LEAD FOOD SERVICE WORKER/CASHIER
Air Combat Command
FreshPosted Jan 15
✓ Fresh Listing
Posted: January 16, 2026 (1 day ago)
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Food Service Worker NA-02
United States Army Installation Management Command
Department of the Army
Job Description
Summary
This job involves working in a kitchen or dining area at a military club, where you'll set up food lines, serve meals, clean tables and equipment, and handle basic kitchen tasks following simple procedures.
It's a hands-on role that requires reliability and attention to detail in a fast-paced environment.
A good fit would be someone with entry-level experience in food service or cleaning, who is physically able to stand for long periods and follows instructions well.
Key Requirements
- Ability to understand and follow simple instructions
- Skill in using hand tools for cleaning and operating simple machines
- Experience performing sequential tasks in a kitchen or dining area
- Physical ability to set up and replenish food lines with hot and cold items
- Capability to clean and break down dining areas, including tables and equipment
- Knowledge of basic food handling and sanitation procedures
- Reliability to perform other assigned duties as needed
Full Job Description
This position is located at the 1917 Club, Fort Jackson, South Carolina.
To better expedite the hiring process, we recommend including full contact information (name, address, phone number, email, etc.) for professional and personal references on your resume.
Note: Note: If claiming current/former NAF or APF Employee preference, you are required to submit a copy of DA Form 3434 or SF-50 with your supporting documents to be eligible for this preference Resumes must be two pages (or less).
Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.
Ability to understand and follow simple instructions, and be able to use hand tools for cleaning and operating simple machines. Major Duties:
- Performs a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area following established procedures.
- Sets up cafeteria lines, steam-tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages; replenishes as necessary.
- Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area.
- Clean kitchen equipment such as worktables, sinks and refrigerators. Scrapes, soaks, scours, and scrubs heavy cooking utensils such as mixing bowls or pots.
- Performs other duties as assigned.
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