Commissary Kitchen Staff
About The Position
The Commissary Kitchen Staff member is responsible for the preparation and production of food for a high-volume restaurant operation. This role supports the commissary kitchen by executing daily production tasks while strictly adhering to company recipes, food safety standards, and quality expectations. The ideal candidate is detail-oriented, reliable, and able to work efficiently in a fast-paced environment while maintaining consistency across large production batches. By following standardized recipes and preparation procedures, Commissary Kitchen Staff ensure that all food leaving the commissary meets company standards for quality, taste, and presentation while supporting the overall efficiency of restaurant operations.
Requirements
- High school diploma or equivalent. Relevant experience in food production or high volume catering or restaurant operations preferred.
- Ability to follow standard recipes, implement new recipes and processes, and continuously monitor food quality in a high-volume setting.
- Comprehensive knowledge of food preparation, and quality standards in a high-volume environment.
- Ability to follow production schedules, prioritize and manage multiple tasks, and consistently meet deadlines with an emphasis on attention to detail and overall quality.
- Commitment to upholding company standards.
- Strong focus on ensuring the highest quality product and service for guests and clients.
- Understanding of local, state, and federal health and safety regulations, including food handling and storage requirements.
Responsibilities
- Prepare food items in accordance with company-approved recipes, production guides, and portion standards to ensure consistency across all restaurant locations.
- Assist with daily food production tasks including measuring, cutting, seasoning, mixing, cooking, cooling, and packaging food items for distribution.
- Maintain strict adherence to all food safety, sanitation, and cleanliness standards, including proper food handling, labeling, dating, and storage procedures.
- Ensure all products are prepared accurately and consistently according to company recipes at all times.
- Maintain a clean, organized, and sanitary workstation throughout each shift, including prep areas, storage areas, walk-in coolers, and production equipment.
- Assist with receiving, organizing, and properly storing food deliveries according to company food safety standards.
- Follow commissary production schedules and direction from management to ensure timely completion of daily production goals.
- Assist with portioning, packaging, labeling, and preparing products for internal distribution and delivery to restaurant locations.
- Monitor product quality throughout the preparation process and immediately notify management of any quality, safety, or product concerns.
- Operate kitchen equipment safely and report any equipment maintenance or repair needs to management.
- Support inventory control by following proper storage procedures, minimizing waste, and assisting with stock counts as directed.
- Work collaboratively with commissary kitchen staff, smoker teams, and management to maintain efficient production flow.
- Maintain compliance with all company policies, as well as federal, state, and local health and safety regulations.
- Maintain a professional, positive attitude and contribute to a team environment that prioritizes food quality, safety, and operational excellence.
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What This Job Offers
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
11-50 employees
