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Cook en Southern Foodservice Management Inc

Southern Foodservice Management Inc · Frankfort, Estados Unidos De América · Onsite

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Description

  • The work schedule is Monday to Friday. 
  • The shift hours are 6:00am-2:30pm.
  • The pay rate is $16.00 per hour.   

Job Summary

  • Responsible for proper preparation of meals with correct quantities and quality on shift and according to Southern standards.
  • Maintains order, structure and professionalism of work environment.
  • Responsible for ensuring food safety standards per the Health Department and HACCP program is adhered to as it pertains to kitchen.
  • Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility.
  • Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period.
  • Responsible for the quality of food prepared.
  • Accurately follows recipes and preparation procedures.
  • Accurately maintains all required records and reports required for Kitchen and Food Production.
  • Request, receive, and account for subsistence items completely and in correct quantities.
  • Prepares the production schedule with correct quantities and make necessary menu adjustments.
  • Responsible for exceptional customer service.
  • Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items.

Duties and Responsibilities 

  • Assist Manager with ration orders and kitchen requisitions.
  • Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked.  
  • Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines.
  • Preparation of required meal items according to the daily menu and other required items.
  • Check and record menu item temperatures for required ranges using Production Record.
  • Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before 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 prep tables, floors, walls, service lines, and food service equipment.
  • All staff members are also responsible for other duties or tasks that are assigned by the Chef Manager, 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.

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, Supervisors, 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 professional work environment, focusing on guest satisfaction.
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