Head Cook

Southern Foodservice Management Inc•Artesia, NM

21h•$21•Onsite

About The Position

Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Head Cook for our FLETC Artesia location in Artesia New Mexico. We are looking for individuals who are committed to providing the best possible dining experience with a positive and respectful work environment. The pay range $21.30 plus $5.50 per hour health and welfare. The shifts are either early morning, day or afternoon, evening. This is 7 days a week operation- 40 hours a week Sunday through Saturday. Job Summary Prepare food products according to the daily menu’s recipes using recipe cards Taste products for good quality / texture, not to be over salted 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 Utilize progressive cooking throughout meal as directed by Lead Cook to ensure freshness and quality of food served. Replenish food items as required during service Greet and care for our customers while working on the serving lines. Break down service areas after the meal period ends. Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc. Duties and Responsibilities Responsible for proper preparation and cooking of specific menu items assigned. 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 lead cook 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. 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 guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean 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

Pass federal background check
List previous jobs and residential addresses for past 5 years
Provide 3 personal references

Responsibilities

Prepare food products according to the daily menu’s recipes using recipe cards
Taste products for good quality / texture, not to be over salted
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
Utilize progressive cooking throughout meal as directed by Lead Cook to ensure freshness and quality of food served.
Replenish food items as required during service
Greet and care for our customers while working on the serving lines.
Break down service areas after the meal period ends.
Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc.
Responsible for proper preparation and cooking of specific menu items assigned.
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 lead cook 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.