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Southern Foodservice Management

Food Service Worker - 2nd Shift

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Southern Foodservice Management, a national contract foodservice company, is looking to hire a Food Service Worker for our PACCAR location in Columbus, MS.

  • The schedule is Monday – Friday with occasional Saturdays.
  • The shift schedule is 2:00 PM – 8:30 PM.
  • The pay is $12.00 - $14.00 per hour.
  • Minimum of 2 years of cooking experience required.

Duties and Responsibilities

  • Assist with the preparation of menu items as assigned by the Manager or Supervisor including various grab and go items and pizzas
  • Assist in the Café as needed, with tasks to include serving, prep and stocking
  • Assist customers with ringing up and paying for food items
  • Responsible for efficiently and proficiently serving customers on the serving lines during meal service times
  • 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
  • Maintain general cleanliness of facility according to Southern Foodservice sanitation standards
  • Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct

Cleaning Assignment

  • Must maintain cleanliness and appearance of areas during catering events and/or meal periods, to include wiping up spills and maintaining a clean and neat appearance.
  • Clear service lines and thoroughly clean service areas after each event and/or meal service.
  • Complete Daily and Weekly Cleaning Checklist.
  • Maintain utility area as needed

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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