Cook I

About the role

Southern Foodservice Management, a national contract food service company, is hiring a Cook I for the Fort Campbell, Kentucky location. The role is responsible for proper preparation of meals with correct quantities and quality on shift according to Army standards, supervising kitchen staff as a Kitchen Shift Leader, maintaining order and professionalism, ensuring food safety standards per the Tri‑Service Food Code (TB MED 530, 531) and HACCP program adherence, ensuring employee safety procedures and OSHA standards are met, maintaining progressive cooking techniques for freshness, determining subsistence requirements, maintaining AFMIS records and reports, requesting and accounting for subsistence items, preparing production schedules with correct quantities and menu adjustments, administering on‑the‑job and apprenticeship training programs, acting as manager on duty when necessary, and ensuring kitchen cleanliness standards and post‑production cleanup.

Responsibilities

• Assist Manager with ration orders and kitchen requisitions
• Prepare food products according to daily menu recipes; taste for quality/texture, avoid over‑salting, ensure proper cooking; strictly adhere to Army recipes
• Maintain production schedules; have food prepared and ready at prescribed timelines
• Prepare required meal items per daily menu and other required items
• Check and record menu item temperatures for required ranges using DA Form 7800
• Ensure menu items are properly cooked to proper internal temperatures; set out products no sooner than 30 minutes and no later than 15 minutes before meal service
• Replenish food items on serving lines during service
• Greet and care for customers while working on serving lines
• Monitor serving lines during meal periods
• Break down service areas after meal period ends
• Ensure all kitchen, food storage, and serving areas are properly cleaned after meal period (prep tables, floors, walls, service lines, food service equipment)
• Perform other duties or tasks assigned by Assistant Managers or Supervisors as part of any job or position during normal work schedule, including support for meal production, service, and cleaning

Qualifications

• Exhibit a positive, friendly, and respectful attitude toward supervisors, guests, and team members
• Arrive to work on time and in correct uniform (clean shoes, clean and pressed black pants and shirt, apron, name tag)
• Understand job duties and responsibilities; show eagerness to learn and develop new skills
• Promote a fun and efficient professional work environment focused on guest satisfaction

Requirements

• Strength: lift up to 40 lbs
• Posture: standing 80%, walking 20%
• Movement of objects: frequent
• Heavy lifting, heavy carrying, pushing, pulling
• Climbing or balancing: occasional
• Stooping: occasional
• Reaching: frequent
• Handling: frequent
• Talking/hearing: frequent
• Seeing: frequent
• Temperature variation: frequent