The posting
Job Purpose Provides safety and well-being for all youth, families, staff, and visitors while ensuring the cleanliness and proper operation of the kitchen facilities. The Head cook is responsible for planning, preparing and managing nutritionally balanced meals for youth at LC. This position applies to advanced knowledge in nutrition science and dietetics to support youth development, health, and wellness. The role requires a high degree of intellectual discretion, professional judgement, and adherence to medical and regulatory standards for child and adolescent nutrition. This position will also perform additional duties to ensure the smooth operation of the kitchen and assist in training and mentoring food service staff. The Head Cook is responsible for maintaining a clean and well-organized kitchen and will collaborate closely with the Food Service Manager.
Essential Responsibilities
Design and implement nutritionally balanced, youth-centered menus that meet USDA guidelines and account for food allergies, medical conditions, and cultural or religious dietary needs. Apply evidence-based knowledge of nutrition science and food safety to support the healthy growth, development, and well-being of youth participants. Ensure strict compliance with all federal, state, and local food service regulations, including USDA Child Nutrition Programs, CACFP, HACCP protocols, and Department of Health requirements. Provide ongoing training and mentorship to kitchen staff in safe food handling, sanitation procedures, recipe execution, and best practices rooted in culinary science. Lead continuous improvement of kitchen operations by analyzing food service data, optimizing procurement processes, and streamlining inventory and production workflows. Manage all kitchen responsibilities in the absence of the Food Service Manager, ensuring smooth operations, compliance with safety standards, and uninterrupted meal service. Successfully complete and maintain certification in the Department of Health Food Safety and Sanitation Course. Ensure adherence to proper portion control, standardized recipes, and established cooking methods while maintaining quality and consistency. Maintain a clean, safe, and organized kitchen environment by enforcing sanitation and health standards across all food preparation and service areas. Supervise and participate in the preparation, cooking, and packaging of meals according to established menus, production records, and dietary guidelines. Execute short-order and batch cooking using a variety of commercial-grade kitchen equipment, including grills, fryers, tilt skillets, combi ovens, and pizza ovens. Interpret written and verbal food orders and adjust preparation accordingly to meet special requests or dietary accommodations. Accurately measure, wash, cut, and prepare ingredients in accordance with menu specifications and recipe requirements. Maintain fully stocked, clean, and orderly workstations, storage areas, and serving stations throughout the day. Support daily kitchen operations by preparing food items in advance and ensuring readiness for meal service. Attend scheduled staff meetings and actively contribute feedback and suggestions for program and service enhancements. Collaborate with fellow employees and program staff to ensure youth satisfaction, service efficiency, and operational success. Maintain detailed and accurate HACCP records and production logs to ensure traceability and compliance with food safety regulations. Demonstrate the flexibility and competence to operate multiple kitchen stations effectively during service periods. Perform dishwashing duties and kitchen cleanup as needed to support overall cleanliness and staff efficiency. Provide coverage for absent staff and adapt to operational needs to ensure uninterrupted food service delivery. Coordinate kitchen scheduling and equipment use with management based on daily menus and production needs. Assist with receiving and inspecting food deliveries, verifying inventory against order specifications, and properly storing supplies. Direct and organize in-house catering orders, ensuring timely and accurate delivery to designated groups and program areas. Contribute to a team-based environment by performing additional duties as assigned and supporting colleagues as needed. Accurately complete production and inventory records and participate in routine physical inventory counts.
Tools & Technology:
Expertly operate a wide range of commercial kitchen equipment with precision and safety, including but not limited to: blenders, food processors, slicers, mixers, convection ovens, deep fryers, griddles, grills, heat lamps, hot dog rollers, pizza ovens, stovetop ranges, cutlery, kitchen scales, ice dispensers, coffee and iced tea machines, and bakers’ peels (wooden oven paddles). Oversee and maintain the functionality of point-of-sale (POS) systems, food service software, and digital inventory tools, ensuring accuracy in transaction processing, food tracking, and the smooth operation of kitchen workstations and technology-driven processes.
