Description:
Job Summary
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Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by Management according to the daily menu’s recipes strictly adhering to recipe cards.
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Taste products for good quality / texture, not to be over salted.
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Place all properly cooked menu items on serving line and garnish.
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Check temperatures of menu items for required ranges and record on DA Form 7800.
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Utilize progressive cooking throughout the meal as directed to ensure freshness and quality of food served.
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Replenish food items in the steam tables or cold bars as required during service.
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Assist on Food serving lines during meal service times.
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Greet and care for our customers while working on the serving lines.
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Break down service areas after the meal period ends.
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Responsible for maintaining kitchen to Sanitation standards established by Company and Food Program.
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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:
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Exhibits a positive, friendly and respectful attitude towards guests and other team members.
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Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
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Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
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Promotes a fun and efficient work environment, focusing on guest satisfaction.
Duties and Responsibilities
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Responsible for proper preparation and cooking of specific menu items assigned by Management.
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Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules.
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Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACP.
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Responsible for following proper safety procedures like wearing PPE to ensure a safe working environment.
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Always conduct yourself in a professional and orderly manner in accordance with the SFM Code of Conduct.
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Follow the direction of the Manager in carrying out the duties and procedures as assigned.
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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
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Strength: Lift up to 40lbs
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Posture: Standing 80%, Walking 20%
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Movement of objects: Frequent
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Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
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Stooping: Occasional
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Reaching: Frequent
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Handling: Frequent
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Talking/Hearing: Frequent
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Seeing: Frequent
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Temperature Variation: Frequent
