Lead Trainer/Supervisor Lanakila Kitchen

About us

Lanakila Pacific is a small business in NON_PROFIT_ASSOCIATION in Honolulu, HI. We are professional, agile and our goal is to Lanakila Pacific is a family of programs and services designed to help people with cognitive, physical, social or age-related challenges, build independence and improve their quality of life. Lanakila Kitchen is one of Lanakila Pacific’s social enterprises which are mission driven business ventures that create quality products or provide outstanding services for customers while building valuable employment and job training opportunities for individuals with disabilities. Lanakila Kitchen is Lanakila Pacific’s food service division which includes Lanakila Kitchen’s contract and catering services, the Hickam Hale Aina Dining Facility, and other food related projects and services. .

Our work environment includes:

• Modern office setting
• Growth opportunities
• Safe work environment

POSITION OVERVIEW:

The Lead Trainer & Supervisor is responsible for the job training and supervision of our food service workers with disabilities and assists the Food Service Assistant Manager in food preparation and production as part of the day-to-day operation of our Lanakila Kitchen services business, to provide prepared meals and baked goods for our state and federal contractors, and private/commercial customers throughout Oahu. That includes job training, evaluating, and managing our food service workers with disabilities, collecting data and maintaining trainee progress records, creating and developing training programs tailored to the growth and prosperity of our food service workers with disabilities, supporting a safe work environment, and ensuring inventory control and quality standards. The Lead Trainer & Supervisor supports the mission, vision and values of the organization, and upholds and enforces the guidelines and policies of the organization and 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:

Supervisory Training and Evaluation of Employees:

• Makes recommendations for training.
• Participates in participants’ circle of support meetings as requested.
• Trains employees in the fundamentals of food service, i.e., preparation techniques, food safety and quality, sanitation and hygiene, and safety procedures.
• Maintains a professional relationship with participants and the participants’ circle of support.
• Supports employees with learning assigned duties, responsibilities and workstations in accordance with work requirements.
• Schedules work of staff, including approval of time and attendance and leave requests to ensure proper coverage.
• Works with Employment Services Coordinator and Director of Workforce Programs to determine roadblocks in the participant’s progress in achieving goals and to problem solve with the team so that the participant has enhanced opportunities to achieve their goals.
• Supports kitchen staff in preparation of meals and for deliveries to customers, as required.
• Uses appropriate methods to respond and correct undesirable behaviors or reinforce desirable behaviors.
• Corrects mistakes in work as needed while providing support and encouragement.
• Reports workplace injuries according to established procedures including calling Medcor immediately for instructions to care for injury and follow-up with incident report in a timely manner.
• Evaluates and corrects trainees/staff on proper work procedures in order to ensure quality food standards and service.
• Implements outcome-driven on-the-job training and activities to support a healthful and respectful learning environment for all participants.
• Evaluates and trains assigned trainees in pre-vocational skills, workplace attitudes and behaviors.
• Observes and assists trainees/staff to overcome social, behavioral, and skills deficits that can be a barrier to employment by working collaboratively with department managers and staff.

Sanitation and Equipment Usage:

• Enforces safety and sanitation regulations of the kitchen facility to meet government standards. Working knowledge and understanding of HACCP food safety regulations.
• Demonstrates proper equipment usage and proper safety procedures to trainees and staff.
• Inspects and upkeeps equipment and utensils cleanliness and so that they remain in good working condition.
• Maintains proper storage of food and supplies to meet quality standards.
• Maintains inventory of utensils and equipment and report any deficiency.

Documentation and Record Keeping:

• Collaborates to complete and maintain all required paperwork, reports and documentation to ensure participant services are met according to program standards specified by all contract requirements.
• Documents the participant’s progress and challenges in the appropriate file by established deadlines.
• Documents all safety training and sanitation inspection.
• Maintains/updates trainees’ attendance records.

Food Management:

• Adherence to meal recipes and requirements.
• Demonstrates proper use of ingredients and supplies required to prepare a recipe.
• Evaluates and correct employees on proper work procedures in order to ensure quality food standards and service.
• Maintains inventories of food supplies and order supplies.
• Ensures products meet orders or contract specifications. Allergies, portion control, at-risk consumers.
• Supervises the operations of the kitchen, dining room including serving line.
• Ensures cooking meets quantity of supply being used.
• Prepares and cook foods of all types following all proper cooking procedures and guidelines.

