Cook IThe 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.
Work 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 6056 Schofield Barracks, HawaiiPeriod 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.
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
