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Overnight Fletc Jobs (NOW HIRING)

Southern Foodservice Management, Inc

Cook I

Artesia, NM · On-site

$24.48/hr

... FLETC Artesia location in Artesia New Mexico. * The pay range $18.98 plus $5.50 per hour health and welfare. * The shifts are either early morning, day or afternoon, evening, night or overnight.

Southern Foodservice Management Inc

Cook I

Artesia, NM · On-site

$24.48/hr

... FLETC Artesia location in Artesia New Mexico. * The pay range $18.98 plus $5.50 per hour health and welfare. * The shifts are either early morning, day or afternoon, evening, night or overnight.

Southern Foodservice Management Inc

Cook II

Artesia, NM · On-site

$26.80/hr

... 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.

Southern Foodservice Management, Inc

Cook II

Artesia, NM · On-site

$21.30/hr

... 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.

Southern Foodservice Management Inc

Cook II

Artesia, NM · On-site

$26.80/hr

... 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.

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How much do overnight fletc jobs pay per hour?

As of Jun 4, 2026, the average hourly pay for overnight fletc in the United States is $17.05, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $18.51 per hour, depending on experience, location, and employer.
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Cook I

Southern Foodservice Management, Inc

Artesia, NM • On-site

$24.48/hr

Full-time

Posted 15 days ago

Job description

Southern Foodservice Management, a national contact food service company, is now looking to hire a qualified Cook for our FLETC Artesia location in Artesia New Mexico.
  • The pay range $18.98 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 sides and soups on the menu.
  • Taste soups for good quality / texture, not to be over salted, also have a manager taste test also.
  • Place all properly cooked soup and other items on serving line.
  • Check temperatures of menu items for required ranges and record on production sheet.
  • Utilize progressive cooking throughout the meal as directed by Cook I to ensure freshness and quality of food served.
  • Inform Cook when food items on serving line need to be replenished.
  • 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.
  • Responsible for maintaining kitchen to Sanitation standards established by FLETC and ServSafe Food Program.
  • Clean assigned equipment, kitchen, storage and serving areas such preparation tables, steam kettles, ovens, floors, steam tables, fryers etc.

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.

Southern Foodservice Management's Culture
We have a philosophy for everyone 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.

Qualifications
  • Must have good work ethic.
  • Serv-Safe Certified or willing to take course (company will pay for course).
  • 5 years' work experience (preferred).
  • Knife skills, cutting techniques and follow recipes for food preparation.
  • Willingness to be a team player.
  • Able to lift 50 pounds.
  • Organizational skills.
  • Able to work under pressure.
  • Follow quality control systems to protect food integrity.
  • Time management skills to ensure assigned menu items are ready at the required time.
  • Comply with health, safety & industry regulatory agencies.
  • Willingness to be trained for the Head Cook Position and cover it when needed.

Requirements
Physical Requirements
  • Strength: Lift up to 50lbs
  • Posture: Standing 60%, Walking 40%
  • 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

Salary Description
$24.48

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