Line Cook - Lanakila Kitchen

Jan 11 2023
Lanakila Pacific |Honolulu|Full Time, $15.67 - $16.69 / hour
Job Description

The Line Cook isprimarily responsible for assisting the Lead Cook in all aspects of food productionfood prep, food safety, procedures and sanitation standards, and adhering to all recipes and dietary mandates, of all foods that are manufactured in the kitchen.  The Line Cook supports the mission, vision and values of the organization, and upholds and enforces the guidelines and policies of the organizationand demonstrates Lanakila Pacific’s values of teamwork, excellence, achievement and motivation in all personal interactions and exemplifies Lanakila’s STAR service standards.   

  

ESSENTIAL DUTIES & RESPONSIBILITIES:  

Position Specific Duties 

  • Prepare foods of all types following all proper cooking procedures, guidelines and mandated recipes. 

  • Demonstrates proper use of ingredients and supplies required to prepare a recipe.  Encouraged to provide feedback on recipe adjustment. 

  • Ensure cooking meets quantity of supply being used. 

  • Ensure products meet order or contract specifications. 

  • Works closely with Kitchen Supervisor to maintain inventories of food supplies. 

  • May be required to assist during absences of other staff. 

  • Assists, as needed, to train individuals.  

  • Support kitchen staff in preparation of meals and for deliveries to customers, as required. 

 

Safety and Facility: 

  • Demonstrates proper equipment usage and proper safety procedures to employees. 

  • Enforces safety and sanitation regulations of the kitchen facility to meet government standards. Knows and understands all food safety regulations.  

  • Inspects and upkeeps kitchen tools, equipment and utensils so they remain in good working condition and meet all safety and sanitation guidelines. 

  • Maintains inventory of utensils and equipment and report any deficiency. 

  • Maintains proper storage of food and supplies to meet quality standards. 

 

Other Duties 

  • Follows all safety procedure and practices, and that safeguards and proper safety gear, such as gloves, are used when appropriate. 

  • Follows established work rules, standards of conduct, policies, procedures and practices. 

  • Performs other reasonably related business duties as assigned. 

  • Completes training as mandated by organizational policy.  

 

WORKING CONDITIONS/HOURS: 

  • Scheduled to work 5 days a week.  Monday to Friday, 5:00 am – 1:00 pm. 8-hour shift may vary. May be required to work outside of normal business hours including weekends and holidays to meet operational needs and contract requirements. 

  • Works under a fast-paced environment 

  • Works with diverse group of people and at times underdifficult situations 

  • Indoor – kitchen environment; 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 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. 

 

EQUIPMENT USE: 

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. 

 

MINIMUM QUALIFICATIONS: 

Required: 

  • Experience: Minimum two years cafeteria/restaurant operation, kitchen and food production.  

  • Clearance/Certification: 1) TB clearance, 2) Criminal background check, 3) Pre-employment drug testing, 4) Child Protective Services/Adult Protective check. 

Preferred 

  • Education: High School diploma or equivalent and Associates degree in Food Service/Restaurant Management or related field. 

  • Experience: Working knowledge of USDA and/or federal nutrition guidelines in healthy diets 

  • Clearance/Certification: Valid driver’s license and clean driver’s abstract. 

 

MENTAL DEMANDS : 

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

  • Use of considerable initiative and exercise good judgment. 

  • Ability to multi-task and work under minimal supervision.  

  • Ability to train others through different methods or techniques.  

  • Ability to work under tight deadlines and pressure. 

  • Ability to maintain cooperative and productive working relationships.