Commissary Kitchen Production Associate Schedule:

Monday-Friday, 11:00 AM-7:30 PM |

Location:

Concord, NH |

Pay:

$22.00/hour

Job Summary:

Georgie's Kitchen is hiring Commissary Kitchen Production Associates for our Concord, NH commissary — the operation behind our chef-crafted, chilled grab-and-go meal program. This is skilled production kitchen work, not restaurant service and not fast food. You'll spend your shift executing daily production plans to exact specifications: precision vegetable prep, weighing ingredients to gram-level accuracy, cold mix preparation, and meal assembly and packaging with strict SOP adherence. We're looking for people who take pride in showing up. The role demands consistent, on-time attendance, focus for a full 8-hour shift, and the discipline to hit accuracy standards on every meal, every day. Our team is small — every shift depends on every person being there and doing their job well. You'll thrive here if you: Have commercial kitchen, commissary, catering, or high-volume food production experience Take pride in clean knife work and precision prep Prefer structured, standardized work over the chaos of restaurant service Show up on time, every shift, ready to work Want steady Monday-Friday hours with no nights, no weekends, and full benefits You won't thrive here if you: Are looking for restaurant line cooking or creative kitchen work Need to learn kitchen skills on the job Want variable hours or side-gig flexibility

Responsibilities:

Ingredient Preparation Prepare vegetables and/or other ingredients fresh daily — peeling, slicing, dicing, grating, etc. — to the exact weights shown on the production plan Weigh out ingredients for cold mixes following the production plan for the chef team to cook, using the correct scale size in line with training Prepare cold mix items to create salad dressings, garnishes, and tumbles, strictly following the production plan and keycard instructions Prepare subcomponents for assembly including vegetable preparation, cold mixing, potting, and bagging Meal Assembly & Packaging Assemble, seal, sleeve, and label all meals with the correct product label and use-by date in line with the packing specifications Pick customer orders into boxes, ensuring pick accuracy following the pick IT solution provided Load collated orders into raclettes and then dispensers in line with specifications Food Safety & Quality Raise quality concerns and conduct visual and taste quality checks on all items as required, assessing freshness of items such as milk, cream, cheese, and vegetables, raising any concerns to kitchen management Follow FIFO when using ingredients, and when opening a new ingredient, label it in line with the labeling procedure Operational Support Perform other duties as assigned to support the business needs (e.g., prep, cleaning, etc.) Competencies Fluent in verbal and written English Basic computer skills Basic mathematical skills Physical dexterity when working with hands Ability to work at speed while maintaining standards Ability to work independently and as a good team player Personal attributes: calm, rational, patient, and resilient while treating others with respect and kindness Qualifications / Experience Minimum 2 years of hands-on experience in a commercial kitchen, commissary, catering operation, food manufacturing facility, or high-volume production environment Proven ability to follow documented production processes, standardized recipes, and packing specifications consistently and precisely Strong attention to detail with the ability to maintain quality standards under time pressure during peak production periods Demonstrated reliability and consistent on-time attendance — the ability to be counted on for every scheduled shift Comfort working in a structured, recipe-driven environment where precision and consistency are the primary measure of success Preferred, but not required: ServSafe Food Handler Certification Experience under a documented HACCP plan or in a facility with formal food safety compliance requirements Prior commissary, meal kit, or ready-to-eat meal production experience Minimum Education | Preferred Degree or Type High School Diploma or equivalent required | Additional certifications in food safety, culinary arts, or food service preferred Working Conditions This position requires continuous standing and movement throughout shifts of 8+ hours in a fast-paced commercial kitchen environment.

The role involves:

Frequent exposure to a chilled refrigerated environment Regular handling of heavy equipment; safe work practices must be observed at all times Repetitive tasks including pushing, lifting, and hand-intensive work performed throughout each shift Periodic lifting of up to 50 pounds for receiving deliveries and moving stock High-noise, high-pressure environment during peak production periods, requiring sustained concentration and composure On-site presence at the Concord, NH commissary kitchen, Monday through Friday AVF is an Equal Opportunity Employer. AVF does not discriminate based on race, color, religion, sex, national origin, disability, or any other protected class.

Disclaimer:

 This job description does not constitute a "contract" between the employee and the employer. The job description duties may change at the discretion of the employer and/or the employer may request the employee to perform duties that are not listed on the job description.

Pay:

$22.00 per hour Expected hours: 40.0 per week

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance Application Question(s): Do you have at least 2 years of hands-on experience in a commercial kitchen, commissary, catering operation, food manufacturing facility, or high-volume production environment? (Y/N — required, disqualifier) Are you comfortable working in a structured environment where you follow documented recipes and packing specifications exactly, without adjusting based on personal preference or feel? (Y/N — required, disqualifier) This role requires strict attendance — every shift you're scheduled for, on time. Missed and late shifts directly impact production. Can you commit to consistent, reliable, on-time attendance? (Y/N — required, disqualifier) Are you available Monday through Friday during the full posted shift hours, with no scheduling conflicts? (Y/N — required, disqualifier) Are you comfortable using a chef's knife and digital kitchen scales daily to prepare ingredients precisely? (Y/N — required, disqualifier) Can you stand and move continuously for 8+ hour shifts, work in a chilled, refrigerated environment, and periodically lift up to 50 pounds? (Y/N — required, disqualifier) Do you have a ServSafe or Food Handler certification? (Y/N — preferred, not a disqualifier) How many years of hands-on experience do you have in a commercial kitchen, commissary, or high-volume food production environment? (Free response — required)

Work Location:

In person