Cook II

Southern Foodservice Management Inc•FT RUCKER, AL

13d•Onsite

About The Position

Southern Foodservice Management, a national contract food service company, is hiring a Cook II for its Fort Rucker location. The Cook II prepares assigned menu entrees and sides according to recipe cards and production schedules, checks food quality and temperatures, garnishes and places cooked food on serving lines, and uses progressive cooking to maintain freshness. The role also includes replenishing food during service, assisting customers on serving lines, breaking down service areas, and cleaning kitchen, storage, serving areas, and equipment. The Cook II must maintain food safety, sanitation, and workplace safety standards and follow the direction of the Cook I and management. Access to the military installation must be obtained and maintained; a valid REAL ID is required for base access. Two shifts are available: 5:15 AM–12:45 PM or 12:30 PM–8:00 PM. Pay is $20.10 per hour, plus $5.13 per hour in Health & Welfare benefits.

Requirements

Must be able to obtain and maintain access to the military installation.
A valid REAL ID is required for base access.
Ability to lift up to 40 pounds.
Must follow food safety, sanitation, and safety procedures.
Must follow assigned recipes, production schedules, and direction from the Cook I.

Responsibilities

Prepare and cook assigned main entrees and/or sides according to the daily menu and recipe cards.
Taste products for quality and texture and avoid over-salting.
Place properly cooked menu items on the serving line and garnish them.
Check menu-item temperatures, ensure they fall within required ranges, and record them on DA Form 7800.
Use progressive cooking as directed by the Cook I to maintain food freshness and quality.
Replenish food items in steam tables or cold bars during service as needed.
Assist on food-serving lines during meal service and greet and care for customers.
Break down service areas after meal periods.
Maintain kitchen sanitation standards established by the company and Army Food Program.
Clean assigned equipment and kitchen, storage, and serving areas, including preparation tables, steam kettles, ovens, floors, and steam tables.
Prepare assigned menu items in the correct quantities and to the required quality using recipe cards and production schedules.
Follow food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22, and HAACP.
Follow safety procedures, including wearing PPE.
Conduct oneself professionally and orderly in accordance with the SFM Code of Conduct.
Follow the Cook I’s direction in carrying out assigned duties and procedures.
Perform other duties assigned by Assistant Managers or Supervisors, including supporting meal production, service, or cleaning.
Maintain a positive, friendly, and respectful attitude toward guests and team members; arrive on time in the correct uniform; and contribute to an efficient, guest-focused work environment.