Cook II

Pay

$20.00 per hour.

Schedule

Monday – Friday, 5:00 am – 2:00 pm. No nights or weekends.

About the role

We are looking to hire someone to assist with preparing, cooking, and serving breakfast and lunch.

Responsibilities

• Prepare and cook main entrees and/or sides on the daily menu as assigned by Cook I or Management, strictly adhering to recipe cards.
• Taste products for good quality and texture; ensure proper seasoning.
• Place cooked menu items on serving line and garnish.
• Check temperatures of menu items for required ranges and record on DA Form 7800.
• Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality.
• Replenish food items in steam tables or cold bars as required during service.
• Assist on food serving lines during meal service times.
• Greet and care for customers while working on serving lines.
• Break down service areas after the meal period ends.
• Maintain kitchen to sanitation standards established by Company and Army Food Program.
• Clean assigned equipment, kitchen, storage, and serving areas (preparation tables, steam kettles, ovens, floors, steam tables, etc.).
• Ensure proper preparation and cooking of specific menu items assigned by Cook I.
• Ensure correct quantities and quality of menu items using Recipe Cards and Production Schedules.
• Maintain proper food safety and sanitation procedures in accordance with Tri-Service Food Code, DA Pam 30-22, and HACCP.
• Follow proper safety procedures, including wearing PPE.
• Conduct yourself professionally per the SFM Code of Conduct.
• Follow direction of Cook I in carrying out assigned duties and procedures.
• Perform other duties as assigned by Assistant Managers or Supervisors, including supporting meal production, service, and cleaning.

Qualifications

Two years prior experience preferred.

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

Benefits

• Health insurance
• Vision insurance
• Dental insurance
• 401K
• Vacation pay

Culture

Southern Foodservice Management’s philosophy is for everyone on the service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly, and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform (clean shoes, clean and pressed black pants and shirt, apron, name tag, and a