About the role
Job Type: Full-Time / Contract Position
Work Schedule: Rotating shifts, including early mornings, evenings, weekends, holidays, and special 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 cleanup.
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 Food Service Worker or Salad Maker will support meal preparation, cold-food production, serving-line operations, dining-room service, and general food-service activities.
Requirements
- Food-service, cafeteria, restaurant, or institutional dining experience preferred
- Ability to follow recipes and portion instructions
- Knowledge of basic food-safety and sanitation procedures
- Ability to use knives, slicers, mixers, and food-preparation tools safely
- Ability to work efficiently in a fast-paced environment
- Food-handler certification may be required
- Must be available for rotating shifts, weekends, and holidays
- Ability to obtain required installation access
Duties
- Prepare salads, fruits, vegetables, sandwiches, desserts, and cold-food items
- Wash, cut, slice, portion, and arrange ingredients
- Set up salad bars, beverage areas, dessert stations, and serving lines
- Serve meals using approved portion sizes
- Replenish food, beverages, utensils, condiments, and service items
- Monitor food freshness, appearance, and holding temperatures
- Assist cooks with basic food preparation
- Label, date, rotate, and store food products
- Clean and sanitize worktables, equipment, and serving areas
- Maintain clean dining and food-service areas
- Assist with box-meal preparation
- Report shortages, spills, equipment problems, and food-safety concerns
- Provide courteous customer service
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