Grill Cook - 2nd Shift at Southern Food Service Management Consulting Service Inc

Gallatin, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

29 May, 26

Salary

20.0

Posted On

28 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Grill Operation, Short-Order Cooking, Food Preparation, Food Safety, HACCP Standards, Temperature Monitoring, Kitchen Cleaning, Stocking, Following Directions, Professional Conduct, Teamwork, Physical Stamina

Industry

Food and Beverage Services

Description

Description Southern Foodservice Management, a national contract food service company, is now looking to hire a 2nd Shift Grill Cook at our Simpson Strong-Tie location in Gallatin, TN. Work schedule will include weekdays and occasional Saturdays. Shift hours 12:00pm - 8:30pm. The pay rate is $18.00 - $20.00 per hour (depends on shift). 2 years of experience working as a Grill Cook. 2 years of cooking experience. Must be able to pass background and drug test. Must have valid driver license. Duties and Responsibilities Operating the Short-Order Grill Station during meal periods. Assist in Kitchen with food preparation duties and cooking other items as assigned by Management. Responsible for correct quantities and quality of menu items as assigned by Management. Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards. Responsible for accurately maintaining food temperature logs for items prepared in the kitchen and preparing and maintaining foods at proper internal cooking and holding temperatures. Responsible for following and enforcing proper safety procedures to ensure a safe working environment. Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct. Must follow direction of Management in carrying out duties and procedures as assigned. During Preparation, Service and After the Meal Properly Set-Up and stock Grill Station for Service by prescribed timeline. Operate Short Order Grill Station during service times properly preparing and serving items on the grill menu. Cooking of required meal items according to the daily menu or other required menu items. Check temperatures for required ranges, ensuring they are properly cooked to correct internal temperatures and maintained at proper temperatures during the meal service. Cleaning Assignment Properly clean Grill Station and equipment after each meal period Other Daily Cleaning duties as assigned by Management Other Duties 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 every one 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. 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: Frequent Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

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Responsibilities

The Grill Cook will operate the short-order grill station during meal periods, preparing and serving menu items while ensuring correct quality and quantity according to management assignments. Responsibilities also include maintaining proper food safety, handling techniques, and accurately logging food temperatures.