Cook II

Cook II PositionSouthern Foodservice Management, a national contract food service company, is now looking to hire a Cook II for our Fort Rucker location.Pay rate: $20.10 per hour + $5.13 per hour in Health & Welfare (H&W) benefitsWork Schedule: Two shifts available: 5:15 AM – 12:45 PM or 12:30 PM – 8:00 PMMust be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.Job SummaryPrepare and cook main entrees and/or sides on the daily menu as assigned daily by Cook I or Management according to the daily menu's recipes strictly adhering to recipe cards.Taste products for good quality / texture, not to be over saltedPlace all properly cooked menu items on serving line and garnishCheck temperatures of menu items for required ranges and record on DA Form 7800Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.Replenish food items in the steam tables or cold bars as required during serviceAssist 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 Army Food Program.Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc.Southern Foodservice Management's CultureWe 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 ResponsibilitiesResponsible for proper preparation and cooking of specific menu items assigned by Cook IResponsible 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 HAACPResponsible 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 ConductFollow the direction of the Cook I in carrying out the duties and procedures as assignedAll staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as 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.RequirementsPhysical RequirementsStrength: Lift up to 40lbsPosture: Standing 80%, Walking 20%Movement of objects: FrequentHeavy Lifting, Heavy Carrying, Pushing, PullingClimbing or Balancing: OccasionalStooping: OccasionalReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: Frequent