Lead Cook- 1st Shift

Southern Foodservice Management Inc•Huntsville, AL

2d•$16 - $16•Onsite

About The Position

Southern Foodservice Management is seeking a Lead Cook for their ADTRAN location in Huntsville, AL. This position operates Monday through Friday, from 5:00 AM to 3:00 PM, with a pay rate of $15.50 - $16.00 per hour. The role requires a minimum of 2 years of cooking experience. The Lead Cook is responsible for preparing and cooking daily menu entrees and sides according to established recipes, ensuring quality and proper food safety standards. This includes documenting temperatures, assisting with catering and grab-and-go items, and maintaining kitchen sanitation. The company culture emphasizes a positive, respectful attitude, punctuality, a willingness to learn, and a focus on guest satisfaction and an efficient work environment.

Requirements

Minimum of 2 years of cooking experience required.
Lift up to 40lbs
Standing 80%, Walking 20%
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
Frequent Temperature Variation

Responsibilities

Prepare and cook entrees and sides on the daily menu as assigned daily by Management according to the daily menu’s recipes strictly adhering to recipe cards.
Taste products for good quality / texture, not to be over salted.
Place all properly cooked menu items in hot holding cabinet and ensure temperatures are documented on the production sheet.
Assist with the production of catering food and grab and go food items as needed.
Assist with service of food items during peak periods as needed.
Check temperatures of menu items for required ranges and record on SFM Production Sheet.
Utilize progressive cooking throughout the meal as directed by Management to ensure freshness and quality of food served.
Break down service areas after the meal period ends.
Responsible for maintaining kitchen to Sanitation standards established by Company.
Clean assigned equipment, kitchen, storage and serving areas such preparation tables, ovens, floors, steam tables, etc.
Responsible for proper preparation and cooking of specific menu items assigned by Management.
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 applicable food code and HACCP standards.
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 Management in carrying out the duties and procedures as assigned.
Support meal production, service, and cleaning after the meal or the dining facility as assigned by Assistant Managers or Supervisors.