Cook I

Job Type: Full-Time / Contract PositionWork Schedule: Rotating shifts, including early mornings, evenings, weekends, holidays, and extended feeding operations. Normal dining facility operating coverage may include weekdays from approximately 6:00 a.m. to 6:30 p.m. and weekends and holidays from approximately 7:30 a.m. to 7:00 p.m., with additional time for preparation, setup, and closing duties.

Place of Performance

NCO Academy Dining Facility, Building 6056Schofield Barracks, Hawaii

Period of Performance

Operations are anticipated to begin on December 1, 2026, following a phase-in period during November 2026. The contract may continue for up to five years, subject to contract award, task orders, and continued Government requirements.

Summary

The Cook I will prepare and cook food for breakfast, lunch, dinner, brunch, supper, box meals, and other feeding requirements according to established recipes, menus, and production schedules.

Requirements

• Previous commercial, institutional, cafeteria, military, or high-volume cooking experience preferred
• Knowledge of basic food preparation and cooking techniques
• Ability to follow standardized recipes and production schedules
• Knowledge of food temperatures, sanitation, and storage procedures
• Ability to use commercial kitchen equipment safely
• Ability to lift and move food containers, supplies, and cooking equipment
• Food-handler certification may be required
• Must be available for early mornings, evenings, weekends, and holidays
• Ability to obtain required installation access

Duties

• Prepare meats, vegetables, starches, soups, sauces, breakfast foods, and other menu items
• Follow approved recipes, menus, and portion requirements
• Measure, cut, mix, season, cook, and prepare food products
• Prepare food in quantities needed for expected meal headcounts
• Monitor cooking, holding, cooling, and reheating temperatures
• Maintain production and temperature records
• Prepare box meals and remote-feeding items
• Label, date, store, and rotate food products
• Clean and sanitize preparation areas and equipment
• Report equipment problems, shortages, and food-safety concerns
• Minimize food waste and prevent overproduction

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