Cook I: Soups & Prep Specialist

Southern Foodservice Management, Inc.; Artesia (NM); Hybrid; USD 50,000 - 58,000; Full time

Job summary

Southern Foodservice Management, Inc. in Artesia, NM, is hiring a qualified Cook for the FLETC Artesia location. Shifts include early morning to overnight, 40 hours weekly, seven days per week operation.

The pay range is $18.98 per hour plus $5.50 per hour for health and welfare. You will prepare soups and sides, monitor temperatures, and assist on serving lines while maintaining sanitation standards.

Qualifications

• Must have good work ethic.
• Serv-Safe Certification or willingness to take course (company will pay).
• 5 years’ work experience preferred.
• Knife skills, cutting techniques and ability to follow recipes.

Responsibilities

• Prepare and cook sides and soups on the menu.
• Taste soups for quality and texture, with manager tasting for salt level.
• Place cooked items on serving line and ensure proper portions.
• Check temperatures and record production on sheets.
• Maintain sanitation standards per FLETC and ServSafe.

Skills

Knife skills

Time management

Organizational skills

Team player

Tools

Serv-Safe Certification

Job description

Description

Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook for our FLETC Artesia location in Artesia New Mexico.

• The pay range $18.98 plus $5.50 per hour health and welfare.
• The shifts are either early morning, day or afternoon, evening, night or overnight.
• This is 7 days a week operation- 40 hours a week Sunday through Saturday.

Job Summary

• Prepare and cook sides and soups on the menu.
• Taste soups for good quality / texture, not to be over salted, also have a manager taste test also.
• Place all properly cooked soup and other items on serving line.
• Check temperatures of menu items for required ranges and record on production sheet.
• Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.
• Inform Cook when food items on serving line need to be replenished.
• Assist on food serving lines during meal service times.
• Greet and care for our customers while working on the serving lines.
• Break down service areas after the meal period.
• Responsible for maintaining kitchen to Sanitation standards established by FLETC and ServSafe Food Program.
• Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, fryers etc.

Duties and Responsibilities

• Responsible for proper preparation and cooking of specific menu items assigned by Cook I.
• Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules.
• Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP.
• Responsible for following proper safety procedures like wearing PPE to ensure a safe working environment.
• Always conduct yourself in a professional and orderly manner in accordance with the SFM Code of Conduct.
• Follow the direction of the Cook I in carrying out the duties and procedures as assigned.
• 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.

Southern Foodservice Management’s Culture

We have a philosophy for everyone on our 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 SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Qualifications

• Must have good work ethic.
• Serv-Safe Certified or willing to take course (company will pay for course).
• 5 years’ work experience (preferred).
• Knife skills, cutting techniques and follow recipes for food preparation.
• Willingness to be a team player.
• Able to lift 50 pounds.
• Organizational skills.
• Able to work under pressure.
• Follow quality control systems to protect food integrity.
• Time management skills to ensure assigned menu items are ready at the required time.
• Comply with health, safety & industry regulatory agencies.
• Willingness to be trained for the Head Cook Position and cover it when needed.

Requirements

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 60%, Walking 40%
• 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