Lead Cook- 1st and 2nd Shift
19 hours ago
West Point
Job DescriptionDescription: • Work schedule will include weekdays and weekends, • Pay includes a base rate of $32.18 an hour plus a Health and Welfare cash payment of $5.50 an hour paid for each hour up to 40 hours a week., • Combined this comes to $37.52 an hour for regularly scheduled hours. 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., • Responsible for daily food preparation, cooking, and service activities according to standardized recipes and production schedules., • Assign tasks to cooks and food service workers, ensuring proper workflow and timing to meet scheduled meal periods., • Oversee preparation of entrees, sides, soups, baked goods, and specialty items for large-scale cadet dining., • Monitor food temperatures during preparation, holding, and service to ensure compliance with HACCP requirements., • Maintain proper food handling, storage, and sanitation procedures in compliance with TB MED 530 and ServSafe standards., • Operate and maintain commercial kitchen equipment including ovens, grills, kettles, fryers, and steamers., • Ensure consistency, portion control, and presentation of all food items in accordance with established standards., • Monitor inventory levels and communicate shortages or equipment needs to the Kitchen Supervisor. Duties and Responsibilities • Maintain the highest standards of food safety, sanitation, and personal hygiene at all times., • Ensure all food is prepared and held at proper temperatures as outlined in HACCP and TB MED 530., • Maintains proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, TBMED-530 and HAACP, • Enforce safe work practices, proper use of equipment, and cleanliness of all food preparation areas., • Immediately report any food safety, quality, or maintenance issues to supervisory staff., • Enforces 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, • Provide direction and on-the-job training to kitchen staff, ensuring proper food preparation techniques and safety procedures are followed., • Assist in onboarding new employees and reinforcing company and Army dining policies., • Promote teamwork, communication, and efficiency among all kitchen personnel., • Act as the point of contact for kitchen staff in the absence of the Kitchen Supervisor or Chef., • Support menu changes, special meals, and cadet events as directed by management., • Participate in inventory counts, equipment checks, and cleaning assignments., • Maintain accurate logs and records, including temperature charts and production worksheets., • High school diploma or GED required; Culinary Arts certification or formal training preferred., • Minimum 3 years of experience in commercial, institutional, or military dining operations., • Previous experience in large-scale food production) strongly referred., • Demonstrated experience in supervising kitchen staff or leading a cooking team., • Strong knowledge of food safety and sanitation practices in compliance with ServSafe or HACCP principles., • Ability to stand and work on feet for extended periods., • Capable of lifting up to 50 pounds and performing physically demanding kitchen tasks., • ServSafe Food Protection Manager certification, • Must be able to pass a background check and meet U.S. Military Academy installation access requirements., • Must be available to work early mornings, weekends, holidays, and special events in support of cadet dining schedules., • Strong communication and teamwork skills, with the ability to follow direction and uphold professional standards at all times. #INDSJ 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