Cook II

Southern Foodservice Management Inc•Fort Mill, SC

10d•$20

About The Position

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.

Requirements

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

Nice To Haves

Two years prior experience is preferred.

Responsibilities

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 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.