Job Description

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