Lead Cook

Southern Foodservice Management Inc•Salina, KS

60d•Onsite

About The Position

Southern Foodservice Management is seeking a Lead Cook for their location at Kansas Army National Guard, KS. This role is responsible for meal preparation, supervising kitchen staff, maintaining food safety and OSHA standards, and ensuring the quality of food prepared. The Lead Cook will also determine subsistence requirements, manage OJT and apprenticeship training, and may act as manager on duty. The company culture emphasizes giving something extra, with employees expected to exhibit a positive attitude, punctuality, a willingness to learn, and promote a fun and efficient work environment.

Requirements

Lift up to 50lbs
Standing 50%, Walking 50%
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

Nice To Haves

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

Responsibilities

Preparation of meals with correct quantities and quality on shift according to company standards
Supervises kitchen staff and assigns duties and menu preparation items to each
Maintains order, structure and professionalism of work environment
Ensuring food safety standards are met and HACCP program is adhered to as it pertains to kitchen
Ensuring that company employee safety procedures and OSHA standards are being met throughout facility
Establishes operating and work procedures
Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period
Responsible for quality of food prepared
Determines subsistence requirements
Request, receive, and account for subsistence items
Prepares the production schedule and make necessary menu adjustments
Administers, and maintains OJT and apprenticeship training programs
Becomes manager on duty when needed
Assist Manager with ration orders and kitchen requisitions
Preparation of food products should be according to the daily menu recipes, tasted for good quality / texture, not to be over salted, and properly cooked
Maintain Production Schedules as required
Preparation of required meal items according to the daily menu and other required items
Check and record menu item temperatures for required ranges using DA Form 7800
Ensure menu items are properly cooked and set out products for no more than 30 minutes prior to the meal service
Replenish food items on serving lines required during service
Greet and care for our customers while working on the serving lines
Monitoring serving lines during meal periods
Break down service areas after the meal period ends
Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include tables, floors, food service equipment
Other duties or tasks that are assigned by the Assistant Managers or Supervisors