Food Service Worker / Salad Maker

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