Commissary Kitchen Production Assistant

Ithaca College•Ithaca, NY

1d•Onsite

About The Position

The Commissary Kitchen Production Assistant supports the daily preparation and production of food for Ithaca College Dining operations. The position prepares, portions, packages, labels, stores, and stages food products in accordance with established recipes, production schedules, quality standards, and food safety requirements. Working primarily during overnight hours, the position helps ensure fresh, safe, consistent, and properly prepared food is ready for campus dining locations each day.

Requirements

High school diploma or equivalent preferred.
Ability to follow standardized recipes, written instructions, production specifications, and food safety procedures.
Ability to accurately measure, portion, package, label, and organize food products.
Ability to follow production schedules, prioritize assigned work, and complete food preparation and production requirements within established timeframes.
Ability to work independently with limited direct supervision.
Ability to consistently follow requirements for food quality, portioning, labeling, sanitation, and food safety.
Ability to communicate production, quality, equipment, and food safety concerns to supervisors and coworkers.

Nice To Haves

Previous experience in a college/university, healthcare, catering, commissary, institutional, or high-volume food service operation.
Food safety certification or willingness to obtain certification.
Experience with large-scale food preparation and batch production.
Experience with food labeling, allergen controls, temperature monitoring, and HACCP-based procedures.
Experience working overnight or early-morning shifts.

Responsibilities

Prepare and produce food according to standardized recipes, production schedules, and established procedures, including washing, cutting, mixing, cooking, cooling, assembling, and large-batch preparation for multiple campus dining locations.
Follow production schedules and prioritize assigned work to ensure food products are completed accurately and on time while meeting established standards for quality, appearance, texture, and portion size.
Portion, package, label, store, and stage prepared food according to established recipes, serving sizes, production specifications, and distribution needs.
Ensure products are properly sealed, organized, protected from contamination, and labeled with required product, date, and allergen information.
Safely and appropriately operate standard commercial kitchen equipment used in food preparation and production.
Monitor production quantities and communicate shortages, excess production, quality concerns, equipment issues, and other operational needs to the appropriate supervisor.
Follow applicable food safety requirements, College policies, and departmental procedures throughout food preparation, production, storage, and distribution.
Maintain and record required food temperatures and food safety information and follow established procedures to prevent cross-contamination and allergen exposure.
Maintain clean and sanitary workstations, equipment, utensils, storage areas, and production spaces, including cleaning and sanitizing throughout and at the conclusion of the shift.
Follow established food storage, personal hygiene, handwashing, glove use, employee health, and FIFO practices.
Identify and report damaged, spoiled, expired, improperly stored, or potentially unsafe food products.
Work independently and efficiently during overnight hours while maintaining appropriate communication with supervisors and other members of the dining operation.
Complete assigned production, cleaning, stocking, and staging responsibilities to ensure food products and production areas are ready for morning dining operations.
Secure food products, equipment, and work areas according to departmental procedures at the completion of overnight operations.
Communicate production issues, equipment concerns, food safety issues, and other operational needs to the appropriate supervisor.