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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
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