Production Cook

Continental Services•Auburn Hills, MI

1d•$19•Onsite

About The Position

The Production Cook plays a key role in supporting all culinary operations for a vibrant pickleball facility that includes a grab-and-go market, an order-and-pickup restaurant, and event catering. This position is responsible for preparing high-quality ingredients, executing batch cooking, and ensuring consistent production for all menus and service needs. The ideal candidate is reliable, organized, and skilled—someone who brings strong knife skills, excellent time management, and a commitment to teamwork. The Production Cook will work closely with the Sous Chef, Executive Chef, and the rest of the culinary team to maintain smooth operations, exceptional food quality, and a positive kitchen environment.

Requirements

Minimum 1 year of experience as a production cook, prep cook, or similar role in a professional kitchen.
Strong knife skills and proven ability to work efficiently in a fast-paced environment.
Solid time management and the ability to follow instructions accurately.
ServeSafe Certified, or willingness to obtain certification within 60 days of employment.
Ability to work flexible hours, including nights, weekends, and event days.

Nice To Haves

Experience in country clubs, resorts, or multi-outlet operations.
Familiarity with batch cooking, catering prep, and high-volume production.
Basic understanding of food costing, kitchen organization, and food safety practices.

Responsibilities

Perform daily prep and production tasks, including chopping, slicing, marinating, roasting, grilling, batch cooking, and portioning according to standardized recipes.
Maintain excellent knife skills and follow proper cutting techniques for accuracy, efficiency, and safety.
Support menu production for multiple outlets, including grab-and-go items, restaurant dishes, and event catering.
Prepare ingredients in the proper quantities and with consistent quality to meet daily volume needs.
Assist with cooking tasks during service periods as required.
Follow production lists, prep sheets, and verbal directions from the Sous Chef and Executive Chef.
Maintain clean, organized workstations throughout the shift.
Ensure proper labeling, storage, and rotation of ingredients following FIFO standards.
Assist with receiving and storing deliveries when needed.
Uphold safety, sanitation, and hygiene procedures in compliance with ServeSafe guidelines.
Work collaboratively with kitchen staff to ensure production goals are met efficiently and accurately.
Communicate any shortages, quality concerns, or operational issues promptly to supervisors.
Contribute positively to a respectful, supportive kitchen culture.
Assist other team members as needed during peak periods.
Execute recipes and production techniques with precision to maintain consistent food quality.
Monitor food during preparation to prevent overcooking, under-seasoning, or improper handling.
Follow portion control standards to help manage cost and reduce waste.