The Commissary Prep Cook is responsible for preparing, portioning, cooking, packaging, labeling, and storing food products according to established recipes, production schedules, and food safety standards. This position supports multiple restaurant locations and plays an important role in maintaining consistency, quality, accuracy, and efficiency throughout the operation. The ideal candidate is organized, reliable, able to follow recipes precisely, and comfortable working in a high-volume production kitchen. Key Responsibilities Prepare ingredients and menu components according to standardized recipes and production sheets. Follow all recipes, measurements, yields, portion sizes, and preparation procedures exactly as written. Wash, peel, chop, slice, dice, mix, blend, cook, portion, and package ingredients as required. Accurately weigh and measure ingredients using kitchen scales and other measuring equipment. Complete assigned daily production within established timelines. Check product quality, freshness, taste, texture, and appearance throughout the preparation process. Properly cool, package, label, date, and store finished products. Follow FIFO procedures and proper product rotation at all times. Maintain accurate production, temperature, cooling, packaging, and other required food-safety logs. Follow all HACCP procedures and company food-safety standards. Maintain proper cooking, cooling, holding, refrigeration, and freezer temperatures. Prevent cross-contamination and follow proper allergen-handling procedures. Keep prep tables, equipment, utensils, shelving, walk-ins, freezers, and work areas clean and organized. Clean and sanitize equipment and workstations throughout the shift and at closing. Properly use and care for knives, food processors, immersion blenders, mixers, ovens, scales, and other commissary equipment. Notify a supervisor immediately of equipment problems, food-quality concerns, shortages, damaged products, or food-safety issues. Assist with receiving, organizing, storing, and rotating deliveries when needed. Assist with organizing and preparing products for delivery to restaurant locations. Verify that products are properly packaged, labeled, and accounted for before they leave the commissary. Minimize waste and properly report any damaged, spoiled, overproduced, or incorrectly prepared products. Follow direction from the Commissary Chef, Kitchen Manager, Prep Supervisor, or other members of management. Assist other team members as needed to ensure daily production is completed accurately and on time. Qualifications Previous prep cook, production kitchen, restaurant, bakery, catering, or commissary experience preferred. Basic knife skills and knowledge of commercial kitchen equipment. Ability to accurately follow recipes and written instructions. Ability to understand weights, measurements, portions, and basic kitchen conversions. Strong attention to detail and organization. Ability to work independently while also functioning as part of a team. Dependable attendance and punctuality. Ability to work efficiently in a fast-paced production environment. Food Handler Certification or ability to obtain one as required. Physical Requirements Ability to stand and work on your feet for extended periods. Ability to lift, carry, push, or pull up to 50 pounds. Ability to frequently bend, reach, lift, and perform repetitive kitchen tasks. Ability to work around hot equipment and in refrigerated and freezer environments. Performance Expectations A successful Commissary Prep Cook is expected to consistently demonstrate:

Accuracy:

Recipes, weights, yields, portions, and labels are correct.

Quality:

Products consistently meet company standards.

Food Safety:

Proper sanitation, temperature control, storage, and handling procedures are followed at all times.

Productivity:

Assigned production is completed accurately and within the expected timeframe.

Organization:

Workstations, equipment, storage areas, and products remain clean and organized.

Accountability:

Problems, shortages, mistakes, and quality concerns are communicated immediately.

Teamwork:

Works respectfully and cooperatively with the entire commissary team.

Consistency:

Products sent to every location should be prepared to the same standard every time. Schedule Monday through Friday This position follows a weekday commissary production schedule. Weekend availability is generally not required unless specifically requested due to operational needs, holidays, special events, or business demands. Core Standard The commissary is responsible for providing restaurant locations with safe, consistent, high-quality products. Prep Cooks are expected to treat every batch as a finished product being delivered directly to our restaurants and ultimately served to our guests.

Pay:

$16.00 - $18.00 per hour Expected hours: 40.0 per week

Benefits:

Employee discount Health insurance Paid training

Work Location:

In person