Description Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook for our FLETC Artesia location in Artesia New Mexico. • The pay range $18.98 plus $5.50 per hour health and welfare. • The shifts are either early morning, day or afternoon, evening, night or overnight. • This is 7 days a week operation- 40 hours a week Sunday through Saturday. 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. 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. 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. Requirements 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