Production FT

TONYS MEATS INC•Centennial, CO
•$16 - $18•Onsite

About The Position

The Production position is in the Commissary Kitchen and is responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other items for catering customers. The role includes preparing food for case display and packaging and labeling food for storage. The employee is expected to maintain safe and sanitary food-handling practices, follow company principles and policies, and comply with applicable regulatory requirements. The position reports to the Production Manager.

Requirements

  • Strong interpersonal and verbal communication skills.
  • Ability to multitask and use organizational skills.
  • Ability to work a flexible schedule, including holidays and weekends.

Responsibilities

  • Inspect food preparation and serving areas to ensure safe, sanitary food-handling practices.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Observe and test foods to determine whether they have been cooked sufficiently, including by tasting, smelling, or using a thermometer.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment using kitchen utensils and equipment.
  • Portion, arrange, and garnish food, and prepare it for case display.
  • Regulate temperatures of ovens, broilers, grills, and roasters.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Wash, peel, cut, and seed fruits and vegetables for consumption.
  • Package and label food for storage.
  • Complete special projects and other duties as assigned.
  • Uphold the company’s seven guiding principles and support the General Manager’s goals and vision.
  • Present a professional personal image and comply with the company uniform policy.
  • Maintain a safe, clean, and well-organized working and shopping environment.
  • Comply with applicable regulations, including HACCP, OSHA, Department of Labor, Weights and Measures, and local food and sanitation laws.
  • Maintain timely and consistent attendance.
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