Cook Supervisor

Job Title

Cook Supervisor (Cook II / Head Cook)

Location

LaRochelle Dining Facility – Fort Carson, Colorado

Schedule

Monday–Friday, 0530–1430

Key Responsibilities

• Supervise and coordinate daily work activities of line cooks and kitchen personnel.
• Ensure all meals are prepared in accordance with
• Army recipes, menus, and food service regulations
• .
• Maintain compliance with
• food safety, sanitation, and hygiene standards
• .
• Train and mentor kitchen staff in proper cooking procedures and sanitation practices.
• Oversee proper use and maintenance of kitchen equipment and utensils.
• Prepare and maintain production schedules using

DA Form 3034

• .
• Record food safety data and temperature logs using

DA Form 7458/7459

• .
• Monitor cooking and serving processes to ensure food quality and portion control.
• Implement corrective actions when sanitation or performance issues arise.
• Coordinate kitchen operations with the Military Dining Facility Manager.
• Ensure progressive cooking methods are used to reduce waste and maintain food freshness.
• Maintain oversight of leftover food handling and storage procedures.

Required Qualifications

Current

ServSafe Certification (within 4 years)

40-Hour Food Sanitation Certification

Prior

• supervisory experience in food service or commercial kitchen operations
• Strong knowledge of
• Army food safety and sanitation regulations