Cook I/Prep Cook

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Cook I/Prep Cook for our location in Clarksburg, WV.

• The pay is $13.77 per hour
• The Shift is 6:00am- 2:00pm
• The schedule is Monday - Friday

Job Summary

• May be assigned to short order cooking station during meal periods.
• Taste products for good quality / texture, not to be over salted
• Prepare grab & go items
• Responsible for rotating stock and freshness of food
• 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
• 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 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 Management
• 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 Manager 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.

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