High Volume Cook

Southern Foodservice Management Inc•Anniston, AL

2d•$18•Onsite

About The Position

Southern Foodservice Management, a national contract food service company, is looking to hire a High Volume Cook for our Fort McClellan location in Alabama. The pay range $17.75 plus $4.93 per hour health and welfare The schedule is a 7-day variable schedule, including weekends and holidays The shifts are either 4:00 AM - 11:30 AM or 11:30 AM - 7:00 PM Job Summary Assist with the proper preparation of meals with correct quantities and quality on shift and according to Army standards. 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 Food Production Form. 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 Army Food Program. Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc. Southern Foodservice Management’s Culture We have a philosophy for every one 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. Duties and Responsibilities Assist with proper preparation and cooking of specific menu items assigned by PM, APM and Cook II. 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 Army Food Code, SFM Standards 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 PM, APM and Cook II 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.

Requirements

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.
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

Assist with the proper preparation of meals with correct quantities and quality on shift and according to Army standards.
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 Food Production Form.
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 Army Food Program.
Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc.
Assist with proper preparation and cooking of specific menu items assigned by PM, APM and Cook II.
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 Army Food Code, SFM Standards 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 PM, APM and Cook II 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.