Cook II

Southern Foodservice Management, Inc.; Ozark (AL); Presencial; USD 23.000 - 33.000; Jornada completa

Descripción de la vacante

Southern Foodservice Management, Inc. is seeking a Cook II for the Fort Rucker location in Alabama. The role focuses on preparing and cooking entrees according to daily menus and recipes, ensuring quality and proper temperatures.

The position includes two shifts (5:15 AM–12:45 PM or 12:30 PM–8:00 PM) and requires base access with a valid STAR ID. Maintain sanitation per Company and Army Food Program standards.

Formación

• Ability to prepare and cook entrees and sides according to daily menu and recipes.
• Commitment to food safety and sanitation standards.
• Must be able to obtain and maintain access to a military installation, valid STAR ID required for base access.

Responsabilidades

• Prepare and cook main entrees and/or sides according to the daily menu and recipes.
• Taste products for quality and texture, adjust seasoning as needed.
• Plate and garnish items on the serving line and check temperatures for required ranges.
• Assist on serving lines during meal service and greet customers.
• Maintain kitchen sanitation per Company and Army Food Program.
• Clean assigned equipment, kitchen, storage and serving areas.

Conocimientos

Food prep

Sanitation

Teamwork

Descripción del empleo

Description

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

• Pay rate: $20.10 per hour + $5.13 per hour in Health & Welfare (H&W) benefits
• Work Schedule: Two shifts available: 5:15 AM – 12:45 PM or 12:30 PM – 8:00 PM
• Must be able to obtain and maintain access to the military installation. A valid STAR 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

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.

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 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