Cook/Line Server

Southern Foodservice Management Inc•Surfside Beach, SC

47d•Onsite

About The Position

Southern Foodservice Management, a national contract food service company, is looking to hire a Cook/Line Server at our location in South Carolina. The schedule is Monday – Fridays, from 6:45 AM – 2:45 PM. The pay range is $18.00 per hour.

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
Exhibit a positive, friendly and respectful attitude towards guests and other team members.
Arrive to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
Understand job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
Promote a fun and efficient work environment, focusing on guest satisfaction.

Responsibilities

Prepare and cook main entrees and/or sides on the daily menu as assigned daily by 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 Production Sheet.
Utilize progressive cooking throughout the meal as directed by manager 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.
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 manager.
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 SCDA Food Code, and HAACP.
Responsible for following proper safety procedures like wearing proper uniform & 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 manager 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.