Line Cook

Job Title: Line Cook (Cook I)Location: LaRochelle Dining Facility – Fort Carson, ColoradoSchedule: Monday–Friday, 05:30–14:30Key Responsibilities:

• Prepare breakfast and lunch meals according to approved Armed Forces recipes and menus.

• Set up and maintain serving lines including hot food lines, short-order stations, and salad bars.

• Serve food using proper portion control and approved serving utensils.

• Maintain proper food temperatures and follow HACCP food safety standards.

• Prepare a variety of foods including meats, vegetables, starches, soups, and baked goods.

• Clean and sanitize cooking equipment, food preparation surfaces, and utensils after use.

• Maintain cleanliness of kitchen floors, food prep areas, and drains during and after meal service.

• Assist with setup and breakdown of serving lines before and after meal service.

• Follow proper procedures for storage, handling, and disposal of leftover food.

• Support sanitation and hygiene standards in accordance with Army regulations.

Required Qualifications:

• Current ServSafe Certification (within the last 4 years)

• 40-Hour Food Sanitation Certification

• Knowledge of food preparation and kitchen safety procedures

• Ability to prepare food in small and large quantities

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