Food Service Worker - Hickam

Lanakila Pacific is one of Hawaiʻi’s largest nonprofit organizations, offering programs and services that empower seniors and individuals with cognitive, social, and physical disabilities to build independence and improve their quality of life. Lanakila Kitchen, one of the organization’s social enterprises, provides high‑quality food services while creating meaningful employment and training opportunities for individuals with disabilities. Its operations include contract and catering services, the Hickam Hale Aina Dining Facility, the Villages of Maili, and other food‑related projects.

POSITION OVERVIEW:

Food Service Workers support dining operations at the Hickam Hale Aina Dining Facility in accordance with the federal Hickam AFB Mess Attendant Services contract. The role requires adherence to organizational policies and demonstration of Lanakila Pacific’s values—teamwork, excellence, achievement, motivation—and STAR service standards.

BENEFITS:

We offer a comprehensive benefits package designed to support your health, wellbeing, and work–life balance, including:

• Health Insurance (medical, vision, and dental)
• Temporary Disability Insurance (TDI)
• Flexible Spending Accounts (FSA)
• 401(k) Retirement Plan
• Paid Vacation and Sick Leave
• 11 Paid Holidays
• Lifestyle Benefits (employee wellness and support programs)
• Additional organizational perks and employee support programs

MINIMUM QUALIFICATIONS:

Required

• TB clearance
• Criminal background check
• Pre‑employment drug and alcohol testing
• Child and Adult Protective Services checks
• Eligibility for military base access

Preferred

• High school diploma or equivalent
• At least 2 months of vocational training

**This position is part of the AbilityOne Program, which provides employment and training opportunities for individuals with significant disabilities. More information is available at: https://www.abilityone.gov**

ESSENTIAL DUTIES & RESPONSIBILITIES:

Food Service Worker Duties

• Perform tasks at assigned workstations:
• • Line Server: Set up and maintain hot/cold serving stations; portion food properly; restock items; communicate with kitchen staff; store and label food correctly.
  • Dining Room: Clean tables, spill areas, salad and beverage stations; restock service items; prepare and plate desserts; support food preparation.
  • Dish Room/Pots & Pans: Operate dishwasher; wash, sort, and store dishes and utensils; clean grease traps and dishwashers.
  • Sanitation/Custodial: Sweep, mop, vacuum, clean windows and walls, empty trash, restock supplies, and maintain indoor/outdoor cleanliness.
• Assist government cooks in distributing prepared foods throughout meal periods.
• Set up tray lines with utensils, condiments, beverages, and hot/cold food.
• Serve standard‑portion meals at a rate of 100 patrons every 30 minutes.
• Ensure serving line temperatures, food availability, and carryout supplies are maintained.
• Prepare coffee; wash, peel, chop, and cut food items; prepare sandwiches, omelet fillings, fruits, and vegetables.
• Follow proper inventory rotation (FIFO) and food storage procedures.
• Set up cafeteria lines, steam tables, beverage stations, and dining areas; transport tray carts safely.

Cashiering

• Perform cashier duties while maintaining patron flow (100 patrons per 30 minutes).
• Arrive 15 minutes before and stay 15 minutes after meal periods.
• Verify eligibility of patrons; review ID cards, meal cards, and orders.
• Record attendance, headcounts, and meal card usage.
• Provide courteous, professional communication.
• Count registers before and after each shift.

Cleaning & Sanitization

• Clean dining areas, floors, walls, carpets, tables, and lounge spaces.
• Operate, break down, and clean dish machines, pot washers, conveyors, refrigerators, freezers, and comparable equipment.
• Wash dishes, utensils, pots, and pans; clean artificial plants; maintain entrances, exits, sidewalks, and glass surfaces.
• Rearrange furniture or décor as required.

Other Duties

• Follow safety protocols, use protective gear, and handle cleaning chemicals properly.
• Comply with work rules, policies, and standards of conduct.
• Report equipment needing repair; maintain assigned equipment.
• Complete required organizational training.

WORKING CONDITIONS & HOURS:

• Scheduled 4 days per week; Hale Aina operates year-round, including holidays
• • Days Off: Sunday, Monday, and Tuesday
  • Wednesday & Thursday: Split shifts
  • • 5:45 AM – 8:45 AM
    • 11:00 AM – 2:00 PM
    • 5:00 PM – 7:00 PM
  • Friday & Saturday:
  • • 5:45 AM – 2:00 PM
• Fast‑paced environment with diverse staff and occasional challenging situations.
• Exposure to heat, steam, noise, wet floors, and extreme temperatures (kitchen and walk‑in refrigerators/freezers).
• Possible exposure to water and steam/pressure‑washing equipment.

PHYSICAL DEMANDS:

• Frequent: Standing, walking, stooping, handling, pushing/pulling, talking, hearing, and lifting up to 25 lbs.
• Occasional: Sitting, climbing, balancing, lifting 26–50 lbs., tasting.
• Rare: Lifting over 50 lbs.
• Requires adequate vision, including distance and color vision.