Cook

Description

• The work schedule is Monday to Friday. 
• The shift hours are 6:00am-2:30pm.
• The pay rate is $16.00 per hour.   

Job Summary

• Responsible for proper preparation of meals with correct quantities and quality on shift and according to Southern standards.
• Maintains order, structure and professionalism of work environment.
• Responsible for ensuring food safety standards per the Health Department and HACCP program is adhered to as it pertains to kitchen.
• Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility.
• Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period.
• Responsible for the quality of food prepared.
• Accurately follows recipes and preparation procedures.
• Accurately maintains all required records and reports required for Kitchen and Food Production.
• Request, receive, and account for subsistence items completely and in correct quantities.
• Prepares the production schedule with correct quantities and make necessary menu adjustments.
• Responsible for exceptional customer service.
• Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items.

Duties and Responsibilities 

• Assist Manager with ration orders and kitchen requisitions.
• Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked.  
• Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines.
• Preparation of required meal items according to the daily menu and other required items.
• Check and record menu item temperatures for required ranges using Production Record.
• Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before 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 prep tables, floors, walls, service lines, and food service equipment.
• All staff members are also responsible for other duties or tasks that are assigned by the Chef Manager, 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.

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, Supervisors, 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 professional work environment, focusing on guest satisfaction.