Cook II

Southern Foodservice Management, Inc.; Artesia (NM); On-site; USD 24,207 - 34,477; Full time

Job summary

Southern Foodservice Management, Inc. is seeking a qualified Cook II for their location in Artesia, New Mexico. This role involves preparing and cooking meals, adhering to recipes and sanitation standards. The ideal candidate will have a positive attitude and the ability to maintain kitchen cleanliness. The position offers a pay range of $21.30 plus $5.50 per hour for health and welfare, with various shifts available. Join a team focused on excellent customer service and a positive work environment.

Qualifications

• Experience in food preparation and cooking, preferably in a food service environment.
• Knowledge of food safety and sanitation standards.
• Ability to follow recipes and production schedules.

Responsibilities

• Prepare and cook main entrees and sides as assigned.
• Maintain sanitation standards in the kitchen and service areas.
• Greet and care for customers during meal service.

Skills

Cooking skills

Food safety procedures

Customer service

Teamwork

Time management

Job description

Description

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

• The pay range: $21.30 plus $5.50 per hour health and welfare.
• The shifts are either early morning, day or afternoon, evening, night or overnight.
• This is a 7 days a week operation – 40 hours a week, Sunday through Saturday.

Job Summary

• Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by Cook I or Management according to the daily menu’s recipes strictly adhering to recipe cards.
• Taste products for good quality / texture, not to be over salted.
• Place all properly 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 of food served.
• Replenish food items in the steam tables or cold bars as required during service.
• 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 ends.
• Responsible for maintaining kitchen to Sanitation standards established by Company and Army Food Program.
• Clean assigned equipment, kitchen, storage and serving areas such as preparation tables, steam kettles, ovens, floors, steam tables, etc.

Southern Foodservice Management’s Culture

We have a philosophy for every one 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.

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.

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.