Breakfast/ Prep Cook at Southern Food Service Management Consulting Service Inc

Charleston, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

18.0

Posted On

11 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Food Safety, Cooking Techniques, Customer Service, Time Management, Teamwork, Cleaning Standards, Production Scheduling, Quality Control, Temperature Monitoring, Menu Planning, Communication, Attention to Detail, Physical Stamina, Problem Solving, Adaptability

Industry

Food and Beverage Services

Description

Description The work schedule is Monday through Friday. The shift hours are 4:00am-12:30pm or until the job is completed. The pay range is $16.00-$18.00, depending on experience. Job Summary Responsible for proper preparation of meals with correct quantities and quality on shift. Maintains order, structure and professionalism of work environment Responsible for ensuring food safety standards. Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility. Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period. Responsible for the quality of food prepared Accurately determines production requirements. Request, receive, and account for production items completely and in correct quantities. Prepares the production schedule with correct quantities and make necessary menu adjustments. Ensures Company cleanliness standards of kitchen on shift and proper postproduction clean-up and cleaning schedule completion of assigned items. Shift starts at 4 A.M. and is Monday through Friday! Duties and Responsibilities Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked. Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines. Preparation of required meal items according to the daily menu and other required items Check and record menu item temperatures for required ranges. Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service. Replenish food items on serving lines required during service Greet and care for our customers while working on the serving lines Monitoring serving lines during meal periods Break down service areas after the meal period ends. Prep items for and set up salad bar. Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment 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. Southern Foodservice Management’s Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards, Supervisors, 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 professional work environment, focusing on guest satisfaction. 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

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Responsibilities

The Breakfast/Prep Cook is responsible for the proper preparation of meals, ensuring food safety standards, and maintaining cleanliness in the kitchen. They must accurately determine production requirements and prepare food according to daily menu recipes.