
The Cook Supervisor role at the LaRochelle Dining Facility on Fort Carson involves leading kitchen operations for a military dining environment. The position requires supervising line cooks, ensuring all meals adhere to Army recipes and food safety regulations, and maintaining strict sanitation standards. Key duties include training staff, managing production schedules, monitoring food quality and portion control, and overseeing equipment maintenance. This opportunity appeals to candidates seeking a structured work-life balance with a Monday through Friday schedule and the chance to contribute to the well-being of service members. The role demands current ServSafe and Food Sanitation certifications along with prior supervisory experience in food service.






















