Kaiser Permanente Cook II in Lanai, Hawaii

Under indirect supervision, performs variety of duties pertaining to preparation, portioning and distribution of foods for cafeteria services. Functions as lead and resource for cafe kitchen helpers.

Essential Responsibilities:

  • Prepares, cooks, and portions simple food items (e.g. daily specials, breakfast items, soups, vegetables, starches, meats, and grill to order menu items) for cafeteria service garnished in an attractive manner.

  • Uses recipes and/or directions provided to prepare and cook food items.

  • Assists Cook I with ensuring proper quality, quantity and appearance of product/items served, according to established standards.

  • Adheres to proper food handling, sanitation, and safety procedures, maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; adheres to appropriate dating, labeling, and rotation of all food items.

  • Stores leftovers according to established standards.

  • Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.

  • Assists with receipt of deliveries.

  • Assists with daily, holiday and theme menus in collaboration with supervisor and Cook I.

  • Assists Cook I to ensure smooth operation of cafeteria services during absence of supervisor.

  • Maintains cleanliness and sanitation of equipment, food storage and work areas.

  • Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.

  • Assist with orienting new employees to their work area.

  • Listens to customer complaints and suggestions. Facilitates improvement of service and food quality. Resolves complaints. Implements suggestions within parameter of position. Refers more complex concerns to supervisor.

  • Instructs personnel in use of new equipment and cleaning methods. Provides efficient and effective methods of maintaining work area.

  • Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Basic Qualifications:


  • Minimum two (2) years ofhospital, institutional, or restaurant cooking experience to include food preparation.


  • High school diploma with post high school vocational training in basic institutional food preparation and cooking.

License, Certification, Registration

  • Current SERVSAFE certification or has successfully completed a sanitation course within the past year.

Additional Requirements:

  • Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment, adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.

Preferred Qualifications:

  • Associate's degree in hotel or institutional food preparation.



LOCATION: Lanai, Hawaii


External hires must pass a background check/drug screen. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with Federal, state and local laws, including but not limited to the San Francisco Fair Chance Ordinance. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, protected veteran, or disability status.