Other Duties:

• Demonstrates cultural competency and the ability to interact effectively with people of different cultures, socio-economic backgrounds, and cognitive abilities without bias.
• Completes training as mandated by organizational policy.
• Ensures all safety procedures and practices are followed and enforced, and that safeguards and proper safety gear, such as gloves, are used when appropriate.
• Demonstrates a willingness to gain and possess thorough knowledge of Lanakila Pacific’s programs and seeks ongoing educational opportunities related to the position.
• Assists with developing the annual budget and ensures projects are delivered on time, within scope and within budget through regular monitoring of outcomes and expenditures, on assigned projects.
• Reviews financial statements, reports, and statistical data to ensure accuracy and timely billing, payment, and reimbursement, as assigned.
• Demonstrates the ability to work with confidential information and comply with established policies, procedures, and practices.
• Supervises and directs the day-to-day work of staff, assists with performance evaluations and improvement plans as needed, and appropriately addresses complaints, documents incidents and disciplines employees.
• Participates in the recruitment process and makes recommendations for hiring.
• Serves as a role model for the staff, participants and volunteers and as a member of the leadership team works to create a healthful and respectful environment.
• Performs other reasonably related business duties as assigned, including but not limited to program promotion, representing the organization at events, and participating in fundraising activities.

KEY SELECTION CRITERIA

Competencies

• General ability to facilitate the transfer of information and knowledge through vocal or written communication. Ability to demonstrate emotional stability and the ability to relate to people.
• Adaptable to changing situations such as lack of time or resources.
• Ability to observe, evaluate and document effectively in writing at the executive level.
• Critical Evaluation:
• Ability to plan, organize, and meet deadlines. Ability to perform multiple tasks simultaneously. Skills necessary to coordinate and manage support staff, resources, volunteers, curricula, etc.
• Industry Knowledge: is familiar with industry best practice, publications, and professional standards; adapts to new realities in the industry; understands the key needs of the industry and how it relates to Lanakila Pacific. Ability to make non-routine choices within established precedent.
• Ability to seek information from a variety of sources.
• Ability to choose a communication behavior that is both appropriate and effective for a given situation.
• Translation, Interpretation and Gesture- ability to coordinate external resources or utilize body language and gesture when communication barriers exist.
• Leadership:
• Communication:
• Monitoring/assessing performance of yourself, other individuals, or organizations to make improvements or take corrective actions.
• Ability to launch and deliver a project requiring collaboration between multiple entities.
• Technology/Tools: ability to use various software systems, intermediate to advanced skills in Microsoft Office products, or other comparable programs.
• Ability to engage effectively in speaking and active listening.
• Relationship Management:
• Ability to coordinate external resources or utilize body language and gesture when communication barriers exist.
• Ability to work cooperatively with diverse groups of people and the ability to work in a team setting and to maintain cooperative and productive working relationships.
• Ability to give clear instructions or directions to others.
• Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems, identifying the best people for the job.

MINIMUM QUALIFICATIONS:

Required

• Valid driver’s license and clean driver’s abstract
• Education: High School diploma or Certificate of Completion or equivalent.
• Experience: Three years' work in food service/restaurant operations or related field.
• Clearance/Certification: 1) TB clearance, 2) Criminal background check, 3) Pre-employment testing; 4) Child Protective Services/Adult Protective check
• CPR/First Aid Certification (Obtain on the job)

Preferred

• Certification: Knowledgeable in USDA/state and/or federal nutritional guidelines; knowledgeable in healthy vegetarian/vegan diet.
• Experience: Working with individuals with disabilities. Exposure to kitchen operations.

WORKING CONDITIONS/HOURS:

• Monday through Friday, normal business hours 5:00 am – 1:00 pm. Hours and work days, including weekends and holidays, may vary due to operational needs and contract requirements. Indoors, kitchen environment, office setting, outdoors; may travel to see employees, other program sites, meeting sites, etc., as required.

Job Type: Full-time

Pay: $52,520.00 - $57,782.40 per year

Benefits:

• Dental insurance
• 401(k)
• Paid time off
• Health insurance
• Vision insurance
• Employee discount
• Paid training

Experience level:

• 3 years

Restaurant type:

• Quick service & fast food restaurant

Shift:

• Morning shift

Weekly day range:

• Monday to Friday

Work Location: In person