Deli Commissary Production-Herriman

Deli Commissary Production-Herriman Lee's MarketPlace - 3.6 Herriman, UT Job Details Full-time From $15.75 an hour 20 hours ago Qualifications Food and beverage product quality management Food production Pricing Maintaining an organized workspace Expiration dates monitoring Food processing Packing Labeling Merchandising Basic math Unloading Safety standards in production Cooking Process improvement Production inventory management Frying High school diploma or GED Manufacturing standard operating procedures Sanitation procedures Production planning Receiving shipments Computer skills Packaging (food) Guest services Clean workspace maintenance Cash handling Leadership Production records Communication skills Kitchen equipment maintenance Entry level Stock rotation Kitchen organization

Full Job Description Position Summary:

The Overnight Commissary Production Specialist supports high-volume overnight food production operations. This role will begin at the Herriman store for training and skill development, then transition to the West Valley commissary facility once operational. Team members in this position prepare large quantities of ready-to-go meals, follow food safety and quality standards, and work efficiently in a fast-paced overnight environment, producing up to 200+ meals daily.

Key Duties and Responsibilities:

Prepare, cook, portion, and package high-volume food items according to recipes, production plans, and quality standards. Produce large quantities of ready-to-eat meals efficiently and accurately during overnight hours. Follow standardized production processes to ensure consistency across all products. Assist with menu execution and production planning as needed. Maintain accurate food inventories and production records. Monitor, operate, and properly maintain kitchen and production equipment. Training & Development Participate in hands-on training and skill development. Work closely with leadership and team members to build production skills. Demonstrate reliability, adaptability, and readiness. Support centralized production operations serving multiple store locations. Maintain production efficiency, food safety, and quality standards in a high-output environment.

Product Handling:

Stock shelves and coolers according to store standards. Ensure product freshness by rotating stock and checking expiration dates. Assist in unloading deliveries and organizing stock rooms as needed. Package and label products using a computer program. Assists the department to maintain proper freshness, pricing, code dating, tare and merchandising of products in compliance with company policies and procedures.

Cleanliness and Safety:

Maintain a clean and organized work area. Follow all safety and sanitation procedures. Report any safety hazards or equipment issues to management. Adhere to all food safety and sanitation regulations. Contributes towards the cleaning responsibilities in the department as management sees fit.

Team Collaboration:

Work effectively with overnight production teams and leadership. Support a positive, respectful, and accountability-driven team culture. Participate in training sessions, meetings, and process improvements.

Qualifications:

Education and Experience:

High school diploma or equivalent (preferred). Previous experience in food service or guest service (preferred).

Competencies Friendly Self-Motivation Communication Time Management Adaptability Problem Solving Safety Teamwork Reliability Drive Skills and Abilities:

Ability to write, speak, hear, and understand the spoken word to respond promptly to pages, requests, team members, and guests. Ability to work in a fast-paced environment. Ability to use kitchen tools and equipment. Basic math skills for handling cash transactions. Ability to read and follow instructions. Good verbal communication skills. Ability to operate cooking machinery.

Availability:

12:00am-12:00pm: Flexible availability, including evenings, weekends, and holidays.

Physical Requirements:

Ability to stand, walk, twist, sit, and bend for extended periods and repetitively. Ability to lift and carry items weighing up to 50 pounds. Lifting may include floor to shoulder and overhead lifting repeatedly. Manual dexterity for handling small objects and operating equipment. Repetitive use of hands and arms to push, pull, carry, lift, reach, grip, and balance. Occasionally stoop, crouch, kneel, or crawl. Prolonged periods standing and walking. Must be able to access and navigate all areas of the facility. Occasional use and climbing of step stools or ladders are required.

Tools and Machinery:

Digital ordering platforms Extensive phone and intercom use Blades, slicers, and knives Fryers, ovens, grills, hot cases and cold cases Temperature controlled rooms Step stools/ladders Trash Compactor Bailer Wheelers Digital communication and training platforms