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. #J-18808-Ljbffr Southern Foodservice Management, Inc.