Cook I

Southern Foodservice Management, Inc.; Tennessee; On-site; USD 21,000 - 28,000; Full time

Job summary

Southern Foodservice Management, Inc. is seeking a Cook I for our Fort Campbell location in Kentucky. You will be responsible for proper meal preparation and ensuring quality and quantity on shift in line with Army standards.

The role includes supervising kitchen staff, maintaining cleanliness, and upholding Tri-Service Food Code and HACCP requirements. OSHA safety practices must be followed and AFMIS records maintained during production.

Qualifications

• Responsible for proper preparation of meals with correct quantities and quality on shift and according to Army standards.
• Maintains food safety standards per the Tri-Service Food Code (TB MED 530, 531) and HACCP program.
• Becomes manager on duty if necessary.
• Ensures cleanliness and post production cleaning schedules are completed.
• Maintains AFMIS records and reports required for Kitchen and Food Production.

Responsibilities

• Assist Manager with ration orders and kitchen requisitions.
• Prepare food according to daily menu recipes and ensure proper cooking.
• Maintain Production Schedules to ensure timely meal production.
• Ensure menu items are cooked to proper internal temperatures.
• Greet and care for customers on serving lines during service.
• Monitor serving lines and break down service areas after meals.

Skills

Food preparation

Team supervision

Food safety

Army standards compliance

Job description

Description

Southern Foodservice Management, a national contract food service company, is looking to hire a Cook I for our Fort Campbell location in Kentucky.

Southern Foodservice Management, a national contract food service company, is looking to hire a Cook I for our Fort Campbell location in Kentucky.

Job Summary

• Responsible for proper preparation of meals with correct quantities and quality on shift and according to Army standards


• Kitchen Shift Leader - Supervises kitchen staff and assigns duties and menu preparation items to each


• Maintains order, structure and professionalism of work environment


• Responsible for ensuring food safety standards per the Tri-Service Food Code (TB MED 530, 531) standards are met and HACCP program is adhered to as it pertains to kitchen


• Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility.


• Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period.


• Responsible for the quality of food prepared


• Accurately determines subsistence requirements.


• Accurately maintains all required AFMIS records and reports required for Kitchen and Food Production.


• Request, receive, and account for subsistence items completely and in correct quantities.


• Prepares the production schedule with correct quantities and make necessary menu adjustments.


• Administers, and maintains On The Job training and apprenticeship training programs.


• Becomes manager on duty if necessary


• Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items.

Southern Foodservice Management’s Culture

We Have a Philosophy For Each And Every One On Our Service Team To Give Something Extra. A Southern Foodservice Management Employee

• Exhibits a positive, friendly and respectful attitude towards, Supervisors, 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 SMILE.


• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.


• Promotes a fun and efficient professional work environment, focusing on guest satisfaction.

Duties And Responsibilities

• Assist Manager with ration orders and kitchen requisitions


• Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked. Army recipes must be strictly adhered to.


• Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines.


• Preparation of required meal items according to the 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 and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service.


• Replenish food items on serving lines required during service


• Greet and care for our customers while working on the serving lines


• Monitoring serving lines during meal periods


• Break down service areas after the meal period ends.


• Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment


• 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 40lbs


• 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