RESPONSIBILITIES **Molokai General Hospital** is looking for a **Cook** to join our team. This position is expected to **average 20hrs/week** , primarily closing shift (9a-5:30pm) on various weekdays, weekends and holidays. Responsibilities include, but are not limited to, preparation, portioning, and distribution of foods for inpatient and cafeteria services. Molokai General Hospital is a 15-bed rural health care facility with a Critical Access Hospital designation. It provides the only emergency room for the residents and visitors on the island of Molokai. MGH became a part of The Queen’s Health Systems in 1987 and provides acute care, inpatient hospice, skilled nursing, and low-risk obstetrical services. It also offers primary care in a rural health clinic, chemotherapy, limited specialty procedures, diabetes management, family planning, physical therapy (including aquatic therapy), veterans services and chronic disease navigation services. **JOB SUMMARY/RESPONSIBILITIES** Responsible to the Dietary Services Supervisor and under the supervision of the First Cook. Performs a variety of duties pertaining to preparation, portioning, and distribution of foods for inpatient and cafeteria services. **TYPICAL PHYSICAL DEMANDS** Essential functions- Essential: Seeing, hearing, standing, walking, stooping/bending, squatting, finger dexterity, lifting weight of up to 50 pounds, pushing/pulling weight of up to 200 pounds, reaching above shoulder. Continuous: Seeing, hearing, speaking, standing, walking, stooping/bending, kneeling, twisting body, finger dexterity, carrying weight of up to 20 pounds, repetitive arm/hand motions, frequent gripping of an object. Operates slicer, food processor, rice cooker, microwave, oven, and dishwasher. **TYPICAL WORKING CONDITIONS** Both inside and outside environmental conditions, extreme heat and cold (temperature duration), noise and/or vibration, hazardous physical conditions, atmospheric conditions which affect the respiratory system or skin. Other and/or specific physical demands, machines, tools, equipment, working conditions, etc., required in area of assignment. **MINIMUM QUALIFICATIONS** **Education/Certification and Licensure:** + High school graduate or the equivalent, with Home Economics course in cooking or its equivalent preferred. **Experience:** + Ability to read, write, speak and understand English effectively. + Knowledge of basic principles of quantity food preparation, ability to adjust recipes and follow directions, ability to plan work. + One year experience as a cook in an institution or restaurant is preferred. + Able to learn how to operate and clean all equipment properly in the kitchen (e.g. food processor, blender, meat cutter, convection oven, deep fryer, etc.). + Able to lift and store heavy food and non-food items. + Able to stand on feet throughout entire shift. Equal Opportunity Employer/Disability/Vet