Cook II - 1st and 2nd Shift at Southern Foodservice Management Inc

Job DescriptionJob DescriptionDescription:Work schedule will include weekdays and weekendsShift hours: 3:00am - 11:30am / 12pm - 8:30pmCompensationPay includes a base rate of $26.47 an hour plus a Health and Welfare cash payment of $5.50 an hour paid for each hour up to 40 hours a week.Combined this comes to $31.97 an hour for regularly scheduled hours.Overtime, if scheduled, is paid at 1.5X the base rate only. So, over 40 hours worked is paid $39.71 per hour.Southern Foodservice Management’s CultureWe 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. Job SummaryPrepare and cook menu items according to standardized recipes, production sheets, and portion control guidelines.Taste products for good quality / texture, not to be over salted/seasonedPlace all properly cooked menu items in serving vessels and then into warming cabinets for serviceMonitor food temperatures during preparation, holding, and service to ensure compliance with HACCP requirements.Maintain proper food handling, storage, and sanitation procedures in compliance with TB MED 530 and ServSafe standards.Operate and maintain commercial kitchen equipment including ovens, grills, kettles, fryers, and steamers.Duties and ResponsibilitiesResponsible for proper preparation and cooking of specific menu items assigned by Lead CookResponsible for correct quantities and quality of menu items assigned using Recipe Cards and Production ScheduleMust maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, TBMED-530 and HAACPResponsible for following proper safety procedures like wearing PPE to ensure a safe working environmentAlways conduct yourself in a professional and orderly manner in accordance with the SFM Code of ConductFollow the direction of the Lead Cook in carrying out the duties and procedures as assignedAll staff members are also responsible for other duties or tasks that are assigned by Management, 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 facilityRequirements:Physical RequirementsStrength: Lift up to 40lbsPosture: Standing 80%, Walking 20%Movement of objects: FrequentHeavy Lifting, Heavy Carrying, Pushing, PullingClimbing or Balancing: OccasionalStooping: OccasionalReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: Frequent