Cook/Culinary Support

ISS•Southaven, MS

7d•Onsite

About The Position

The Cook/ Culinary Support is responsible for setting up kitchen workstations, prepping raw ingredients, executing foundational cooking processes, and maintaining a hygienic workspace. This professional will handle volume, inventory/rotation and comply with local health and safety regulations to deliver consistent meal service. This cook/culinary supports should have basic computer literacy to handle daily/weekly administrative tasks, track inventory as well as required trainings.

Requirements

Minimum of 1 year professional cooking experience or education equivalent
Basic computer literacy
Work in a standing position for long periods of time (up to 8 hours)
Reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds
Utilize team lift, transportation carts, and any other means of assistance when dealing with heavy loads
Come to work properly dressed according to the dress code
Employee must be able to work under pressure and time deadlines during peak periods
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Ability to work safely with large volume culinary equipment including slicer, large mixer, food processors, blenders, and chopper

Responsibilities

Clock in and out for workday and clock in and out during breaks
Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards
Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided
Basic knowledge of cooking and prep techniques as required by your work assignment
Execute NetMenu recipe preparation of food items, as directed by production sheets and/or LC, SC, or Executive Chef
Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures
Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention
Attend all meetings of the day
May perform other duties and responsibilities as assigned
Prep Ingredients: Wash, peel, chop, slice, and marinate meats, vegetables, and poultry.
Measure Portions: Weigh and measure ingredients precisely according to standardized recipes to minimize kitchen waste.
Station Setup: Organize and stock workstations with necessary utensils, spices, and prepped items before service.
Foundation Cooking: Bake, grill, fry, or steam items as directed by the Head Chef or Line Cook.
Assemble Components: Prepare simple menu items including sauces, salads, dressings, and garnishes.
Plating Support: Assist in arranging and garnishing food on serving dishes based on established presentation standards.
Sanitize Stations: Clean and sanitize cutting boards, knives, countertops, and industrial cooking equipment constantly.
Dish Area Support: Wash, dry, and organize pots, pans, utensils, and flatware.
Waste Management: Empty garbage bins regularly and safely dispose of kitchen grease and excess food.
Regulatory Compliance: Follow all Hazard Analysis Critical Control Point (HACCP) guidelines, logging food temperatures accurately
MPLC completing 2 meal period line checks per meal service.
Receive Deliveries: Unload vendor supplies, checking the quality, quantity, and temperature of incoming stock.
Stock Rotation: Store food items using the First In, First Out (FIFO) method and label everything with correct expiration dates.
Monitor Par Levels: Keep track of storage room inventory and report supply shortages to kitchen management.
Supporting Chefs with the counting and imputing of inventory and par levels.