Description Job Summary • Responsible for proper preparation of meals with correct quantities and quality on shift and according to Southern standards. • Kitchen Shift Leader - Supervises kitchen staff and assigns duties and menu preparation items to each. • Maintains order, structure and professionalism of work environment. • Responsible for ensuring food safety standards per the Tri-Service Food Code (TB MED 530, 531) standards are met and HACCP program is adhered to as it pertains to kitchen. • Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility. • Maintain progressive cooking techniques throughout the meal to ensure food served is fresh throughout meal period. • Responsible for the quality of food prepared. • Accurately determines subsistence requirements. • Accurately maintains all required records and reports required for Kitchen and Food Production. • Request, receive, and account for subsistence items completely and in correct quantities. • Prepares the production schedule with correct quantities and make necessary menu adjustments. • Administers, and maintains On The Job training and apprenticeship training programs. • Becomes manager on duty if necessary. • Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items. 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 • Assist Executive Chef with ration orders and kitchen requisitions. • Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked. All recipes must be strictly adhered to. • Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines. • Preparation of required meal items according to the daily menu and other required items. • Check and record menu item temperatures for required ranges using DA Form 7800. • Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service. • Replenish food items on serving lines required during service, greet and care for our customers while working on the serving lines. • Monitoring serving lines during meal periods. • Break down service areas after the meal period ends. • Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment. • All staff members are also responsible for other duties or tasks that are assigned by the Management team 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