Grill Cook- 2nd Shift

Southern Foodservice Management Inc•Clarksburg, WV

About The Position

Southern Foodservice Management is hiring a Grill Cook for its location at an FBI facility in Clarksburg, West Virginia. The role supports food service operations in a professional government environment. The shift is either 1:00 p.m.–8:00 p.m. or 4:00 p.m.–8:00 p.m., Monday through Friday. Pay is $13.77 per hour plus $5.09 H&W. The candidate must successfully pass a federal background check. The Grill Cook prepares and cooks assigned menu items, may work at the short-order station during meal periods, and assists with meal service. Duties also include checking and recording food temperatures, maintaining food quality and freshness, replenishing serving areas, assisting and greeting customers, breaking down service areas, and cleaning kitchen and dining equipment and spaces. The position requires following company sanitation, food safety, safety, and conduct standards, and may include other assigned meal production, service, or cleaning duties.

Requirements

Must successfully pass a federal background check.
Able to lift up to 40 pounds.
Able to stand 80% of the time and walk 20% of the time.
Frequent movement of objects, heavy lifting and carrying, pushing, pulling, reaching, handling, talking/hearing, seeing, and exposure to temperature variation.
Occasional climbing or balancing and stooping.
Arrive on time and wear the required uniform, including clean shoes, clean and pressed black pants and shirt, apron, and name tag.
Maintain a positive, friendly, respectful, and professional attitude toward guests and team members.

Responsibilities

Prepare and cook assigned menu items according to management direction, recipe cards, and production schedules.
Work at the short-order cooking station during meal periods when assigned.
Taste products to check quality and texture and avoid over-salting.
Prepare grab-and-go items.
Rotate stock and maintain food freshness.
Place properly cooked menu items on the serving line and garnish them.
Check menu-item temperatures against required ranges and record them on DA Form 7800.
Replenish food in steam tables or cold bars during service as needed.
Assist on food serving lines and greet and care for customers during meal service.
Break down service areas after meal periods.
Maintain the kitchen according to company sanitation standards and applicable food safety requirements.
Clean assigned equipment and kitchen, storage, and serving areas, including preparation tables, steam kettles, ovens, floors, and steam tables.
Follow food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22, and HAACP.
Follow safety procedures, including wearing PPE.
Conduct oneself professionally and orderly in accordance with the SFM Code of Conduct.
Follow the Manager’s direction and perform other duties assigned by Assistant Managers or Supervisors, including support for meal production, service, and cleaning.