Commissary Cook 1 at Angel Stadium

ASM Global • Anaheim, CA

4d • Onsite

About The Position

Under direction of the Executive Culinary Team, the Commissary Cook 1 is responsible for hot food preparation and operation of hot food equipment in a commissary setting. Focuses on accurate execution of prepped items, batch cooking, and maintaining food safety standards.

Requirements

• Minimum 2-3 years of culinary experience in high-volume operations.
• Proficiency in hot food preparation and equipment operation.
• Ability to manage multiple tasks under pressure.
• Knowledge of HACCP and sanitation standards.
• Must be at least 18 years old
• Must be able to obtain CA Food Handlers Certification
• Ability to work all Venue events including extended hours, nights, weekends, and holidays.
• Ability to work in hot, cold, and fast-paced environments
• Ability to lift items weighing up to 50 lbs.

Responsibilities

• Prepare hot food items using prepped ingredients according to standardized recipes.
• Operate hot food equipment such as ovens, steam kettles, and tilt skillets safely and efficiently.
• Assist with batch cooking and portioning for large-scale production.
• Label, date, and store prepped items following FIFO and HACCP guidelines.
• Maintain HACCP compliance and accurate temperature logs for all hot food items and cooling of hot food items.
• Guide junior staff in hot prep tasks and station readiness.
• Safely deliver prepped or cooked food items from the commissary to designated concession stands while maintaining strict adherence to food safety and health guidelines.
• Operate commercial popcorn machines to produce large quantities according to production schedules.
• Ensure all items are properly covered, labeled, and held at required temperatures during transport.
• Follow HACCP protocols and company standards for handling and transferring food products.
• Maintain cleanliness during and after shift, including thorough cleaning of equipment and work areas.
• Dispose of waste properly and adhere to recycling and sustainability guidelines.
• Carry out additional tasks and responsibilities as assigned by management, based on operational priorities and business needs.
• Adhere to PPE requirements and knife/equipment safety protocols.
• Maintain sanitation standards and proper food handling practices.
• Promptly report hazards, injuries, and unsafe conditions.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed