Lead Cook- 1st and 2nd Shift

Southern Foodservice Management Inc•West Point, NY

11d•$32

About The Position

Responsible for daily food preparation, cooking, and service activities according to standardized recipes and production schedules. Assign tasks to cooks and food service workers, ensuring proper workflow and timing to meet scheduled meal periods. Oversee preparation of entrees, sides, soups, baked goods, and specialty items for large-scale cadet dining. Monitor food temperatures during preparation, holding, and service to ensure compliance with HACCP requirements. Maintain proper food handling, storage, and sanitation procedures in compliance with TB MED 530 and ServSafe standards. Operate and maintain commercial kitchen equipment including ovens, grills, kettles, fryers, and steamers. Ensure consistency, portion control, and presentation of all food items in accordance with established standards. Monitor inventory levels and communicate shortages or equipment needs to the Kitchen Supervisor. We have a philosophy for everyone 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.

Requirements

High school diploma or GED required; Culinary Arts certification or formal training preferred.
Minimum 3 years of experience in commercial, institutional, or military dining operations.
Previous experience in large-scale food production) strongly referred.
Demonstrated experience in supervising kitchen staff or leading a cooking team.
Strong knowledge of food safety and sanitation practices in compliance with ServSafe or HACCP principles.
Ability to stand and work on feet for extended periods.
Capable of lifting up to 50 pounds and performing physically demanding kitchen tasks.
ServSafe Food Protection Manager certification
Must be able to pass a background check and meet U.S. Military Academy installation access requirements.
Must be available to work early mornings, weekends, holidays, and special events in support of cadet dining schedules.
Strong communication and teamwork skills, with the ability to follow direction and uphold professional standards at all times.

Responsibilities

Maintain the highest standards of food safety, sanitation, and personal hygiene at all times.
Ensure all food is prepared and held at proper temperatures as outlined in HACCP and TB MED 530.
Maintains proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, TBMED-530 and HAACP
Enforce safe work practices, proper use of equipment, and cleanliness of all food preparation areas.
Immediately report any food safety, quality, or maintenance issues to supervisory staff.
Enforces 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
Provide direction and on-the-job training to kitchen staff, ensuring proper food preparation techniques and safety procedures are followed.
Assist in onboarding new employees and reinforcing company and Army dining policies.
Promote teamwork, communication, and efficiency among all kitchen personnel.
Act as the point of contact for kitchen staff in the absence of the Kitchen Supervisor or Chef.
Support menu changes, special meals, and cadet events as directed by management.
Participate in inventory counts, equipment checks, and cleaning assignments.
Maintain accurate logs and records, including temperature charts and production worksheets.
All staff members are also responsible for other duties or tasks that are assigned by Management, 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