Lead Cook

Southern Foodservice Management, Inc.; Salina (KS); On-site; USD 27,552 - 34,440; Full time

Job summary

Southern Foodservice Management, Inc. is seeking a Lead Cook for our Kansas Army National Guard location. The Lead Cook will be responsible for meal preparation, supervising kitchen staff, and ensuring adherence to food safety standards.

The ideal candidate will have a strong work ethic, be able to lift up to 50lbs, and have excellent customer service skills. This role requires availability for a rotating schedule, including weekends and holidays.

Qualifications

• Ability to lift up to 50lbs.
• Must have a positive and respectful attitude.
• Experience in meal preparation and safety standards.

Responsibilities

• Prepare meals according to company standards.
• Supervise kitchen staff and assign duties.
• Ensure food safety and OSHA standards are met.
• Assist with kitchen requisitions and ration orders.

Skills

Meal preparation

Supervisory skills

Food safety standards

Customer service

Job description

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our location at Kansas Army National Guard, KS.

• The pay is $22.00 per hour.
• Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed.

Job Summary

• Responsible for preparation of meals with correct quantities and quality on shift according to company standards
• Supervises kitchen staff and assigns duties and menu preparation items to each
• Maintains order, structure and professionalism of work environment
• Responsible for ensuring food safety standards are met and HACCP program is adhered to as it pertains to kitchen
• Responsible for ensuring that company employee safety procedures and OSHA standards are being met throughout facility.
• Establishes operating and work procedures
• Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period.
• Responsible for quality of food prepared
• Determines subsistence requirements.
• Request, receive, and account for subsistence items.
• Prepares the production schedule and make necessary menu adjustments.
• Administers, and maintains OJT and apprenticeship training programs.
• Becomes manager on duty when needed

Southern Foodservice Management’s Culture

We have a philosophy for each and every one 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

• Assist Manager with ration orders and kitchen requisitions
• Preparation of food products should be according to the daily menu recipes, tasted for good quality / texture, not to be over salted, and properly cooked.
• Maintain Production Schedules as required.
• Preparation of required meal items according to the daily menu and other required items
• Check and record menu item temperatures for required ranges using DA Form 7800
• Ensure menu items are properly cooked and set out products for no more than 30 minutes prior to the meal service.
• Replenish food items on serving lines required during service
• Greet and care for our customers while working on the serving lines
• Monitoring serving lines during meal periods
• Break down service areas after the meal period ends.
• Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include tables, floors, food service equipment
• 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 50lbs
• Posture: Standing 50%, Walking 50%
• 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