Cook II

Description

Job Summary

• Responsible for proper preparation of meals with correct quantities and quality on shift and according to Southern standards.
• Kitchen Shift Leader - 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 per the Tri-Service Food Code (TB MED 530, 531) standards are met 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 the meal to ensure food served is fresh throughout meal period.
• Responsible for the quality of food prepared.
• Accurately determines subsistence requirements.
• 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.
• Administers, and maintains On The Job training and apprenticeship training programs.
• Becomes manager on duty if necessary.
• Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items.

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.

Duties and Responsibilities

• Assist Executive Chef 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. All recipes must be strictly adhered to.
• 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 DA Form 7800.
• 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 Management team 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: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent