Job Type: Full-Time / Contract Position

Work Schedule: Rotating shifts, including early mornings, evenings, weekends, holidays, and emergency 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, inspections, and closing duties.

Place of Performance

NCO Academy Dining Facility, Building 6056
Schofield 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 II or Shift Lead will perform advanced cooking duties and coordinate kitchen activities during assigned shifts, ensuring meals are prepared on time and meet established quality and food-safety standards.

Requirements

• Significant experience in high-volume food preparation
• Experience leading cooks or kitchen personnel
• Ability to prepare complete meals using standardized recipes
• Knowledge of production planning, portion control, sanitation, and food safety
• Ability to coordinate multiple menu items and cooking processes simultaneously
• Knowledge of commercial kitchen equipment
• Food-handler or food-protection certification may be required
• Strong leadership and communication skills
• Must be available for rotating shifts, weekends, holidays, and emergency operations

Duties

• Lead food preparation during assigned meal periods
• Assign duties to cooks and food service workers
• Review menus, recipes, production schedules, and expected headcounts
• Ensure all menu items are completed on time
• Prepare entrées, meats, sauces, soups, and other menu items
• Verify food quality, appearance, taste, temperature, and portion sizes
• Coordinate serving-line setup and food replenishment
• Monitor food usage and prevent waste
• Ensure proper cooling, reheating, labeling, and storage
• Train employees on cooking methods and food-safety procedures
• Inspect kitchen equipment and report maintenance problems
• Maintain production and temperature documentation
• Serve as the kitchen lead when management is not immediately present