Lead Cook - Morning Shift

Lead Cook

Southern Foodservice Management, a national contract foodservice company, is looking to hire a Lead Cook for our ADTRAN location in Huntsville, AL.

The schedule is Monday Friday. The shift schedule is 5:00 AM 3:00 PM. The pay is $16.00 - $17.00 per hour. Minimum of 2 years of cooking experience required.

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 catering food and grab and go food items as needed.

Assist with service of food items during peak periods as needed.

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 every one 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

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.

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

Southern Foodservice Management, Inc.