Cook Supervisor

Cook Supervisor (Cook II / Head Cook)

LaRochelle Dining Facility Fort Carson, Colorado

MondayFriday, 05301430

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