Cook I (Assistant Cook) at Southern Foodservice Management Inc

Description

• Pass federal background check.
• Workdays are on a 7-day variable.
• Shift Hours: 5:00am-1:30pm / 11:00am - 7:30pm.

Southern Foodservice Management in Artesia New Mexico is currently seeking a call-in assistant cook who could later transition into a regularly scheduled part-time or even full-time position. We are looking for individuals who are committed to providing the best possible dining experience in a positive and respectful work environment.

Qualifications

• Have good work ethic.
• Serv-Safe Certified or willing to take course (company will pay for course).
• 5 years’ experience (preferred).
• Knife skills, cutting techniques and follow recipes for food preparation.
• Willingness to be a team player.
• Able to lift 50 pounds.
• Organizational skills. 
• Able to work under pressure. 
• Follow quality control systems to protect food integrity. 
• Time management skills to ensure assigned menu items are ready at the required time.
• Comply with health, safety & industry regulatory agencies.
• Willingness to be trained for the Head Cook Position and cover it when needed.

Job Summary

•   Prepare and cook sides and soups on the menu. 
• Taste soups for good quality / texture, not to be over salted, also have a manager taste test also.
• Place all properly cooked soup and other items on serving line. 
• Check temperatures of menu items for required ranges and record on production sheet.
• Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.
• Inform Cook when food items on serving line need to be replenished.
• 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.
• Responsible for maintaining kitchen to Sanitation standards established by FLETC and ServSafe Food Program.
• Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, fryers 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 Cook I.
• 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 Cook I 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 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.

Benefits

• Vacation Benefits (2 weeks after one year)
• Holiday Pay 
• Sick Pay
• Voluntary Health, Dental, Vision, Short-Term Disability & Life Insurance.
• 401(k) plan 
• Opportunities to train and advance to higher paying positions.
• Assistant Cook   $23.18 / hour rates include both base rate of $18.25 and a $4.93 per hour health and welfare cash stipend. This is paid directly in cash to the employee for all hours worked up to a maximum of 40 hours per week.  For employees who opt-out of health coverage. If health coverage is elected, the health and welfare stipend will be utilized toward health insurance premiums.  (Overtime, if scheduled, is paid at 1.5X the base rate only. So, hours worked over 40 are paid at $ 27.38).

Requirements

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 60%, Walking 40%
• 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