Feb 08 2021
Lunalilo Home |Honolulu|Full Time
Job Description

Job Title:                 ​   COOK

Reports to:                  Dietary Manager  

Department:             ​ Dietary Services

Classification:              Hourly Non-exempt, Union

Status:                         Work 40 hours per week as scheduled

May be required to work holidays and work overtime as necessary.



We are looking for a skilled Cook to prepare delicious meals according to menu. Position will cook dishes that will delight our residents/clients with their taste and timely delivery.  Must be able to follow instructions in cooking and delivering well-prepared meals. Must be agile in moving around the kitchen and strong in multi-tasking. Experience in using various ingredients and cooking techniques is important.




  • Set up workstations with all needed ingredients and cooking equipment
  • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat                etc.)
  • Cook food in various utensils or grillers
  • Check food while cooking to stir or turn
  • Ensure great presentation by dressing dishes before they are served
  • Keep a sanitized and orderly environment in the kitchen
  • Ensure all food and other items are stored properly
  • Check quality of ingredients
  • Monitor stock and place orders when there are shortages
  • Prepares all meals, according to plans and in compliance with all established safety and sanitary standards, for residents, clients, employees, visitors and volunteers.
  • Ensures that foods are prepared and served in a palatable and appetizing manner.
  • Assists in directing activities of food service staff to ensure timely, efficient meal service delivered in a safe and sanitary manner.
  • Implements Physician and/or Registered Dietician’s orders for special/therapeutic diets.  Must have understanding of all therapeutic diets and residents requirements.
  • Requisition needed food and supplies, estimates required amounts and monitors portion sizes/serving.


  • Practices and promotes food service safety and sanitation.  Ensures that all         department personnel, equipment, storage and work areas meet established standards      and pass regulatory inspections.



This person works under the supervision of Dietary Manager.  Is responsible for carrying out the day’s food handling, preparation and serving. 



Education:                   High school diploma or equivalent.

                   ​                 Satisfactory completion of State Department of Health Food Safety Certification Course.

Certificate in Food Service industry


·         Two-year experience as a cook.

·         One-year experience in a healthcare setting.

·         Experience in using cutting tools, cookware and bakeware

·         Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

·         Knowledge of volume, weight and liquid measurements

·         Moderate familiarity of food production

·         Ability to follow all sanitation procedures

·         Ability to work in a team

·         Very good communication skills

·         Excellent physical condition and stamina

Qualifications:     ​      Good written and oral communication skills.

                   ​                 Must be energetic and enthusiastic with good organizational skills.

                   ​                 Valid driver’s license desirable.

Physical demands:      Must be able to lift up to 50 pounds with frequent lifting and/or carrying of objects weighing up to 25 pounds.  May push up to 150 pounds.  Constant standing, walking, reaching, precision handling, feeling and seeing.  Must possess sight and color senses for food presentation.  Must be able to smell to determine quality, palatability and spoilage.

Mental demands:       Duties required attention to details, alertness, problem solving, timeliness, sound judgment, planning, organizational skills and mathematical ability.  Should have an eye for food appeal.  Ability to follow standardized recipes and converts as necessary to meet production needs.  Able to do several functions at the same time.  Subject to frequent interruptions.


Communication demands:

                   ​                 Reading, frequent listening, accurately interpreting, and clearly speaking.  Legible writings in words and numbers.  Frequent giving instruction to kitchen personnel.  Communicate with vendors, nursing staff and administration.

                   ​                 Consult regularly with Certified Dietary Manager and Registered Dietitian regarding dietetic services. 

Environment:              Exposed to various elements as heat, moisture, humidity, fumes, chemicals, water and odors.  Subject to cut, burns, slip and falls.

Equipment operation:

             ​                    ​  Frequent use of institutional ware washing equipment and other related food services and sanitation equipment.

Required Documentation:

·         Annual Physical/Infection/Transmittable Disease Clearance, TB Clearance Certificate

·         Driver’s License & abstract, if applicable



Lunalilo Home is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, veteran status, or based on disability or any other federal, state, or local protected class.