Line Cook

Jul 15 2019
Lanakila Pacific |Honolulu|Full Time
Job Description

**Hiring for both Bachelot & Maili locations**

Is primarily responsible for the efficient daily operation of the Food Service Production and Training Program for trainees. Assists the Chef in providing training and evaluation to trainees, food preparation, production and inventory control, food safety, sanitation and quality control, and safety and staff training. Serves as a substitute for the Chef.

Food Management:
1. Prepare and cook foods of all types following all proper cooking procedures and guidelines 
2. Ensure cooking meets quantity of supply being used.
3. Ensure products meet orders or contract specifications.
4. Maintain inventories of food supplies and order supplies.
5. Demonstrate proper use of ingredients and supplies required to prepare a recipe. 
6. Supervise the operations of the kitchen, dining room including serving line.

Training and Evaluation of Trainees/Staff:
1. Assign duties, responsibilities and workstations to trainees/staff in accordance with work requirements. 
2. Train trainees/staff the fundamentals of food service, i.e. preparation techniques, food safety and quality, sanitation and hygiene, and safety procedures. 
3. Evaluate and correct trainees/staff on proper work procedures in order to ensure quality food standards and service. 
4. Make recommendations for trainee/staff training. 
5. Evaluate and train assigned trainees in pre-vocational skills, workplace attitudes and behaviors. 
6. Demonstrate Lanakila Pacific’s values of teamwork, excellence, achievement, motivation and Lanakila in all personal interactions with others.

Documentation and Record Keeping:
1. Assist with conducting time studies to accurately determine hourly wage. 
2. Maintain/update trainees’ attendance records.
3. Document all safety training and sanitation inspection.

Sanitation and Equipment Usage:
1. Demonstrate proper equipment usage and proper safety procedures to trainees and staff.
2. Enforce safety and sanitation regulations of the kitchen facility to meet government standards. Working knowledge and understanding of HACCP food safety regulations. 
3. Inspect and upkeep equipment and utensils cleanliness and so that they remain in good working condition. 
4. Maintain inventory of utensils and equipment and report any deficiency.
5. Maintain proper storage of food and supplies to meet quality standards.

1. Support kitchen staff in preparation of meals and for deliveries to customers, as required.
2. Participate in case conference and staff meetings.
3. Attend staff meetings and training workshops.
4. Demonstrate examples of proper conduct in the workplace.
5. Perform other related duties as assigned.

Steam and heat from cooking and dish washing often cause uncomfortably high temperatures. The area is usually noisy, floors may be damp/wet where food or beverages have been dripped or which are wet from daily mopping that is usually performed while the workers are in the area. Some workers may be subjected to getting wet while using steam/pressure-washing equipment. Some workers are exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator or freezer. Will be exposed to weather outside weather conditions including heat, rain and humidity.

Types of equipment that may require operation may include but not limited to the following: computer, slicing/dicing/blending and mixing machines, knives, microwave/toaster/convection oven, automatic dishwashing equipment, conveyors, vacuum, floor machines, steam/pressure washers, cash register, calculator, company vehicle and delivery equipment such as coolers, thermal bags and ice coolers.

Require ability to plan and organize tasks and possess sufficient flexibility to respond to changing situations; requires ability to continuously repeat instructions and remaining calm.

1. Require effective communication both orally and in writing in the English language. Occasional use of American Sign Language and/or hand signals when communicating. 
2. Able to communicate instructions effectively and listen for feedbacks. 
3. Seek information from various sources and relay relevant information to proper personnel

Education/Experience:<​br>1. High School diploma or equivalent with four years work experience in food service/restaurant operations or related field.
2. Preferred: Associate’s degree in Food Service/Restaurant Management or related field.
3. Ability to train others through different methods or techniques.
4. Preferred :Knowledgeable in USDA/state and/or federal nutritional guidelines; knowledgeable in healthy vegetarian/vegan diet is a plus. 
5. Valid driver’s license and clean driver’s abstract, preferred but not required.


Please complete an application on our website (


Lanakila Pacific is an equal opportunity employer. As part of our mission, we strongly encourage individuals with challenges or disabilities to apply.​oad/poster_screen_reader_optimized.pdf