Cook I

Description Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook for our FLETC Artesia location in Artesia New Mexico. The pay range $18.98 plus $5.50 per hour health and welfare. The shifts are either early morning, day or afternoon, evening, night or overnight.

This is 7 days a week operation- 40 hours a week Sunday through Saturday.

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.

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. 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.

Qualifications

Must have good work ethic. Serv-Safe Certified or willing to take course (company will pay for course). 5 years’ work 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.

Requirements

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