Foodservice Worker

Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Foodservice Worker for our FLETC Artesia location in Artesia New Mexico.

We are looking for individuals who are committed to providing the best possible dining experience with a positive and respectful work environment.

• The pay range $18.46 plus $5.50 per hour health and welfare.
• The shifts are either early morning, day or afternoon, evening, night or overnight.
• This is 7 days a week operation- 40 hours a week Sunday through Saturday.

Duties and Responsibilities

• Responsible for preparation work of menu items as assigned by Supervisor including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, etc.
• Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management.
• Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards.
• 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 Supervisor or QC in carrying out duties and procedures assigned.

During Preparation, Service and After the Meal

• Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line.
• Cooking of simple required meal items according to the daily menu or other required menu items.
• Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service.
• Ensuring that the station they’re assigned to is presentable for opening and that all items have the proper utensils and that their area is clean and stocked.

Cleaning Assignment

• Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
• Clear service lines and thoroughly clean service lines and areas after meal service.
• Perform other cleaning tasks assigned by Lead Cook, Shift Leader or Management.

Other Duties and Tasks

• 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.

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Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• 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