On-Base Food Service Steward — Hospitality & Sanitation

United States Army Installation Management Command; Honolulu (HI); On-site; USD 32,000 - 37,000; Full time

Benefits offered by this job

Health insurance

Life insurance

401k

Paid time off

Federal holidays

NAF 401(k) plan

Job summary

United States Army Installation Management Command is seeking a Food Service Worker for Hale Koa Hotel in Honolulu. The role supports the Steward Department in meal service, food preparation, and sanitation, with an emphasis on safety standards and efficiency.

This is an open continuous announcement with periodic reapplication to maintain eligibility. Responsibilities include setting up service lines, replenishing items, cleaning all areas and equipment, and ensuring accurate portioning and

Qualifications

• Must have working knowledge of sanitation standards and procedures to prevent contamination.
• Must know basic arithmetic for portion calculations and counts.
• Ability to read and understand written material and follow instructions.
• Ability to concentrate on tasks and maintain quality amidst interruptions.

Responsibilities

• Set up cafeteria lines and dining areas with hot and cold food items.
• Replenish as necessary and maintain cleanliness of tables, counters, and equipment.
• Wash, scrub, and sanitize kitchen surfaces and utensils; operate and break down equipment.
• Handle waste separation and disposal; maintain sanitation and safety standards.

Skills

Sanitation standards

Basic arithmetic

Reading and comprehension

Attention to detail

Tools

Kitchen equipment

Job description

United States Army Installation Management Command is seeking a Food Service Worker for Hale Koa Hotel in Honolulu. The role supports the Steward Department in meal service, food preparation, and sanitation, with an emphasis on safety standards and efficiency.

This is an open continuous announcement with periodic reapplication to maintain eligibility. Responsibilities include setting up service lines, replenishing items, cleaning all areas and equipment, and ensuring accurate portioning and