Keywords

City

Within 5 miles 10 miles 25 miles 50 miles 100 miles 150 miles 500 miles

Category All Accounting, Banking & Finance Administrative & Clerical Advertising, Marketing & Public Relations Agriculture, Forestry & Fishing Airlines and Aviation Arts & Entertainment Automotive Biotechnology & Pharmaceuticals Building & Grounds Maintenance Business Management & Consulting Computer Hardware, Electronics & Telcom Computer Software, Internet & eCommerce Construction & Skilled Trades Customer Support & Client Care Defense & Aerospace Education & Training Employment Services & Human Resources Energy & Utilities Engineering, Architecture & Design Environmental Food & Beverage Production Government, Military & Public Administration Healthcare Installation, Maintenance & Repair Insurance Inventory, Warehouse & Storage Legal Manufacturing Media & Creative Design Nonprofit & Social Services Ocean & Marine Other Personal Care & Cosmetics Real Estate & Property Management Restaurant & Food Service Retail Sales Science & Research Security & Protection Sports, Recreation & Fitness Transportation Travel, Tourism, Hotels and Hospitality Veterinary & Pet Services Wholesale

ORGANIZATIONAL CONTEXT:
Lanakila Pacific offers a network of programs and services aimed at empowering individuals facing cognitive, physical, social, or age-related challenges—supporting their journey toward independence and a better quality of life. Lanakila Kitchen, a mission-driven social enterprise within Lanakila Pacific, focuses on delivering high-quality products and exceptional services to its customers while creating meaningful job training and employment opportunities for people with disabilities. Lanakila Kitchen serves as the organization’s food service division, encompassing catering and contract services, the Hickam Hale Aina Dining Facility, the Prince Kuhio Federal Building, and a variety of food-related initiatives.

POSITION OVERVIEW:
Food Service Manager The Food Service Manager is responsible for the efficient day-to-day operation and management of our training programs offered through Lanakila Kitchen and our state contractors at the Prince Kuhio Federal Building. This role supports the continued development of kitchen programs, systems, and curricula, while overseeing personnel—including food service workers and trainees with disabilities—with an emphasis on training, supervision, evaluation, and inclusive development. The Food Service Manager plays a vital role in cultivating a positive and supportive work culture, advocating for employee goals, and ensuring quality service delivery and compliance across all areas.

Core Responsibilities
• Collaborate with contracted vendors to identify, plan, and implement new revenue-generating opportunities. • Manage the ordering, inventory, and day-to-day operations of the cafeteria.
• Manage the ordering, inventory, and day-to-day operations of the sundries store.
• Maintain all kitchen equipment, including Preventative Maintenance Tickets (PMT), quarterly and annual services.
• Work with the personnel needed on all purchases involving the kitchen.
• Foster a positive culture and work environment for all employees, advocate for their needs and personal growth.
• Participate in daily production to provide on-the-job training and support for employees.
• Correct errors in work while providing encouragement and mentoring.
• Supervise and train all assigned personnel, particularly employees with disabilities.
• Review and approve employee timecards in accordance with payroll schedules.
• Maintain full responsibility for all kitchen-processed and developed products.
• Review and fulfill program reporting requirements.
• Ensure food service staff receive adequate training and supervision.
• Collaborate to update and maintain training curriculum with leadership.
• Guarantee all food service staff are properly certified in food handling and sanitation.
• Implement systems and programs that promote operational efficiency and effectiveness.
• Work cohesively with internal departments and external partners to drive outcomes.
• Review product orders and inventory across kitchen and storeroom areas.
• Plan and direct the work of food service program staff in alignment with directives.
• Support and be proficient in all operational systems and programs.
• Remain compliant with federal, state, and government mandates including RDA, SFSP, CACFP, and NLSP requirements.
• Report workplace injuries promptly and follow protocol including worker’s comp vendor contact and documentation.
• Advocate for people with disabilities, fostering empowerment through work and training.

Performance & Evaluation
• Measured by overall facility performance, quality assurance results, customer feedback, employee engagement, cost and quality controls, sanitation benchmarks, and personnel management.

Administrative & Leadership Duties
• Assist in developing the annual budget and monitor project outcomes and expenditures.
• Review and submit financial reports, billing, and statistical data for accuracy and timeliness.
• Support hiring processes through recruitment and recommendation of candidates.
• Complete payroll for all direct reports.
• Serve as a role model for staff, participants, and volunteers.
• Conduct performance evaluations, implement improvement plans, and address disciplinary actions, as necessary.
• Promote cultural competence and inclusive interactions across all demographics.
• Uphold safety procedures and ensure proper use of safety equipment.
• Maintain confidentiality and comply with organizational policies and procedures.
• Continually expand knowledge of Lanakila Pacific’s programs and participate in relevant educational opportunities.

Additional Duties
• Participate in program promotion, organizational representation at events, and fundraising activities.
• Complete all required training as mandated by organizational policy.
• Perform other assigned duties that contribute to program success.

Values & Standards
• Uphold Lanakila Pacific’s mission, vision, and values.
• Demonstrate STAR service standards and embody teamwork, excellence, achievement, and motivation in all interactions.

MINIMUM QUALIFICATIONS:
Required
• Education: Associates Degree in Food Service or Certificate of Completion in Food Service Administration or comparable Food Service experience.
• Experience: Minimum of five years' experience in cafeteria/restaurant operation or senior food management. 
• Clearance/Certification: 1) TB clearance, 2) Criminal background check, 3) Pre-employment drug testing; 4) Child Protective Services/Adult Protective check
• Valid driver’s license and clean driver’s abstract
• CPR/First Aid Certification, (Obtain on the job)

Preferred
• Education: Food Service degree or work experience in similar settings.
• Certification: Department of Health, ServSafe Certification/training; Knowledge of USDA Child and Adult Care Food Program and Recommended Dietary Allowance. GAP, HACCP certification.
• Three years of progressively responsible work experience teaching, coaching, or facilitating, and working with individuals with a variety of disabilities or similar populations.

PHYSICAL REQUIREMENTS:
Frequently = F Occasionally = O F Standing Seldom = S Rarely = R F Walking O Lifting/Carrying below 25 lbs. S Lifting/Carrying 26 – 50 lbs. F Sitting R Lifting/Carrying above 50 lbs. F Climbing (ascending/descending ladders, stairs) O Balancing F Seeing (able to see clearly 20 feet or more) S Color Vision S Stooping, kneeling, crouching, and/or squatting R Night Vision (work at night with use of lighting) F Handling/Push/Pull (work with hands, arms, fingers) F Talking O Feeling (perceiving attributes i.e., size, shape, temperature, texture) F Hearing R Tasting O Travel

WORKING CONDITIONS/HOURS:
• Monday through Friday, normal business hours 5:00 am – 1:00 pm. Hours and work days, including weekends and holidays, may vary due to operational needs and contract requirements. Indoors, kitchen environment, office setting (limited telework available) outdoors; may travel to see employees, other program sites, meeting sites, etc., as required.