Cook I

Ladgov Corporation; Hawaii; On-site; USD 24,796 - 34,440; Full time

Job summary

Ladgov Corporation seeks a Cook I for the NCO Academy Dining Facility at Schofield Barracks, Hawaii. The role involves preparing meals across breakfast, lunch, dinner, brunch, and box meals per recipes and production schedules.

Candidates should have basic cooking knowledge, the ability to follow standardized recipes and schedules, and be available for early mornings, evenings, weekends, and holidays. Safety, sanitation, and equipment operation are essential.

Qualifications

• Prev. 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.

Responsibilities

• 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.

Skills

Food preparation

Recipe following

Sanitation knowledge

Equipment handling

Physical stamina

Tools

Commercial kitchen equipment

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