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Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Exact $56,064.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Training and development opportunities
career advancement
Job Description
The Hawaii State Department of Education is a public entity committed to providing high-quality educational services across the Hawaiian Islands. It oversees the operation of public schools and related education programs, striving to create a supportive, inclusive environment for students and staff alike. The Department promotes equal employment opportunities and ensures compliance with all relevant federal and state laws, maintaining a focus on diversity, equity, and inclusion in its workplaces. As part of its commitment to community health and nutrition, the Department operates comprehensive school food services programs designed to support student wellness and success through nutritious meal options prepared... Show More
Job Requirements
- Graduation from high school or equivalent
- At least 1/2 year of general food preparation experience for School Cook I
- At least 1 year of specialized quantity cooking experience for School Cook II
- Ability to perform hands-on cooking and food preparation tasks
- Competence in using kitchen utensils and equipment safely
- Knowledge of food safety and sanitation standards
- Ability to follow standardized recipes and perform mathematical calculations for recipe adjustments
- Physical ability to work in a fast-paced kitchen environment
- Willingness to attend staff training, meetings, and workshops
- Availability for full-time employment
- Submission of relevant supporting documents with application
Job Qualifications
- Graduation from high school or equivalent
- Demonstrated knowledge of preparing and cooking food through general experience such as kitchen apprenticeship or fast-food fry cook duties
- Proficiency in quantity cooking with experience in preparing large quantities of food in a restaurant, hotel, hospital, school, or institutional setting
- Knowledge of ingredient types, functions, measurement procedures, kitchen equipment use and safety, food handling and sanitation practices
- Ability to follow standardized recipes, adjust recipe yield, estimate ingredient quantities, and manage preparation schedules
- Familiarity with food production record keeping and inventory controls
- Competency in supervising and training food service helpers
- Completion of USDA required training hours annually
Job Duties
- Plans, coordinates and works closely with other food service employees to ensure meals are prepared in a timely manner to meet meal service times and/or satellite delivery schedules
- Reviews daily/weekly/monthly food production records and makes cooking/preparation plans accordingly, estimates preparation and cooking time, determines appropriate standardized recipe, and secures necessary ingredients and equipment for preparation and cooking purposes
- Accurately weighs and measures ingredients in accordance with approved standardized recipes and daily production needs
- performs mathematical calculations to adjust recipe yield to meet daily production records serving portion/size
- Prepares, cooks, and heats a variety of foods including sandwiches, breakfast meals, taco shells, French fries, etc.
- slices food and assembles salads and sandwiches
- cooks simple starches and seasons vegetables
- assists in the preparation and cooking of the principal lunch meal, breakfast, and other supplementary meal items
- may prepare meal items for students with special dietary needs
- Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed
- Portions and/or directs the portioning/packing of menu items for satellite meals
- Cleans and maintains work areas, serving counters, and dining areas in a neat, sanitary, and orderly manner
- thoroughly cleans and sanitizes pots, pans, utensils, and equipment after use
- Properly labels, stores, and/or disposes leftover foods
- documents on the production record
- and informs School Food Services Manager of the leftovers
- and may recommend their utilization
- Receives provisions ordered, documents product temperatures if applicable, and reports discrepancies to School Food Services Manager
- dates and stores goods in proper manner and place
- records supplies and ingredients used
- and assists in completing monthly inventory and maintaining routine records as directed
- Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, serving, and/or cleanup
- assists in training new food service employees
- and may supervise serving operations at satellite schools
- Attends and participates in staff meetings, workshops, and in-service training
- achieves the annual minimum required training hours as outlined by the United States Department of Agriculture (USDA)
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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