Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our Syneos Health location in Morrisville, NC. • The pay is $20.00 - $25.00 per hour. • The Shift is 6:30 AM to 2:30 PM. • The schedule is Monday - Friday. • Three years of cooking experience preferred. Job Summary • Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by the Chef or Management according to the daily menu’s recipes. • 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 the Chef 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. • 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 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. Duties and Responsibilities • Responsible for proper preparation and cooking of specific menu items assigned by the Chef • 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 Chef 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 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