Cook I

Ladgov Corporation

Job Description

Job Type: Full-Time / Contract Position
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, 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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Vacancy posted 25 days ago

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