Production Cook

Won't Stop Operations — Café Patachou, Petite Chou, Napolese•Indianapolis, IN

4d•Onsite

About The Position

The Production Cook executes large-batch, standardized recipes in a central kitchen, delivering consistent quality, yield, and packaging accuracy for distribution to restaurants. The role involves scaling recipes, monitoring critical control points such as temperatures and cook times, portioning and labeling products to specification, and maintaining a clean, organized, and safe production line. The cook works collaboratively with the Production Lead and Production Kitchen Manager to meet daily production plans and uphold food safety and sanitation standards. This position has no direct supervisory responsibilities. It is performed primarily in a production kitchen setting with public contact and frequent interruptions. Reasonable accommodations are available for qualified individuals with disabilities.

Requirements

Ability to read and accurately execute standardized recipes, with strong attention to detail and consistency.
Basic knife skills and proficiency with scales, thermometers, and batching equipment.
Commitment to food safety, sanitation, and documentation, including temperature logs, labels, and checklists.
Demonstrated proficiency with commercial hot and cold production equipment, such as commercial gas ranges, convection ovens, large-batch mixers and blenders, and reach-in coolers.
Ability to work in a fast-paced environment with multiple priorities.
Team-oriented, with strong interpersonal and communication skills.
High integrity, reliability, and openness to feedback.
Ability to read, write, and speak fluently in the primary language of the property location.
Ability to apply common sense, define problems, collect data, notify management when necessary, and reprioritize tasks on short notice.
Ability to perform simple calculations for scaling, yields, and portioning.
Ability to maintain the confidentiality of job-related information unless otherwise directed by the CEO or CHRO.
Physical ability to stand or sit for prolonged periods; frequently stoop, bend, kneel, crouch, reach, twist, lift, carry, push, and pull light to heavy weights; operate equipment involving repetitive hand movement and fine coordination; and verbally communicate.

Nice To Haves

At least 1 year of experience in a high-volume prep, commissary, or restaurant kitchen is preferred.

Responsibilities

Execute assigned daily production lists; scale recipes, batch and finish products to specification, and meet yield targets.
Weigh and measure ingredients accurately, verify cook times and temperatures, and complete required temperature and sanitation logs.
Portion, label, date, and package finished products; rotate stock using FIFO and maintain cold-chain integrity.
Maintain a clean and organized station, clean as you go, and complete opening and closing side work and daily checklists.
Assist with receiving and checking in deliveries, store items properly, and report quantity or quality variances.
Safely operate and care for kitchen equipment, including kettles, tilt skillets, mixers, and slicers; promptly report maintenance or safety issues.
Minimize waste through careful preparation and adherence to portion specifications; promptly communicate shortages or overages.
Follow company policies and regulatory standards for food safety, sanitation, labeling, attendance, and cleanliness.
Perform other kitchen-related duties as assigned.
Work collaboratively under the direction of the Production Lead and Production Kitchen Manager.