Cook III SAFB FS

WSC (Work Services Corporation) is a reputable organization known for providing comprehensive food services with a strong commitment to quality, safety, and operational excellence. As an established leader in the food production industry, WSC prides itself on maintaining high standards through rigorous training, certification, and adherence to food safety protocols. The company specializes in meal production and food service operations, often serving diverse environments and ensuring that every meal meets strict guidelines for nutritional value, taste, and sanitation.

The Cook III position at WSC is a pivotal role that supports the Executive Chef and Cook IV in executing meal production responsibilities. This role requires an individual who can operate independently, demonstrate a thorough understanding of operational and safety procedures, and maintain cleanliness in the work area. The hourly wage for the position is $18.35, highlighting its competitive compensation in the culinary field. The Cook III is responsible for ensuring food preparation aligns with the Performance Work Statement and obeying Cook III Training and Certification requirements, making it an excellent opportunity for culinary professionals looking to advance their skills and career within a structured, supportive environment.

As a Cook III, you will take charge of food production by developing effective work plans that meet production needs and executing meal preparation duties assigned by the Executive Chef and Cook IV. This role demands proficiency in documentation, including managing requisition forms, production logs, menus, and recipe cards. Knife safety and sanitation standards are integral to the job, ensuring that food safety regulations and compliance are always met. You will manage various kitchen areas such as line service, salad preparation, and overall kitchen equipment used in meal production.

Your responsibilities also include maintaining food temperatures during preparation and service, conducting line-serving duties, and ensuring cleanliness and organization of the food service line and surrounding areas. The position requires a strong emphasis on maintaining professional conduct in accordance with WSC policies and the capability to perform additional duties as directed by management. The work environment involves exposure to varying temperatures, loud noises, wet conditions, and public interactions, necessitating physical stamina and awareness of safety protocols.

The Cook III role demands physical abilities such as standing, walking, lifting weights up to 60 pounds occasionally, and using repetitive motions. It requires attention to detail, teamwork, active listening, time management, and an independent work ethic. The position typically entails working 20 to 40 hours per week with variable schedules including nights, weekends, and holidays, catering to the dynamic nature of food service operations. Overall, this role at WSC offers a challenging yet rewarding career path for culinary professionals dedicated to excellence in meal preparation and kitchen operations.