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

Clarksburg, West Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

05 May, 26

Salary

13.77

Posted On

05 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Short Order Cooking, Food Preparation, Stock Rotation, Temperature Checking, Food Serving, Sanitation Standards, Equipment Cleaning, Recipe Following, Food Safety Procedures, HAACP Compliance, PPE Usage, Customer Service, Teamwork, Following Directions

Industry

Food and Beverage Services

Description

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

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Responsibilities

The Cook I/Prep Cook is responsible for the proper preparation and cooking of assigned menu items according to quality standards, recipe cards, and production schedules. Duties also include maintaining sanitation standards, checking food temperatures, replenishing serving lines, and assisting with customer service during meal periods.