Cook II

Southern Foodservice Management Inc•FORT LEE, VA

10d•Onsite

About The Position

Southern Foodservice Management, a national contract food service company, is looking to hire a Cook II for their location at Fort Lee. This role involves preparing and cooking main entrees and/or sides according to daily menus and recipes, ensuring quality, freshness, and proper temperatures. The position also includes assisting on serving lines, interacting with customers, and maintaining high sanitation standards in the kitchen and serving areas. Employees are expected to exhibit a positive attitude, arrive on time in uniform, understand their duties, and promote a fun and efficient work environment focused on guest satisfaction.

Requirements

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

Responsibilities

Prepare 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, ensuring they are not over salted.
Place all properly cooked menu items on serving line and garnish.
Check temperatures of menu items for required ranges and record on DA Form 7800.
Utilize 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 service.
Assist on Food serving lines during meal service times.
Greet and care for customers while working on the serving lines.
Break down service areas after the meal period ends.
Maintain 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.
Responsible for proper preparation and cooking of specific menu items assigned by Cook I.
Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules.
Maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP.
Follow proper safety procedures like wearing PPE to ensure a safe working environment.
Conduct yourself in a professional and orderly manner in accordance with the SFM Code of Conduct.
Follow the direction of the Cook I in carrying out the duties and procedures as assigned.
Perform other duties or tasks assigned by the Assistant Managers or Supervisors, which may include supporting meal production, service, and cleaning.