Cook II

Southern Foodservice Management Inc•Artesia, NM

21h•Onsite

About The Position

Southern Foodservice Management, a national contact food service company, is looking to hire a qualified Cook II for their FLETC Artesia location in Artesia New Mexico. The role involves preparing and cooking main entrees and sides according to daily menus and recipes, ensuring quality, proper temperatures, and presentation. The company fosters a culture where employees exhibit a positive, friendly, and respectful attitude, arrive on time in correct uniform, understand job duties, and promote a fun and efficient work environment focused on guest satisfaction.

Requirements

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
Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP
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
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

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, not to be 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 our customers while working on the serving lines
Break down service areas after the meal period ends
Responsible for maintaining 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
Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP
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 the Cook I 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