Cook I
$20 - $24 per hourSouthern Foodservice Management Inc
Job Description
Job Description
Description:
Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook I for our location at Camp Ripley in Little Falls, MN.
- This location is open 7 days a week.
- The pay range is $20.00 to $24.00 per hour.
- 30-40 work hours per week on average.
JOB SUMMARY
- The schedule includes weekends as needed.
- Prepares and cooks entrees /or sides on the daily menu as assigned daily by Management according to the daily menu’s recipes strictly adhering to recipe cards.
- May be assigned to short order cooking station during meal periods.
- Taste products for good quality / texture, not to be over salted.
- Place all properly cooked menu items on serving line and garnish.
- Check temperatures of menu items for required ranges and record on DA Form 7800.
- Utilize progressive cooking throughout the meal as directed to ensure freshness and quality of food served.
- Replenish food items in the steam tables or cold bars as required during service.
- Assist on Food serving lines during meal service times.
- Greet and care for our customers while working on the serving lines.
- Break down service areas after the meal period ends.
- Responsible for maintaining kitchen to Sanitation standards established by Company and Food Program.
- 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 the Tri-Service Food Code, DA Pam 30-22 and HAACP.
- 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 the Manager 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.
#INDSJ
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
Vacancy posted 2 days ago
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