Cook II

Southern Foodservice Management, a national contract food service company, is now looking to hire a Cook II for our Fort Rucker location.

- Pay rate: $20.10 per hour + $5.13 per hour in Health & Welfare (H&W) benefits

- Work Schedule: Two shifts available: 5:15 AM – 12:45 PM or 12:30 PM – 8:00 PM

- Must be able to obtain and maintain access to the military installation. A valid STAR ID is required for base access.
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

- Place all properly cooked menu items on serving line and garnish

- Check temperatures of menu items for required ranges and record on DA Form 7800

- Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.

- 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 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 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 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