Cook I (Assistant Cook) at Southern Foodservice Management Inc – ARTESIA, New Mexico

• The payrate is $24.48 per hour.
• Must pass a federal background check.
• Workdays are on a 7-day variable.
• Shift Hours: 5:00am-1:30pm / 11:00am - 7:30pm.

Southern Foodservice Management in Artesia New Mexico is currently seeking a call-in assistant cook who could later transition into a regularly scheduled part-time or even full-time position. We are looking for individuals who are committed to providing the best possible dining experience in a positive and respectful work environment.

Qualifications

• Must have good work ethic.
• Serv-Safe Certified or willing to take course (company will pay for course).
• 5 years’ work experience (preferred).
• Knife skills, cutting techniques and follow recipes for food preparation.
• Willingness to be a team player.
• Able to lift 50 pounds.
• Organizational skills.
• Able to work under pressure.
• Follow quality control systems to protect food integrity.
• Time management skills to ensure assigned menu items are ready at the required time.
• Comply with health, safety & industry regulatory agencies.
• Willingness to be trained for the Head Cook Position and cover it when needed.

Job Summary

• Prepare and cook sides and soups on the menu.
• Taste soups for good quality / texture, not to be over salted, also have a manager taste test also.
• Place all properly cooked soup and other items on serving line.
• Check temperatures of menu items for required ranges and record on production sheet.
• Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.
• Inform Cook when food items on serving line need to be replenished.
• 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.
• Responsible for maintaining kitchen to Sanitation standards established by FLETC and ServSafe Food Program.
• Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, fryers etc.

Duties and Responsibilities

• Responsible for proper preparation and cooking of specific menu items assigned by Cook I.
• 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 Cook I 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.

Benefits

• Vacation Benefits (2 weeks after one year)
• Holiday Pay
• Sick Pay
• Voluntary Health, Dental, Vision, Short-Term Disability & Life Insurance.
• 401(k) plan
• Opportunities to train and advance to higher paying positions.

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.

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 60%, Walking 40%
• 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