Southern Foodservice Management, a national contract food service company, is looking to hire an Administrative Clerk for our Fort Campbell location in Kentucky.
Job Summary
Answers and transfers phone calls, screening when necessary.Welcomes and directs visitors and clients.Maintains filing systems as assigned.Retrieves information as requested from records, email, minutes, and other related documents; prepares written summaries of data when needed.Responds to and resolves administrative inquiries and questions.Coordinates and schedules travel, meetings, and appointments for managers or supervisors.Prepares agendas and schedules for meetings.Records and distributes minutes or other records for meetings.Maintains office supplies and coordinates maintenance of office equipment.Maintains a system for recording expenses and the use of petty cash.Performs other related duties as assigned.Resolving payroll discrepancies and answering any employee payroll queriesChecking timesheets for accuracyCoordinate orientation and training sessions for new employeesInterviewing potential applicants regarding their skills, experienceResponsibilities and Duties
Excellent verbal and written communication skills.Excellent interpersonal and customer service skills.Proficient in Microsoft Office Suite or related software.Excellent organizational skills and attention to detail.Basic understanding of clerical procedures and systems such as recordkeeping and filing.Ability to work independently.Education and Experience
Associates or Bachelor’s degree in related field preferred.Three to five years of experience in an administrative role.Physical Requirements
Strength: Lift up to 20lbsPosture: Sitting 80%, Standing 10%, Walking 10%Movement of objects: OccasionalLifting, Carrying, Pushing, Pulling: OccasionalClimbing or Balancing: OccasionalStooping: OccasionalReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: OccasionalTyping: FrequentReading: Frequent Read LessSouthern Foodservice Management, a national contract food service company, is looking to hire a Ration Clerk for our Fort Campbell location in Kentucky.
Job Summary
Receive Rations from Prime Vendors (Prime, Produce, Milk, Bread, etc.)Inspect all products for Quality and QuantityMaintain Inventory Control at all stages of the Ration Clerk chain of custody (Receiving, Storage, Distribution and Restock) through proper handling methods and accurate record keeping.Responsible for ensuring HACCP and other Food Safety Standard Program compliance in receiving and ration areasIssuing correct rations to cooks based on Kitchen Requisition Reports From AFMISStoring leftover Food rations according to Proper Storage and Food Safety MethodsConduct physical Inventories at Periodic intervals, i.e. daily, weekly, monthly, semi-annually.Ensure security of inventory by proper locking procedures and key control.Ensure all items in storage are properly labeled and stored according to Food Code and HACCP standards.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
Do daily physical inventory of all high dollar itemsSweep and mop refrigerators and freezer every day.Cull vegetables and onions.Rotate perishables and nonperishable food items daily. Use first-in/first-out method except for bread.Ensure temperature charts are updated, if temperature is out of range call emergency work order ASAP.Ensure that back dock is clean and free of debris and safety chain is in place. Pull meat items for next days’ menu 72 hours prior to projected meal. Label each item pulled with a tag stating pounds pulled, meal to be used for, date and time to be used by and type of meat.On ration days ensure the truck is unloaded and subsistence is placed in proper storage area in a quick and timely manner. Ensure that all subsistence is labeled with date receive into the dining facility.Ensure you rotate the new stock to the back and bring the old stock forward.Keep the meat thaw box clean and neatly organized daily. Replace bloody pans with fresh, dry and clean ones.At all costs, make every effort to cut down on potentially hazardous food waste.Ensure that no subsistence leaves the dining facility without prior approval of the Dining Facility Manager.Ensure that all refrigerators and freezers always remain locked and that no one except the ration person enters unless approved by the Dining Facility Manager or ration room NCOIC.Requirements:Physical Requirements
Strength: Lift up to 50lbsPosture: Standing and Walking 90%, Sitting 20%Movement of objects: FrequentHeavy lifting, Heavy Carrying, Pushing, PullingClimbing or Balancing: OccasionalStooping: OccasionalReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: Frequent Read LessSouthern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook II for our Fort Campbell location in Kentucky.
Job Summary
Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by Cook I or Management according to the daily menu’s recipes strictly adhering to recipe cards.Taste products for good quality / texture, not to be over saltedPlace all properly cooked menu items on serving line and garnishCheck temperatures of menu items for required ranges and record on DA Form 7800Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.Replenish food items in the steam tables or cold bars as required during serviceAssist on Food serving lines during meal service times.Greet and care for our customers while working on the serving lines.Break down service areas after the meal period ends.Responsible for maintaining kitchen to Sanitation standards established by Company and Army Food Program.Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, etc.Southern Foodservice Management’s Culture
We have a philosophy for 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
Responsible for proper preparation and cooking of specific menu items assigned by Cook IResponsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules.Must maintain proper food safety and sanitation procedures in accordance with the Tri-Service Food Code, DA Pam 30-22 and HAACPResponsible for following 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 ConductFollow the direction of the Cook I in carrying out the duties and procedures as assignedAll 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 40lbsPosture: Standing 80%, Walking 20%Movement of objects: FrequentHeavy Lifting, Heavy Carrying, Pushing, PullingClimbing or Balancing: OccasionalStooping: OccasionalReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: Frequent Read LessSouthern Foodservice Management, a national contract food service company, is looking to hire a Cook I for our Fort Campbell location in Kentucky.
Job Summary
Responsible for proper preparation of meals with correct quantities and quality on shift and according to Army standardsKitchen Shift Leader - Supervises kitchen staff and assigns duties and menu preparation items to eachMaintains order, structure and professionalism of work environmentResponsible 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 kitchenResponsible 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 preparedAccurately 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 necessaryEnsures 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
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, 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
Assist Manager with ration orders and kitchen requisitionsPreparation 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. Army 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 itemsCheck 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 equipmentAll 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.Physical Requirements
Strength: Lift up to 40lbsPosture: Standing 80%, Walking 20%Movement of objects: FrequentHeavy lifting, Heavy Carrying, Pushing, PullingClimbing or Balancing: OccasionalStooping: OccasionalReaching: FrequentHandling: FrequentTalking/Hearing: FrequentSeeing: FrequentTemperature Variation: Frequent Read Less