Job Summary

About the Position: This position is located within Tripler Army Medical Center (TAMC) in the Department of Nutritional Medicine in Honolulu, Hawaii. Tripler Army Medical Center is a tobacco-free workplace. Tobacco products include, but are not limited to, smoking, smokeless tobacco, and electronic nicotine delivery devices. This is a Direct Hire Solicitation

Job Description

Who May Apply: US Citizens Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required. However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision. Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Cook ~ without more than normal supervision. Must be able to perform common Cook tasks including assisting higher level cooks with preparing a variety of menu for customers ranging from 50 to 150, to include items from pre-packaged products, prepared cold sandwiches, and cooked convenience foods such as chicken nuggets in a commercial or hospital kitchen environment. - Failure to meet this Screen out Element will result in an ineligible rating. Physical Effort: Work involves light to heavy physical effort, such as frequent lifting of items weighing up to 45 pounds (trays of food); occasionally lifting in excess of 50 pounds. Work involves constant walking, standing, and frequent stooping and bending. Working Conditions: Work areas are often uncomfortably warm and noisy, e.g., noisy kitchen and dishwashing areas. Worker is exposed to the danger of minor cuts, bruises and burns from equipment. There is danger of slipping on floor which are wet from daily mopping or where food or beverages have been spilled. Work is performed on non-resilient tile flooring. Worker is exposed to extreme temperature changes in moving from hot kitchen areas to walk in cold storage areas.