Cook I

Southern Foodservice Management Inc•Little Falls, MN

20h•Onsite

About The Position

Southern Foodservice Management is seeking a qualified Cook I for their location at Camp Ripley in Little Falls, MN. This role involves preparing and cooking menu items according to recipes, potentially working short order stations, and ensuring food quality and safety standards are met. The position requires adherence to sanitation standards, cleaning of kitchen areas and equipment, and following company policies and management direction. Team members may also be assigned to support meal production, service, and cleaning duties.

Requirements

Lift up to 40lbs
Standing 80%, Walking 20%
Frequent movement of objects
Occasional heavy lifting, carrying, pushing, pulling, climbing or balancing
Occasional stooping
Frequent reaching
Frequent handling
Frequent talking/hearing
Frequent seeing
Frequent temperature variation

Nice To Haves

Arrives to work on time and in correct uniform (clean shoes, clean and pressed black pants and shirt, apron, name tag).
Understands job duties and responsibilities.
Eagerness to learn more and develop new skills.
Promotes a fun and efficient work environment, focusing on guest satisfaction.

Responsibilities

Prepares and cooks entrees/sides according to daily menu recipes and management assignments.
May be assigned to short order cooking station during meal periods.
Tastes products for quality and texture, ensuring proper seasoning.
Places cooked menu items on the serving line and garnishes them.
Checks and records temperatures of menu items on DA Form 7800.
Utilizes progressive cooking to ensure freshness and quality.
Replenishes food items on steam tables or cold bars during service.
Assists on food serving lines during meal service times.
Greets and serves customers on the serving lines.
Breaks down service areas after meal periods.
Maintains kitchen sanitation standards established by the Company and Food Program.
Cleans assigned equipment, kitchen, storage, and serving areas.
Follows proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP.
Follows proper safety procedures, including wearing PPE.
Conducts self in a professional and orderly manner.
Follows direction from management.
Performs other duties as assigned by Assistant Managers or Supervisors.