Lead Cook

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our location at Kansas Army National Guard, KS.

• •The pay is $22.00 per hour.
• •Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed.

Job Summary

• •Responsible for 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
• •Responsible for ensuring food safety standards are met and HACCP program is adhered to as it pertains to kitchen
• •Responsible for 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

Southern Foodservice Management’s Culture

We have a philosophy for each and 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 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
• •All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as 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

Physical Requirements

• •Strength: Lift up to 50lbs
• •Posture: Standing 50%, Walking 50%
• •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

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