Lead Cook

Southern Foodservice Management Inc; Morrisville (NC); On-site; USD 57,308,000 - 71,635,000; 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 pay ranges from $20.00 to $25.00 per hour, with a 6:30 AM to 2:30 PM shift, Monday through Friday.

The Lead Cook will prepare entrees and sides, check temperatures, maintain sanitation standards, and assist on serving lines while providing friendly, efficient service to guests.

Qualifications

• Three years of cooking experience preferred.
• Ability to maintain sanitation standards.”

Responsibilities

• Prepare and cook main entrees and sides as assigned by the Chef.
• Taste products for quality and texture; avoid over-salting.
• Plate items on serving line and garnish.
• Check temperatures and record on DA Form 7800.
• Utilize progressive cooking to ensure freshness and quality.
• Replenish food items in steam tables and cold bars during service.
• Assist on serving lines and greet customers.
• Break down service areas after meals and maintain sanitation.
• Clean equipment and kitchen areas according to standards.

Skills

Cooking

Food safety

Customer service

Teamwork

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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