Cook III- PM Shift

Southern Foodservice Management Inc•Lawton, OK

9d•Onsite

About The Position

Southern Foodservice Management, a national contract food service company, is looking to hire a Cook III for their Fort Sill location. This position involves preparing and cooking specific menu items, ensuring correct quantities and quality, and maintaining proper food safety and handling techniques. The role also requires adherence to safety procedures, following directions from Cook I, and contributing to meal preparation, service, and cleaning duties. Daily responsibilities include food preparation according to recipes, cooking meal items, monitoring temperatures, refilling food items during service, and cleaning assigned areas and equipment. Employee hygiene and sanitation requirements are also critical aspects of this role.

Requirements

Lift up to 40lbs
Standing 80%, Walking 20%
Frequent movement of objects
Heavy Lifting, Heavy Carrying, Pushing, Pulling
Occasional Climbing or Balancing
Occasional Stooping
Frequent Reaching
Frequent Handling
Frequent Talking/Hearing
Frequent Seeing
Frequent Temperature Variation

Responsibilities

Responsible for preparations and cooking of specific menu items assigned by Cook I.
Responsible for correct quantities and quality as assigned by Cook I.
Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards.
Responsible for following and enforcing proper safety procedures to ensure a safe working environment.
Conduct duties in an orderly and professional manner and to standards of Southern Foodservice Code of Conduct.
Must follow directions of Cook I in carrying out duties and procedures as assigned.
Preparation of food products should be according to the daily menu's recipes, tasted for good quality/texture, not to be over salted, properly cooked and garnishing all products on serving line.
Cooking of required meal items according to the daily menu or other required menu items, check temperatures for required ranges ensuring they are properly cooked and set out products for the meal service.
Re-filling food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends.
Cleaning of preparation tables on the vegetable preparation side of the kettles, clean steam kettles and/or pressure steamer used for food preparation and kettle areas.
Cleaning of hot holding warmer, can-openers after each use, food storage bins/tops.
Cleaning of meat slicer or other food production equipment, fryer areas, preparation tables or tilt grill directly after being used.
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.
Employee Hygiene: Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
Employee Hygiene: Wear hairnets or other hair restraint in foodservice places when in food production or serving areas, may not work with food with exposed boils or infected cuts, abrasions, or burns.
Employee Hygiene: May not work with acute respiratory illness and cannot work with contagious illness.
Employee Hygiene: Use disposable gloves and changed per guidelines; smoking is only in designated areas.
Employee Hygiene: Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques.
Sanitation: Mops are to be stored hanging without strings touching ground surface.
Sanitation: Mops are to be stored in Clean Sanitation/Wash Solution or in direct use.
Sanitation: White towels used for cleaning are to be kept in clean wash solution.
Sanitation: Disposable towels for sanitizing are to be kept in clear sanitizer solution.
Sanitation: Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use.
Sanitation: Date labels must be written for each and every item placed in storage.
Sanitation: Food items are not to exceed 7 days of storage under refrigeration.