Southern Foodservice Management Inc
Job Description
Southern Foodservice 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.
Job Summary
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.
Southern Foodservice Management’s Culture
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.
Duties and Responsibilities
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.
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
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Prep /Cook
to work at
The Harbert Center
located in
Birmingham, AL 35203 .
The payrate is
$16.00
per hour.
Job Summary
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.
Southern Foodservice Management’s Culture
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.
Duties and Responsibilities
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.
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
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