Grill Cook- 2nd Shift

Southern Foodservice Management Inc•Clarksburg, WV

just now•$14•Onsite

About The Position

Southern Foodservice Management is seeking a 2nd Shift Grill Cook for their Clarksburg, WV location. This role involves preparing and cooking menu items, maintaining food quality and safety standards, and ensuring a positive customer experience. The company emphasizes a culture of providing 'something extra' through a positive attitude, punctuality, eagerness to learn, and a focus on guest satisfaction.

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

Nice To Haves

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.

Responsibilities

May be assigned to short order cooking station during meal periods.
Taste products for good quality/texture, not to be over salted.
Prepare grab & go items.
Responsible for rotating stock and freshness of food.
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.
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 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 Management.
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 Manager in carrying out the duties and procedures as assigned.
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.