Lead Cook

Southern Foodservice Management Inc•Morrisville, NC

23d•$20 - $25

About The Position

Southern Foodservice Management is hiring a Lead Cook for its Syneos Health location in Morrisville, North Carolina. The role prepares and cooks assigned menu entrees and sides according to recipes, production schedules, and direction from the Chef or management. The Lead Cook checks food quality and temperatures, garnishes and places cooked items on the serving line, and uses progressive cooking to maintain freshness and quality. The role also replenishes serving areas, assists with meal service, serves and greets customers, breaks down service areas, and cleans and maintains kitchen, storage, and serving areas to company sanitation standards. The position follows food safety and sanitation requirements, including the Tri-Service Food Code, DA Pam 30-22, and HACCP, as well as workplace safety procedures and the SFM Code of Conduct. Team members may also be assigned to support meal production, service, and post-meal cleaning. The stated schedule is Monday through Friday, 6:30 a.m. to 2:30 p.m. Pay is $20.00–$25.00 per hour.

Requirements

Follow food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22, and HACCP.
Follow safety procedures, including wearing PPE.
Conduct oneself professionally and orderly in accordance with the SFM Code of Conduct.
Ability to lift up to 40 pounds.
Three years of cooking experience preferred.

Nice To Haves

Three years of cooking experience.

Responsibilities

Prepare and cook assigned menu entrees and sides according to recipes and the daily menu.
Taste food for quality and texture and avoid over-salting.
Follow recipe cards and production schedules to prepare the correct quantities and quality of menu items.
Garnish properly cooked menu items and place them on the serving line.
Check and record menu-item temperatures on DA Form 7800.
Use progressive cooking as directed by the Chef to maintain food freshness and quality.
Replenish food items in steam tables or cold bars during service as needed.
Assist on food-serving lines during meal service and greet and care for customers.
Break down service areas after meals.
Maintain the kitchen according to company sanitation standards and clean assigned equipment, kitchen, storage, preparation, and serving areas.
Follow food safety, sanitation, and workplace safety procedures, including wearing required PPE.
Follow the Chef’s direction and the SFM Code of Conduct.
Perform other assigned duties supporting meal production, service, and cleaning.