Cook III

Southern Foodservice Management Inc; Ozark (AL); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Health & Welfare benefits

Job summary

Southern Foodservice Management Inc. is hiring a Cook III for our Fort Rucker location. The role supports meal service with two shifts: 5:15 AM–12:45 PM or 12:30 PM–8:00 PM.

The position includes meal preparation, customer service on the serving lines, adherence to HACCP and safety standards, and compliance with base access requirements including a REAL ID. This on-site role offers hourly pay of $19.58 plus $5.13 per hour in Health & Welfare benefits, and opportunities to contribute to a team

Qualifications

• Must be able to obtain and maintain access to a military installation, with a valid REAL ID.
• Requires ability to lift up to 40 lbs and stand for extended periods.
• Basic food safety and HACCP knowledge.

Responsibilities

• Prepare menu items as assigned by Cook I and II, including slicing, dicing, chopping, and mixing.
• Serve customers on serving lines during meal service and maintain flow.
• Perform simple cooking tasks as directed.
• Maintain food safety and handling per food code and HACCP.
• Follow safety procedures and company code of conduct.

Skills

Food preparation

Customer service

Food safety HACCP

Teamwork

Flexibility

Job description

Description

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

• Pay rate: $19.58 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 REAL ID is required for base access.

Duties and Responsibilities

• Responsible for preparation work of menu items as assigned by Cook I and Cook IIs including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc.
• Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management
• Perform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies) as assigned by Cook I.
• Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct
• Must follow direction of Cook I in carrying out duties and procedures as assigned

During Preparation, Service and After the Meal

• Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line
• Cooking of simple required meal items according to the daily menu or other required menu items
• Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service.
• Replenishing food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends.

Cleaning Assignment

• Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
• Clear service lines and thoroughly clean service lines and areas after meal service.
• Perform other cleaning tasks assigned by Cook I, Shift Leader or Management

Other Duties and Tasks

• 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: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent