Top 5 Lead cook Jobs in Salina, Ks

Lead Cook
Southern Foodservice Management Inc —Salina, KS
- $22 an hour
- Weekends as needed
- Heavy lifting
- Mid-level
- Ability to lift 50 pounds
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Cook
Salina Public Schools —Salina, KS
- From $15.44 an hour
- Monday to Friday
- High school
- Public school
- Entry level

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Lead Cook

Southern Foodservice Management Inc -
Salina, KS

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Job Details

$22 an hour

Qualifications

Kitchen health and safety standards
Recipe adherence
Table cleanliness maintenance
Staff supervision
Maintaining an organized workspace
Quality assurance experience within food and beverage industry
Guest relations
Heavy lifting
Team supervision
Food service workstation cleanliness
Standard Operating Procedures (SOPs) implementation
Greeting customers
Shift management
Mid-level
Food service inventory management
HACCP
Production planning
Team training
Temperature monitoring
Kitchen staff training
Implementation of OSHA safety standards
Managing kitchen staff
Cleaning messes in dining areas
Task assignment
Production scheduling
Restaurant supply ordering
Professional development training
Time/Temperature control for safety (TCS)
Kitchen organization

Full Job Description

Description:

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.

Requirements:

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

#INDSJ

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