Cook I

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.RequirementsPrevious commercial, institutional, cafeteria, military, or high-volume cooking experience preferredKnowledge of basic food preparation and cooking techniquesAbility to follow standardized recipes and production schedulesKnowledge of food temperatures, sanitation, and storage proceduresAbility to use commercial kitchen equipment safelyAbility to lift and move food containers, supplies, and cooking equipmentFood-handler certification may be requiredMust be available for early mornings, evenings, weekends, and holidaysAbility to obtain required installation accessDutiesPrepare meats, vegetables, starches, soups, sauces, breakfast foods, and other menu itemsFollow approved recipes, menus, and portion requirementsMeasure, cut, mix, season, cook, and prepare food productsPrepare food in quantities needed for expected meal headcountsMonitor cooking, holding, cooling, and reheating temperaturesMaintain production and temperature recordsPrepare box meals and remote-feeding itemsLabel, date, store, and rotate food productsClean and sanitize preparation areas and equipmentReport equipment problems, shortages, and food-safety concernsMinimize food waste and prevent overproduction