Mid-Shift Cook

Job Description Job Description Description: Southern Foodservice Management , a national contract food service company, is now looking to hire a Mid Shift Cook at our KAMTEK location in North Birmingham, AL 35215 . ~ The pay range is $19.00 - $21.00 per hour. ~ The shift is 12:00pm - 8:30pm. ~ The schedule is Monday - Friday including occasional Saturdays. ~2 years of cooking / restaurant experience is preferred. ~ State Food Handlers Permit is preferred. ~ You must be able to pass background and drug test. Job Summary Prepare and Cook entrees and sides on the daily menu 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 hot holding cabinet and ensure temperatures are documented on the production sheet. Assist with the production of grab and go food items for the Café and Micro Markets. 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. 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, 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 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. Provide assistance/coverage for the 3rd shift operations as needed. 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. 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