Overview Rement Worldwide LLC is seeking an experienced Cook II to serve as the working Lead Cook and Shift Supervisor at the LaRochelle Dining Facility at Fort Carson. The Cook II will supervise seven Cook I employees while actively supporting food preparation, cooking, serving, sanitation, documentation, and daily dining-facility operations. This individual will coordinate with the Military Dining Facility Manager and ensure the cooking staff consistently meets food-quality, safety, sanitation, and performance standards. Primary Responsibilities Serve as the on-site shift leader for Cook I personnel. Assign daily duties and direct food preparation, cooking, serving, and sanitation activities. Coordinate staffing and daily schedules with the Military Dining Facility Manager. Train and supervise employees in food safety, food preparation, cooking, serving, recipes, equipment operation, cleaning, food receipt, storage, and product usage. Monitor employee performance and ensure all assigned work is completed correctly and on schedule. Prepare and cook breakfast and lunch items as a working member of the kitchen team. Review menus, recipes, production requirements, and anticipated meal counts. Complete and maintain the daily production schedule, including DA Form 3034. Document leftovers and carry approved leftover items to the applicable future production schedule. Record required cooking and serving information on risk-management data logs, including DA Forms. Maintain cooling and cooked-food temperature records. Monitor food temperatures, HACCP controls, portion sizes, product quality, and cross-contamination prevention. Take immediate corrective action when food-safety, production, service, or sanitation deficiencies are identified. Ensure serving lines, salad bars, short-order stations, beverages, and self-service areas are properly established and maintained. Oversee proper storage, cooling, reheating, and disposition of leftover food. Oversee clean-as-you-go procedures and sanitation of equipment, food-contact surfaces, preparation floors, and kitchen areas. Support remote-site feeding, box-meal preparation, and special-event or holiday meals when required. Ensure adequate staffing and uninterrupted performance during operating hours. Communicate staffing, safety, equipment, quality, and operational concerns to management promptly. Required Qualifications Current ServSafe course or certification completed within the last four years. Current 40-hour sanitation certification. Demonstrated ability to prepare food using standardized recipes. Knowledge of food safety, sanitation, temperature control, portion control, and cross-contamination prevention. Ability to operate commercial kitchen equipment safely. Ability to satisfy applicable background-check and Fort Carson installation-access requirements. Ability to complete required Army antiterrorism, security, and operational-security training after employment. Ability to work the scheduled 5:00 a.m. to 2:00 p.m. shift. Reliable transportation to Fort Carson. Ability to maintain a clean, neat, and professional appearance. Preferred Qualifications Current ServSafe course or certification completed within the last four years. Current 40-hour sanitation certification. Demonstrated lead cook, senior cook, kitchen supervisor, or comparable food-service leadership experience. Proficiency in large-quantity food preparation, standardized recipes, food safety, sanitation, portion control, and commercial kitchen operations. Ability to supervise, train, direct, and evaluate food-service personnel. Ability to complete production schedules, food-temperature records, and other required operational documentation accurately. Ability to identify deficiencies and implement immediate corrective action. Ability to satisfy applicable background-check and Fort Carson installation-access requirements. Ability to complete required Army antiterrorism, security, and operational-security training after employment. Ability to work the scheduled 5:00 a.m. to 2:00 p.m. shift. Reliable transportation to Fort Carson. Strong communication, organization, and leadership skills. Preferred Qualifications Previous supervisory experience in a military dining facility or other high-volume institutional food-service environment. Experience supervising cooks responsible for breakfast, lunch, short-order, salad-bar, and remote-feeding operations. Familiarity with Army food-service production schedules, DA Form 3034, temperature logs, HACCP plans, or Armed Forces recipes. Employees must wear the required company-provided uniform, identification badge, approved headgear, and closed-toe, slip-resistant footwear. Applicants should upload a current resume and copies of their ServSafe and 40-hour sanitation certifications with the Indeed application. This employment opportunity is contingent upon government contract award, final staffing authorization, verification of required certifications, and successful completion of applicable background and installation-access requirements.

Pay:

$27.65 - $28.49 per hour

Work Location:

In person