Cook II - 1st and 2nd Shift
About The Position
Work schedule will include weekdays and weekends Shift hours: 3:00am - 11:30am / 12pm - 8:30pm Compensation Pay includes a base rate of $26.47 an hour plus a Health and Welfare cash payment of $5.50 an hour paid for each hour up to 40 hours a week. Combined this comes to $31.97 an hour for regularly scheduled hours. Overtime, if scheduled, is paid at 1.5X the base rate only. So, over 40 hours worked is paid $39.71 per hour. Southern Foodservice Management’s Culture We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: 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. Job Summary Prepare and cook menu items according to standardized recipes, production sheets, and portion control guidelines. Taste products for good quality / texture, not to be over salted/seasoned Place all properly cooked menu items in serving vessels and then into warming cabinets for service Monitor food temperatures during preparation, holding, and service to ensure compliance with HACCP requirements. Maintain proper food handling, storage, and sanitation procedures in compliance with TB MED 530 and ServSafe standards. Operate and maintain commercial kitchen equipment including ovens, grills, kettles, fryers, and steamers.
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
Responsibilities
- Responsible for proper preparation and cooking of specific menu items assigned by Lead Cook
- Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedule
- Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, TBMED-530 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 Lead Cook in carrying out the duties and procedures as assigned
- All staff members are also responsible for other duties or tasks that are assigned by Management, 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
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
