Cook I: Kitchen Lead, Army Standards & HACCP

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

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.