Cook l en Southern Foodservice Management Inc

Description

•  $14.30 + $5.09 Health and Welfare = $19.39 per hour 

Job Summary

•  Responsible for proper preparation of meals with correct quantities and quality on shift and according to Army 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 standards 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 the quality of food prepared.
• Determines subsistence requirements.
• Request, receive, and account for subsistence items.
• Prepares the production schedule with correct quantities and make necessary menu adjustments.
• Administers, and maintains OTJ training and apprenticeship training programs.
• Becomes manager on duty if necessary.

Duties and Responsibilities 

• 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.
• Preparation of required meal items according to the daily menu and other required items check temperatures for required ranges Ensure they are properly cooked to proper and set out products the meal.
• Re-filling food items as required during service, greet and care for our customers while working on the serving lines, continue monitoring serving lines during meal periods and break down service areas after the meal period ends.

CLEANING ASSIGNMENT

• Preparation tables on the entrée side of the kettles, clean steam kettle/ kettle area used for food preparation and spice racks, can-openers after each use, food storage bins / tops.
• Meat slicer and other food production equipment, fryer areas, preparation tables or tilt grill directly after being used.

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
• Employees must wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.
• May not work with illnesses identified by Health Code as transmitted through food.

Employees must

• Use disposable gloves and change per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand washing techniques.

Towels – (Any other way is not correct)

• White towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use.

Date Labels – (Any other way is not correct)

• Date labels must be written for each and every item placed in storage.
• Food - items are not to exceed 7 days of storage under refrigeration.

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