Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Cook II for our location at Fort Lee. • The pay is $20.41 an hour • Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed. • Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access. Job Summary • Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by Cook I or Management according to the daily menu’s recipes strictly adhering to 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 the meal as directed by Cook I to ensure freshness and quality of food served. • 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 Army 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 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. 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. 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 #INDSJ