Qualifications
Must have a 2-year associate degree or vocational school diploma Minimum 3-4 years’ experience with cooking in high volume production kitchens and with local and Hawaiian foods Knowledge of the industry and relevant health and safety regulations
Strong attention to detail Ability to work in a fast-paced environment
Exceptional time management skills Excellent kitchen administration knowledge and ability to work as part of a team Excellent understanding of various cooking methods, ingredients, equipment, and procedures Must be open to deep collaboration TB clearance Valid Driver’s License Proficiency in Microsoft Apps (i.e. Word, Excel, Outlook, etc.)
Job Competencies
Communication: Clearly convey and receive information and ideas both orally and in writing. Engage the listener and invite response and feedback. Demonstrate strong written, oral, and listening skills. Problem Solving: Ability to problem solve, has prompt good judgement and common sense. Ability to exercise sound judgement in safeguarding confidential or sensitive information. Collaboration: Ability to interact effectively with youth, community partners, and multi-disciplinary teams. Knowledge of community resources and services. Ethical Practice: Model the highest level of ethical behavior, integrity, and social responsibility. Ability to exercise sound judgement in safeguarding confidential or sensitive information. Uphold and embody all LT values. Cultural Competence: Respect and relate well to people from varied backgrounds and sensitive to group differences. Experience working with at-risk youth and ability to apply positive youth development principles to that work. Relationship Management: Experience working with staff at all levels in a collaborative environment; ability to promote and sustain positive workplace values and relationships. Interpersonal Skills: Ability to work well under pressure and to remain calm and controlled when faced with challenging situations.
Travel Requirements In alignment with our organizational competencies of Alu Like I ka Hana (Teamwork) and Ho`omau i ka `imi Na`auao (Continuous Learning and Improvement), this position will require occasional travel across the island, inter-island, and out-of-state depending on the needs of the team and the organization. While travel may not always be a need, the ability to travel when required remains a crucial aspect of this position in order to successfully contribute to our concerted efforts to carry out our Queen’s legacy.
This description reflects management’s assignment of essential functions, it does not proscribe or restrict the tasks that may be assigned. This job description is subject to change at any time.
Organization Competencies
Alignment with Queen’s legacy: Understanding and appreciation of Queen Liliʻuokalani’s story, her legacy and the Hawaiian Culture is foundational to staff’s commitment to working with our Hawaiian children, families, and communities. Demonstrates respect for and appreciation of Hawaiian values history, and culture, understanding its implication in one’s work, in fostering meaningful relationships, and in embracing the community served.
Ho`omau i ka `imi Na`auao (Continuous Learning and Improvement): Committed to creating and reinforcing an environment of continuous learning and improvement. Ho`ike i na Mana`o Pono (Effective Communication): Communicates with those we serve and each other in a consistent manner that results in mutual understanding, harmony, and action.
No'ono'o loi (Critical Thinking and Problem Solving): Actively and skillfully understands, conceptualizes, applies, analyzes, synthesizes, and/or evaluates information and develops and supports fact-based analyses and recommendations
Ho'o kumu a'e or `Imi hakuhia (Innovation): Identifies and integrates creative ideas into new or existing services and promotes effective problem-solving. Pilina Ho`ohana a me ka Hana Hilina`i (Building Relationships and Creating Trust): Manages relationships to create optimal opportunities and move the organization forward.
Alu Like I ka Hana (Teamwork): Works cooperatively and collaboratively with others throughout the organization in alignment with the organization's objectives. Ho`onui I ka `Ike (Capacity Building): Encourages personal growth by exhibiting trust and a belief in the capacity of others.
Mental and Physical Demands Ability to walk, stand, sit, kneel, push, stoop, crawl, twist, reach above the shoulder, grasp, pull, bend repeatedly, climb stairs and ladders, identify colors, hear with aid, see write, count read, speak, analyze, alphabetize, lift and carry 50 lbs. and over, perceive depth, operate motor equipment. Mentally alert, emotionally stable and physically fit in order to cope with emergencies.
Terms and Conditions of Employment As a condition of employment, employee will be subject to LT’s policies and procedures.
Current Job Title: Head Cook, Liliʻuokalani Center
Reports to: Manager, Food Service Manager – Liliʻuokalani Center
FLSA Status: Exempt
Aligned Executive: President and Chief Executive Officer
Kipuka: Liliʻuokalani Center
Department: Operations
