Grill Cook

Description

Southern Foodservice Management, a national contract foodservice company, is looking to hire a Grill Cook for our Bureau of the Fiscal Service location in Parkersburg, WV.

• The schedule is Monday – Friday
• The shift schedule is 6:00 AM – 3:00 PM.
• The pay is $17.00 per hour.

Duties and Responsibilities

• Operating the Short-Order Grill Station during meal periods
• Assist in Kitchen with food preparation duties and cooking other items as assigned by Management
• Responsible for correct quantities and quality of menu items as assigned by Management.
• Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards
• Responsible for accurately maintaining food temperature logs for items prepared in the kitchen and preparing and maintaining foods at proper internal cooking and holding temperatures.
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct
• Must follow direction of Management in carrying out duties and procedures as assigned

During Preparation, Service and After the Meal

• Properly Set-Up and stock Grill Station for Service by prescribed timeline.
• Operate Short Order Grill Station during service times properly preparing and serving items on the grill menu.
• Cooking of required meal items according to the daily menu or other required menu items
• Check temperatures for required ranges, ensuring they are properly cooked to correct internal temperatures and maintained at proper temperatures during the meal service.

Cleaning Assignment

• Properly clean Grill Station and equipment after each meal period
• Other Daily Cleaning duties as assigned by Management

Other Duties

• Must participate in team utility cleaning duties (sweeping, mopping, washing dishes, taking out trash, putting up stock)
• 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: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent