Food Sanitation Specialist

Job Type: Full-Time / Contract Position Work Schedule: Rotating shifts, including early mornings, evenings, weekends, holidays, and extended or emergency 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 setup, cleaning, 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 Food Sanitation Specialist will clean and sanitize dishes, pots, pans, kitchen equipment, dining areas, restrooms, and other assigned areas of the dining facility. Requirements Previous dishwashing, sanitation, custodial, or food-service experience preferred Knowledge of basic cleaning and sanitation procedures Ability to use cleaning chemicals and equipment safely Ability to perform continuous standing, bending, lifting, pushing, and repetitive work Ability to lift and move trash, dishes, pots, pans, and supplies Ability to work in hot, wet, and fast-paced kitchen environments Ability to obtain required installation access Must be available for rotating shifts, weekends, holidays, and emergency operations Duties Scrape, sort, wash, rinse, sanitize, and store dishes and utensils Wash pots, pans, trays, cookware, and food-production equipment Operate commercial dishwashing machines Monitor dish-machine temperatures and cleaning supplies Clean and sanitize dining tables, chairs, counters, and serving areas Sweep, mop, scrub, and maintain kitchen and dining-room floors Clean restrooms, entrances, sidewalks, loading docks, and assigned exterior areas Empty trash and transport waste to designated disposal areas Clean drains, walls, doors, fixtures, and equipment surfaces Refill soap, paper products, and sanitation supplies Respond immediately to spills and safety hazards Follow chemical-labeling and personal protective equipment requirements Report equipment problems, pest activity, and sanitation deficiencies Assist with setup and breakdown before and after meal periods