Lead Cook

Southern Foodservice Management Inc; Morrisville (NC); On-site; USD 28,000 - 34,000; Full time

Job summary

Southern Foodservice Management, a national contract food service company, is hiring a Lead Cook for our Syneos Health location in Morrisville, NC. The role offers an hourly wage of $20.00 to $25.00, with a shift from 6:30 AM to 2:30 PM, Monday through Friday.

A minimum of three years of cooking experience is preferred. As Lead Cook, you will prepare and cook entrees and sides, ensure quality and proper temperatures, assist on serving lines, and maintain sanitation standards in a fast-paced

Qualifications

• Three years of cooking experience preferred.

Responsibilities

• Prepare and cook main entrees and/or sides according to the daily menu’s recipes.
• Taste products for quality and avoid over-salting.
• Place cooked items on serving line and garnish.
• Check temperatures of menu items and record
• Utilize progressive cooking to ensure freshness and quality.
• Replenish items in steam tables or cold bars during service.
• Assist on serving lines and greet customers.
• Break down service areas after meals.
• Maintain kitchen sanitation per company standards.
• Clean equipment, kitchen, storage and serving areas.

Skills

Cooking

Job description

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our Syneos Health location in Morrisville, NC.

• The pay is $20.00 - $25.00 per hour.
• The Shift is 6:30 AM to 2:30 PM.
• The schedule is Monday - Friday.
• Three years of cooking experience preferred.

Job Summary

• Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by the Chef or Management according to the daily menu’s recipes.
• 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 the Chef 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.
• 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 the Chef
• 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 Chef 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

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