Prep​/Cook

Description

Southern Food service Management
, a national contract food service company, is looking to hire a Prep /Cook to work at The Harbert Center located in Birmingham, AL 35203
.

• The payrate is $16.00 per hour.

• Responsible for proper preparation of salads with correct quantities and quality on shift and according to The Harbert Center standards.
• Maintains personal order, structure and professionalism of work environment.
• Responsible for ensuring food safety standards per Servesafe, and HACCP program is adhered to as it pertains to the job.
• Responsible for following company employee safety procedures and standards and OSHA standards.
• Maintain progressive techniques throughout meal to ensure food served is fresh throughout meal period.
• Responsible for the quality of food and/or salads prepared.
• Accurately determines subsistence requirements.
• Accurately completes all required records and reports required for Kitchen and Food Production.
• Maintains on the job training.
• Assists in prepping and preparing hot food as necessary.
• Assists 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.

We have a philosophy for each and every one on our service team to give something extra. A Southern Food service Management employee:

• Exhibits a positive, friendly and respectful attitude towards, Supervisors, 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 professional work environment, focusing on guest satisfaction.

• Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, and properly cooked.
• Salads must be fresh and items properly rotated.
• Food must be prepared and ready at prescribed timelines.
• Preparation of required meal items according to the daily menu and other required items.
• Check and record menu item temperatures for required ranges.
• Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before 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 prep tables, floors, walls, service lines, and food service equipment.
• 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.

• 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