DATE POSTED: November 27, 2023 ***Updated on February 26, 2024***
JOB STATUS:  Permanent | Full-Time (1.0 FTE)
SALARY: $5,034 per month at 1.0 FTE | BC08 | BU01
LOCATION: This position is located in the Dietary / Nutritional Services department of HHSC Kaua’i Region. Kaua’i Veterans Memorial Hospital (KVMH), Samuel Mahelona Memorial Hospital (SMMH), and The Kaua’i Region Clinics, which include: The Clinic at Waimea, The Clinic at Port Allen, The Clinic at Kalāheo, The Specialty Clinic at Kalāheo, Urgent Care at Po’ipū, The Clinic at Līhu’e, and The Clinic at Kapa’a, are part of the Kaua’i Region, Hawai’i Health Systems Corporation (HHSC), a public benefit corporation of the State of Hawai’i. Please see below the listing of available positions in their respective locations. 
The Dietary / Nutritional Services department provides the best possible nourishing and attractive food as economically as possible to the patients, employees, and visitors of the hospital. Administers food service efficiently and provides scientifically planned diets for patients in promoting the objectives of dietetics.
The Cook II performs cooking activities at a cooking station in a large kitchen or has responsibility for all cooking activities in a small kitchen; may supervise kitchen and cook helpers; and performs other related duties as assigned. This position also may require work on all shifts as needed, including on weekends and holidays. The Cook II reports directly to the Regional Director of Nutrition & Food Services Options, position no. 109829 or its designee.
  • 13 paid holidays each year (14 during election years)
  • 21 paid vacation days per year
  • 21 paid sick days per year
  • Medical, dental, vision, and prescription plans
  • Retirement and Deferred Compensation plans
  • Loan Repayment & Scholarship Programs


Kaua’i Veterans Memorial Hospital – Waimea, Kaua’i, HI

  • #60272 – posted on 02/26/2024

Samuel Mahelona Memorial Hospital – Kapa’a, Kaua’i, HI

  • #60258 – posted on 11/27/2023


To qualify, you must meet all of the following requirements. Please note that unless specifically indicated, the required education and experience may not be gained concurrently. In addition, qualifying work experiences are credited based on a 40-hour workweek. 

Education: None required. 

Licensure: None required. 

General Experience: Two (2) years of professional work experience that demonstrated knowledge of and ability to independently prepare various types of foods using various cooking methods (e.g., cooking meats, fish and poultry by various processes, such as roasting, baking, broiling and/or frying).


Knowledge of: Quantity cookery; use and care of cooking utensils and equipment; kitchen safety and sanitation requirements; methods of handling and storing foods; personal hygiene.

Ability to: Instruct and supervise others in cooking activities; estimate amounts of raw foods necessary to meet menu requirements; plan cooking schedules to meet scheduled meal times; get along well with others; tolerate kitchen heat; perform menu planning and food purchasing as required; perform heavy lifting, moving and carrying typical of the class.


Applicants must meet the health and physical requirements deemed necessary to effectively and safely perform the essential functions of the position with or without reasonable accommodation.


To apply for this job email your details to