Cook, NA-08

United States Army Installation Management Command; Honolulu (HI); On-site; USD 88,541,000 - 103,298,000; Full time

Benefits offered by this job

Health insurance

Life insurance

401k

Paid time off

On-base facilities

Job summary

United States Army Installation Management Command, Department of the Army is seeking a Cook for the Hale Koa Hotel in Honolulu. This is an open continuous announcement with reviews of local candidates first since PCS is not authorized.

Responsibilities include planning, coordinating and supervising food preparation, ensuring quality, safety and timely meal service for large quantities, and providing guidance to lower-graded staff. Salary ranges from $30.90 to $36.05 per hour.

Responsibilities

• Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time.
• Directs and provides technical guidance to lower graded personnel.
• Monitors preparation of menu items and reviews recipes to ensure correctness.
• Cooks and supervises kitchen operations, ensuring food safety and quality.

Job description

Serves as a Cook in the Kitchen Department of the Hale Koa Hotel. This is an open continuous announcement. Resumes are only good for 3 months. You must reapply every 3 months to maintain consideration throughout the year. Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.

Key Responsibilities

Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time. Uses special or difficult recipes involving many steps, ingredients, or long preparation time to prepare menu items, e.g. creole shrimp, sweet and sour pork, spaghetti sauce. Examines all food for quality and freshness before preparation. Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste.

Makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available. Directs and provides technical guidance, as required, to lower graded personnel. Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly. Cleans utensils and equipment after use, observes established safety procedures, and keeps the work area clean and tidy.

Performs other duties as assigned. Skill and Knowledge: Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste. Knowledge of related procedures to work in large quantities. Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.

Ability to adjust recipes according to the number of servings needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings. Employee is skilled in the use of bakery tools and equipment, including powered machines.

Knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste. Skill to provide technical guidance to lower graded personnel. Applies knowledge of special and modified diets. Broad knowledge of sanitation regulations and proper food protection procedures.

Responsibility: Incumbent works under the direction of supervisor who establishes written daily work assignments and who provides general instructions orally or in writing. Employee analyzes and corrects production problems independently and coordinates the cooking process for food items assigned directly. Coordinates the cooking of items prepared by other cooks at one or more work centers.

Within the framework of accepted methods, recipes and established procedures, the employee makes decisions regarding recipe adjustments for the number of servings and size of equipment to use. Incumbent decides when food items are done and on occasions, recommends changes or adjustments in recipes for improvement of flavor, texture, and appearance. May work alone in cooking small quantities, e.g., later suppers for a few persons, or in cooking breakfast, or in baking items.

Work is subject to spot checks by supervisor for compliance with instructions and emergency changes, established work methods, accepted cooking practices, for quality flavor, appearance of prepared foods and sanitary requirements, and proper use of food service equipment. Physical Effort: The work involves frequent stooping, reaching, pushing, pulling, and bending. Required to frequently lift or move objects weighing up to 40 pounds, e.g., utensils or containers of food.

Work also involves continual standing and walking. Occasional lifting of over 50 pounds with assistance of lifting devices or other workers, e.g., pans of meat, if required. Working Conditions: Kitchens are often uncomfortably warm and noisy. At times, incumbent is exposed to steam, fumes, and odors from cooking. There is danger of falling on floors that have been freshly mopped or where food has been spilled.

There is some danger of burns from steam or hot foods and cuts from knives and electrical utensils, and machines. Exposed to extremes in temperatures when entering walk-in refrigerators from a warm kitchen. Observes established safety procedures and use of protective items to reduce dangers from cited conditions.

Working for Army Non-Appropriated Funds (NAF) can offer numerous advantages. Army NAF employment can provide a sense of pride and fulfillment, as you'll be supporting communities comprised of military and civilian personnel, and their families, which contributes to the Department of Defense's overall mission. We offer a wide range of career opportunities, including jobs in childcare, recreation, hospitality, and more.

Many employees have opportunities for professional development, including training, education, and certification programs to help towards career advancement. As an Army NAF employee, you'll have access to some on-base facilities, including fitness centers, libraries, and many other amenities.

Regular full-time and part-time employees are eligible for enrollment in health and life insurance, participation in 401k and retirement plans, and paid personal time off and federal holidays. NAF flexible employees, working in the United States or a U.S. citizen or spouse or child of a U.S. citizen working for a NAFI in a foreign area, are eligible to participate in the NAF 401(k) plan. Some flexible employees may also be eligible to receive health insurance.

Which agency is hiring for this position?

This position is with United States Army Installation Management Command, Department of the Army.

What is the salary for this position?

The posted pay range is $30.9 – $36.05/hr.

What is the application deadline?

Applications close on 2026-12-24.

Who is eligible to apply?

This position is open under the 'Public' hiring path.

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