Southern Foodservice Management, a national contract food service company, is now looking to hire a Lead Cook for our location at Kansas Army National Guard, KS.

• The pay is $22.00 per hour.
• Must be available to work a rotating schedule in a seven-day-per-week operation, including weekends and holidays as needed.

Job Summary

• Responsible for preparation of meals with correct quantities and quality on shift according to company standards
• 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 are met and HACCP program is adhered to as it pertains to kitchen
• Responsible for ensuring that company employee safety procedures and OSHA standards are being met throughout facility.
• Establishes operating and work procedures
• Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period.
• Responsible for quality of food prepared
• Determines subsistence requirements.
• Request, receive, and account for subsistence items.
• Prepares the production schedule and make necessary menu adjustments.
• Administers, and maintains OJT and apprenticeship training programs.
• Becomes manager on duty when needed

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 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 

• Assist Manager with ration orders and kitchen requisitions
• Preparation of food products should be according to the daily menu recipes, tasted for good quality / texture, not to be over salted, and properly cooked. 
• Maintain Production Schedules as required.
• 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 and set out products for no more than 30 minutes prior to 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 tables, floors, food service equipment
• 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.

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• 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

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