Food Sanitation Specialist Lead

Job Type

Full-Time / Contract Position

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, inspections, and closing duties.

NCO Academy Dining Facility, Building 6056
Schofield Barracks, Hawaii

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.

The Food Sanitation Specialist Lead will supervise dishwashing, pots-and-pans cleaning, waste handling, and sanitation activities throughout the dining facility.

• Previous sanitation, custodial, dishwashing, or food-service experience
• Previous lead or supervisory experience preferred
• Knowledge of cleaning chemicals, dilution procedures, and safety precautions
• Knowledge of food-service sanitation and cross-contamination prevention
• Ability to operate commercial dishwashing and sanitation equipment
• Ability to inspect work and correct deficiencies
• Ability to lift trash, dish racks, pots, pans, and supplies
• Ability to obtain required installation access
• Must be available for rotating shifts, weekends, holidays, and extended operations

• Supervise sanitation personnel during assigned shifts
• Assign dishwashing, pot-washing, dining-room, kitchen, restroom, and exterior cleaning duties
• Inspect work areas before, during, and after meal service
• Ensure proper washing, rinsing, sanitizing, and air-drying procedures
• Monitor dish-machine temperatures and chemical concentrations
• Ensure pots, pans, utensils, trays, and equipment are cleaned properly
• Coordinate trash, recycling, grease, and waste removal
• Monitor cleaning chemical use and storage
• Maintain sanitation schedules and inspection records
• Train employees on cleaning procedures and safety requirements
• Ensure spills and food debris are removed promptly
• Report damaged equipment, pest activity, safety hazards, and supply shortages
• Support emergency cleaning and corrective sanitation actions
• Ensure the facility is ready for each meal period