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Cook II
Career Insights for Cook
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Scorecard
Based on New Mexico data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$33,198 / year median in New Mexico
+8% projected growth
Job Description
$21.30
Per Hour DOE (Depends on Experience)
Position range in Eastern Region $13.07 - $17.62 Per hour Cook II
SOUTHERN
FOODSERVICE MGMT
Occupation:
Cooks, Institution and Cafeteria
Location:
Artesia, NM - 88210
Job Type:
Regular, Full Time (30 Hours or More), Permanent Employment
Posted:
09/02/2026
Positions available: 1
Source:
New Mexico Jobs
Web Site:
New Mexico Jobs
Onsite /
Remote:
Work onsite all of the time
Updated:
09/04/2026
Expires:
11/05/2026
Job #: 961773
Job Requirements and Properties
Help for Job Requirements and Properties. Opens a new window. Work Onsite
Full Time Schedule
Full Time Job Type
Regular Duration
Permanent Employment Public Transit
Available Benefits
Job Description
Help for Job Description. Opens a new window.
Veterans Preference:
The Jobs for Veterans Act mandates priority of service to veterans seeking employment and training opportunities. To ensure compliance with this law, this job posting will be available only to veterans for the first 24 hours. After this period, the job will be released to all job seekers. Description Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook II for our FLETC Artesia location in Artesia New Mexico. The pay range $21.30 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. 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 salted
Place all properly cooked menu items on serving line and garnish
Check temperatures of menu items for required ranges and record on DA Form 7800
Utilize 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 service
Assist 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 I
Responsible 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 HAACP
Responsible 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 Conduct
Follow the direction of the Cook I in carrying out the duties and procedures as assigned
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. #
INDSJ 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:
Occasional
Reaching:
Frequent
Handling:
Frequent
Talking/Hearing:
Frequent
Seeing:
Frequent
Temperature Variation:
Frequent