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Hybrid Grill Cook /Deli Cook na Southern Foodservice Management Inc

Southern Foodservice Management Inc · Golden, Estados Unidos Da América · Hybrid

$43,680.00  -  $43,680.00

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Description

  • $21 hour
  • No Nights, No weekends, No holidays 

Job Summary

  • Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by Cook I or Management according to the daily menu’s recipes strictly adhering to recipe cards.
  • Taste products for good quality / texture, not to be over salted.
  • Check temperatures of menu items for required ranges and record Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.
  • Responsibilities include prepping foods, cooking on the line and stocking front of house.
  • Operating the Short-Order Grill Station during meal periods.
  • Assist in the kitchen with food preparation duties and cooking of sides and other items as assigned by Manager.
  • Responsible for correct quantities and quality of menu items as assigned by cook.
  • Responsible for maintaining proper food safety and handling techniques per applicable food code (NREL) and HACCP standards.
  • Responsible for accurately maintaining food temperature logs at Grill Station and for items prepared in the kitchen and preparing and maintaining foods at proper internal cooking and holding      temperatures.
  • 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 and Army Food Program.
  • 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 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 

  • 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, Grill Cook Standards.
  • Must maintain proper food safety and sanitation procedures in accordance with the Food Code, 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.

Requirements

Physical Requirements 

  • Strength: Lift up to 50lbs
  • 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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