Cook I (PM Shift) at Southern Food Service Management Consulting Service Inc

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Apr, 26

Salary

0.0

Posted On

03 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Meal Preparation, Customer Service, Cooking Techniques, Inventory Management, Time Management, Teamwork, Cleaning Standards, Professionalism, Communication, HACCP, ServSafe, Order Management, Quality Control, Safety Procedures, Positive Attitude

Industry

Food and Beverage Services

Description

Description Job Summary Responsible for kitchen on the evening shift. Responsible for proper preparation of meals with correct quantities and quality on shift and according to SFM standards. Maintains order, structure and professionalism of work environment. Responsible for ensuring food safety standards per ServSafe are met and HACCP program is adhered to as it pertains to kitchen. 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 the meal period. Responsible for the quality of food prepared. Prepares the production schedule with correct quantities and make necessary menu adjustments. Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items. Duties and Responsibilities Assist Manager with orders and inventory when needed. 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. 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. 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 Stopping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

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Responsibilities

The Cook I is responsible for meal preparation during the evening shift, ensuring food quality and safety standards are met. They also maintain cleanliness in the kitchen and assist with inventory and orders as needed.