Commissary Cook 2 at Angel Stadium

Legends Global•Anaheim, CA

3d•$27•Onsite

About The Position

Under direction of the Executive Culinary Team, the Commissary Cook 2 is responsible for cold prep tasks, including chopping, portioning, labeling, and organizing ingredients. Supports station set-up and maintains food safety standards in a commissary environment.

Requirements

Minimum 1 year of culinary experience or equivalent training.
Basic knife skills and understanding of prep techniques.
Ability to follow directions and work collaboratively in a team environment.
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.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Perform cold prep tasks such as washing, chopping, slicing, and portioning ingredients.
Label, date, and store prepped items following FIFO and HACCP guidelines.
Assist with assembling components for recipes and production batches.
Support hot food cooks by completing prep tasks such as portioning, chopping, and organizing ingredients for hot menu items.
Maintain HACCP compliance and accurate temperature logs for all hot food items and cooling of hot food items.
Support station set-up and restocking during service periods.
Operate commercial popcorn machines to produce large quantities according to production schedules.
Safely deliver prepped or cooked food items from the commissary to designated concession stands while maintaining strict adherence to food safety and health guidelines.
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.