Line Cook

Ladgov Corporation; Colorado Springs (CO); On-site; USD 30,000 - 40,000; Full time

Job summary

A food services company is seeking a Line Cook (Cook I) for LaRochelle Dining Facility in Fort Carson, Colorado. The position involves preparing breakfast and lunch meals, maintaining serving lines, and following food safety standards. Candidates must have a current ServSafe Certification and a 40-Hour Food Sanitation Certification. The role requires strong food preparation skills for both small and large quantities while adhering to Army regulations. This position supports a structured work schedule from Monday to Friday.

Qualifications

• Current ServSafe Certification required within the last 4 years.
• 40-Hour Food Sanitation Certification is mandatory.
• Understanding of food preparation and safety procedures is essential.
• Ability to handle food in small and large quantities is necessary.

Responsibilities

• Prepare breakfast and lunch meals according to Armed Forces recipes.
• Set up and maintain serving lines for various food options.
• Serve food with proper portion control and utensils.
• Maintain food temperatures and follow HACCP standards.
• Clean and sanitize kitchen equipment and surfaces post-use.
• Maintain cleanliness of kitchen and food prep areas.
• Assist with serving line setup and breakdown.
• Follow procedures for food storage and disposal.
• Support sanitation standards according to Army regulations.

Skills

Knowledge of food preparation and kitchen safety procedures

Ability to prepare food in small and large quantities

Education

ServSafe Certification (within the last 4 years)

40-Hour Food Sanitation Certification

Job description

Job Title: Line Cook (Cook I)

Location: LaRochelle Dining Facility – Fort Carson, Colorado

Schedule: Monday–Friday, 05:30–14:30

Key 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