Cook II

Southern Foodservice Management, Inc.; Fort Gregg-Adams (VA); On-site; USD 23,000 - 33,000; Full time

Job summary

Southern Foodservice Management, Inc. seeks a Cook II for our Fort Lee location. The role requires preparing entrees and sides, following recipes, and ensuring food quality and safety.

You will participate in serving lines and help maintain sanitation standards in a military kitchen environment. The position operates on a rotating schedule across seven days, including weekends and holidays as needed, with a hourly pay of $20.41.

Qualifications

• Must be able to obtain and maintain access to a military installation.

Responsibilities

• Prepare and cook main entrees and sides daily per the menu and recipes.
• Taste products for quality and texture, avoid over-salting.
• Place finished items on serving line and garnish as needed.
• Check temperatures and record as required.
• Assist on food serving lines during meal service times.
• Maintain kitchen sanitation per company and Army Food Program.

Job description

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Cook II for our location at Fort Lee.

• The pay is $20.41 an hour
• Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed.
• Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Cook II for our location at Fort Lee.

• The pay is $20.41 an hour
• Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed.
• Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.

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 preparation tables, steam kettles, ovens, floors, steam tables, etc.

Southern Foodservice Management’s Culture

• 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

• 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