Line Cook

Lanakila Pacific provides programs and services that support individuals with cognitive, physical, social, or age-related challenges in building independence and improving quality of life. Lanakila Kitchen, the organization’s food service division, operates multiple mission‑driven social enterprises that deliver contract and catering services while creating meaningful employment and job training opportunities for individuals with disabilities.

The Line Cook supports daily kitchen operations by assisting with food preparation, production, food safety, and sanitation while adhering to approved recipes and dietary requirements. This role upholds organizational policies and reflects Lanakila Pacific’s values of teamwork, excellence, achievement, and motivation, as well as the STAR service standards.

We offer a comprehensive benefits package designed to support your health, wellbeing, and work-life balance, including:

• Health Insurance (medical, vision, and dental)
• Temporary Disability Insurance (TDI)
• Flexible Spending Accounts (FSA)
• 401(k) Retirement Plan
• Paid Vacation and Sick Leave
• 11 Paid Holidays
• Lifestyle Benefits (employee wellness and support programs)
• Additional organizational perks and employee support programs

• Experience: Minimum two years in cafeteria/restaurant operations, kitchen, or food production
• Clearances/Checks: TB clearance, criminal background check, pre-employment drug test, CPS/APS check

• Education: High school diploma or equivalent; associate degree in Food Service/Restaurant Management or related field
• Experience: Knowledge of USDA and/or federal nutrition guidelines
• Certifications: Valid driver’s license with clean driving record

• Prepare food items according to established procedures, recipes, and cooking guidelines
• Use ingredients and supplies appropriately; provide feedback on recipe adjustments
• Ensure production meets required quantities and contract specifications
• Assist with food inventory and communicate supply needs
• Support meal preparation, packaging, and deliveries as needed
• Assist with training individuals and covering duties during staff absences

• Demonstrate proper equipment use and enforce all food safety and sanitation standards
• Maintain, inspect, and properly store kitchen tools, equipment, and utensils
• Report equipment or supply deficiencies promptly
• Ensure proper storage of food and supplies to maintain quality standards

• Follow all safety procedures and use appropriate personal protective equipment
• Comply with organizational policies, procedures, and training requirements
• Perform other related duties as assigned

• Scheduled Monday-Friday, 5:00 a.m.
  
  - 1:00 p.m. (shift times may vary)
• May require work outside normal hours, including weekends and holidays
• Fast-paced, indoor kitchen environment with exposure to heat, steam, noise, and wet floors
• Possible exposure to extreme temperatures (hot kitchen, walk-in refrigerator/freezer) and occasional outdoor weather conditions

May operate but not limited to: computer; slicing, dicing, blending, and mixing machines; knives; microwave, toaster, and convection ovens; dishwashing equipment; conveyors; vacuum and floor machines; steam/pressure washers; cash register; calculator; company vehicle; and delivery equipment such as coolers, thermal bags, and ice chests.

• Ability to plan, organize, multitask, and adapt to changing priorities
• Exercise good judgment and initiative
• Work independently and under pressure to meet deadlines
• Train others using various methods
• Maintain cooperative and productive working relationships

• Frequent: Standing, walking, lifting/carrying up to and over 50 lbs., stooping/kneeling/crouching, handling/pushing/pulling, feeling, tasting, hearing, talking, seeing (distance and color vision), travel
• Occasional: Climbing, balancing
• Seldom: Night vision tasks

Employment Type:
Full Time

Compensation:
$21.85 to $21.85/ Hourly