High Volume Cook

Description

Southern Foodservice Management, a national contract food service company, is looking to hire a High Volume Cook for our Fort McClellan location in Alabama.

• The pay range $17.75 plus $4.93 per hour health and welfare
• The schedule is a 7-day variable schedule, including weekends and holidays
• The shifts are either 4:00 AM - 11:30 AM or 11:30 AM - 7:00 PM 

Job Summary

• Assist with the proper preparation of meals with correct quantities and quality on shift and according to Army standards.
• 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 Food Production Form.
• 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 

• Assist with proper preparation and cooking of specific menu items assigned by PM, APM and Cook II.
• 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 Army Food Code, SFM Standards 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 PM, APM and Cook II 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.

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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