Production Cook

THE ROLE Production Cooks make the food. Working from standardized recipes and the day's production list, you batch-cook the meals, soups, and menu items that stock the market, the mobile market, catering, and wholesale accounts. Day shifts build alongside the Production Chef and Production Lead; the evening shift owns the family meal program, the rotating fridge and freezer heat-and-serve meals, and the weekly soup program. Consistency is the job - a customer should always experience the same quality product, no matter who cooked it. WHAT YOU'LL DO Cook to recipe. Batch-cook with the correct method, yield, portion, taste, and presentation; scale recipes up or down as directed. Work the list. Finish the production list in order and on time; tell the chef or lead early if something will run behind. Cool, label, store. Cool, hold, date, and label product to food-safety standards, and hand finished product to packaging with counts. Prep and pitch in. Prep your own mise, and support prep and packaging when production is caught up. Keep your station to standard. Clean as you go, keep temperature and sanitation logs, and close your station properly. Speak up. Report shortages, quality issues, and equipment problems as you find them; taste, adjust, and bring ideas to the rotating menu. WHAT WE EXPECT Recipes are followed exactly; product is consistent batch to batch and cook to cook. The production list is done on time - the shelf, catering, and wholesale orders depend on it. Every batch is cooled, dated, labeled, and logged correctly. Clean station and correct temps every shift, without reminders. Yields are tracked and waste stays low. On time for every shift, including weekends as scheduled. WHO DOES WELL HERE Cooking experience in a restaurant, production, or catering kitchen; batch cooking a plus. Reads and follows a recipe precisely, and can tell when something is off. Steady pace, organized station, and good under a deadline. Communicates clearly with the chef, lead, and packers. Comfortable on your feet all shift, lifting up to 50 lbs, and working around heat and cold. DETAILS Schedule: Part-time or full-time, 32-40 hours. Day shifts run 9a-5p and includes weekends; the evening shift runs 12p-8p. Location: The Mill production kitchen, Walla Walla. Physical: Standing, lifting up to 50 lbs, hot, cold, and wet environments. Required: Washington Food Worker Card within 14 days of hire. #J-18808-Ljbffr