Line Cook

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.

Requirements

• 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

Job Title

Line Cook (Cook I)

Location

LaRochelle Dining Facility – Fort Carson, Colorado

Schedule

Monday–Friday, 05:30–14:30