Cook I — Hawaii Dining Facility (Rotating Shifts)

httpsladgovcomjobopenings; Hawaii; On-site; USD 40,000 - 54,000; Full time

Job summary

NCO Academy Dining Facility in Hawaii seeks a Cook I to prepare and cook food for breakfast, lunch, dinner, brunch, and box meals in a high-volume setting.

The role requires following standardized recipes and production schedules, maintaining temperatures and records, and ensuring sanitation. Availability for early mornings, evenings, weekends, and holidays is needed to support dining facility operations.

Qualifications

• 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.

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

Cooking experience

Following recipes

Food safety knowledge

Sanitation procedures

Ability to lift/move heavy items

Flexible scheduling

Job description

NCO Academy Dining Facility in Hawaii seeks a Cook I to prepare and cook food for breakfast, lunch, dinner, brunch, and box meals in a high-volume setting.

The role requires following standardized recipes and production schedules, maintaining temperatures and records, and ensuring sanitation. Availability for early mornings, evenings, weekends, and holidays is needed to support dining facility operations.