Lead Cook

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our Syneos Health location in Morrisville, NC.

• •The pay is $20.00 - $25.00 per hour.
• •The Shift is 6:30 AM to 2:30 PM.
• •The schedule is Monday - Friday.
• •Three years of cooking experience preferred.

Job Summary

• •Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by the Chef or Management according to the daily menu’s recipes.
• •Taste products for good quality / texture, not to be over salted
• •Place all properly cooked menu items on serving line and garnish
• •Check temperatures of menu items for required ranges and record on DA Form 7800
• •Utilize progressive cooking throughout the meal as directed by the Chef to ensure freshness and quality of food served.
• •Replenish food items in the steam tables or cold bars as required during service
• •Assist on Food serving lines during meal service times.
• •Greet and care for our customers while working on the serving lines.
• •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, steam kettles, ovens, floors, steam tables, etc.

Southern Foodservice Management’s Culture

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.

Duties and Responsibilities

• •Responsible for proper preparation and cooking of specific menu items assigned by the Chef
• •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 the Tri-Service Food Code, DA Pam 30-22 and HAACP
• •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 the Chef in carrying out the duties and procedures as assigned
• •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 40lbs
• •Posture: Standing 80%, Walking 20%
• •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
• •Temperature Variation: Frequent

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