Lead Cook- 1st and 2nd Shift

• Work schedule will include weekdays and weekends
• Shift hours: 3:00am - 11:30am / 12pm - 8:30pm

Compensation

• 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. 
• Overtime, if scheduled, is paid at 1.5X the base rate only. So, over 40 hours worked is paid $53.77 per hour.

Southern Foodservice Management's Culture

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.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Job Summary

• 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.
• All staff members are also responsible for other duties or tasks that are assigned by Management, 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

Qualifications 

• 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