Cook III

Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Cook III for our Fort Rucker location. Pay rate: $19.58 per hour + $5.13 per hour in Health & Welfare (H&W) benefits Work Schedule: Two shifts available: 5:15 AM – 12:45 PM or 12:30 PM – 8:00 PM Must be able to obtain and maintain access to the military installation. A valid STAR ID is required for base access. Duties And Responsibilities Responsible for preparation work of menu items as assigned by Cook I and Cook IIs including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc.Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by ManagementPerform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies) as assigned by Cook I.Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standardsResponsible for following and enforcing proper safety procedures to ensure a safe working environmentConduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conductMust follow direction of Cook I in carrying out duties and procedures as assigned During Preparation, Service and After the Meal Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving lineCooking of simple required meal items according to the daily menu or other required menu items Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service. Replenishing food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends. Cleaning Assignment Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.Clear service lines and thoroughly clean service lines and areas after meal service.Perform other cleaning tasks assigned by Cook I, Shift Leader or Management Other Duties And Tasks All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. Requirements Physical Requirements Strength: Lift up to 40lbsPosture: Standing 80%, Walking 20%Movement of objects: FrequentHeavy Lifting, Heavy Carrying, Pushing, PullingClimbing or Balancing: OccasionalStooping: FrequentReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: Frequent