Line Cook - Mission-Driven Kitchen, Weekdays 5am–1pm

Lanakila Pacific; Honolulu (HI); On-site; USD 25,000 - 35,000; Full time

Benefits offered by this job

Health Insurance (medical, vision, and

Dental

Flexible Spending Accounts (FSA)

401(k) Retirement Plan

Paid Vacation and Sick Leave

11 Paid Holidays

Lifestyle Benefits

Employee support programs

Job summary

Lanakila Pacific seeks a Line Cook to support daily kitchen operations, preparing items per recipes and dietary needs while upholding safety and sanitation standards. You will help with production planning, inventory, and occasional meal delivery, reflecting the organization’s values of teamwork and excellence. Eligible candidates should have at least two years in food service, a high school diploma (or equivalent), and knowledge of USDA guidelines.

The role follows a 5:00 a.m. to 1:00 p.m.

Qualifications

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

Responsibilities

• Prepare food items according to established procedures, recipes, and cooking guidelines.
• 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.

Skills

Food preparation

Food safety

Sanitation standards

Teamwork

Training others

Education

High School Diploma or equivalent

Associate degree in Food Service/Restaurant Management

Valid driver’s license

Tools

Driver’s license

Job description

Lanakila Pacific seeks a Line Cook to support daily kitchen operations, preparing items per recipes and dietary needs while upholding safety and sanitation standards. You will help with production planning, inventory, and occasional meal delivery, reflecting the organization’s values of teamwork and excellence. Eligible candidates should have at least two years in food service, a high school diploma (or equivalent), and knowledge of USDA guidelines.

The role follows a 5:00 a.m. to 1:00 p.m.