Cook II

Job Description

Job Description

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 :

Duties and Responsibilities

Requirements :

Physical Requirements