Job Description
Job Description
Job Description
Description:
Job Summary
- Responsible for proper preparation of meals with correct quantities and quality on shift and according to SFM standards.
- Kitchen Shift Leader - 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 per the Tri-Service Food Code (TB MED 530, 531) standards are met and HACCP program is adhered to as it pertains to kitchen.
- Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility.
- Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period.
- Responsible for the quality of food prepared.
- Accurately determines subsistence requirements.
- Accurately maintains all required AFMIS records and reports required for Kitchen and Food Production.
- Request, receive, and account for subsistence items completely and in correct quantities.
- Prepares the production schedule with correct quantities and make necessary menu adjustments.
- Administers, and maintains On The Job training and apprenticeship training programs.
- Becomes 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.
Duties and Responsibilities
- Assist Executive Chef with ration orders and kitchen requisitions.
- 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. All recipes must be strictly adhered to.
- Maintain Production Schedules as required. 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 using DA Form 7800.
- 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.
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.
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
Job Tags
Apprenticeship, Shift work,