Cook

Job Description

Job Description

Description:

• The schedule is 7-day variable.
• The shift has various shifts 7:00am - 7:00pm.
• 2 years' experience cooking.
• 2 years' experience in customer service.
• State Food Handlers Permit is preferred.
• The pay range is $15.00 - $16.00 per hour.

Job Summary

• Prepare and Cook entrees and sides on the daily menu for the “floors” as assigned daily by Management according to the daily menu’s recipes strictly adhering to recipe cards.
• Taste products for good quality / texture, not to be over salted.
• Place all properly cooked menu items in appropriate hot holding cabinet to be delivered the “floors”.
• Provide guidance to the Dietary Aides on proper plating for the menu based on Management direction.
• Check temperatures of menu items for required ranges and record on SFM Production Sheet.
• Utilize progressive cooking throughout the meal as directed by Management to ensure freshness and quality of food served.
• Assist in preparation of food for the Independent Dining Room or Bistro during meal service times.
• 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.

Duties and Responsibilities

• Responsible for proper preparation and cooking of specific menu items assigned by Management.
• 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 applicable food code and HACCP standards.
• 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 Management 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 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 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.

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