Southern Foodservice Management, a national contract food service company, is looking to hire a Grill Cook for our Schaeffler location in Danbury, CT.

• The pay rate is $20.00 per hour.
• The schedule is Monday – Friday with occasional Saturdays.
• The shift hours are 6:00am – 2:00pm.
• Two years of experience as a Lead Cook or in a similar supervisory kitchen role is preferred. 

 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 every one 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.  o 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 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. 

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  

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