Commissary Kitchen Staff

Commissary Kitchen Staff

The Commissary Kitchen Staff member is responsible for the preparation and production of food for a high-volume restaurant operation. This role supports the commissary kitchen by executing daily production tasks while strictly adhering to company recipes, food safety standards, and quality expectations.

The ideal candidate is detail-oriented, reliable, and able to work efficiently in a fast-paced environment while maintaining consistency across large production batches. By following standardized recipes and preparation procedures, Commissary Kitchen Staff ensure that all food leaving the commissary meets company standards for quality, taste, and presentation while supporting the overall efficiency of restaurant operations.

Primary Responsibilities

• Prepare food items in accordance with company-approved recipes, production guides, and portion standards to ensure consistency across all restaurant locations.
• Assist with daily food production tasks including measuring, cutting, seasoning, mixing, cooking, cooling, and packaging food items for distribution.
• Maintain strict adherence to all food safety, sanitation, and cleanliness standards, including proper food handling, labeling, dating, and storage procedures.
• Ensure all products are prepared accurately and consistently according to company recipes at all times.
• Maintain a clean, organized, and sanitary workstation throughout each shift, including prep areas, storage areas, walk-in coolers, and production equipment.
• Assist with receiving, organizing, and properly storing food deliveries according to company food safety standards.
• Follow commissary production schedules and direction from management to ensure timely completion of daily production goals.
• Assist with portioning, packaging, labeling, and preparing products for internal distribution and delivery to restaurant locations.
• Monitor product quality throughout the preparation process and immediately notify management of any quality, safety, or product concerns.
• Operate kitchen equipment safely and report any equipment maintenance or repair needs to management.
• Support inventory control by following proper storage procedures, minimizing waste, and assisting with stock counts as directed.
• Work collaboratively with commissary kitchen staff, smoker teams, and management to maintain efficient production flow.
• Maintain compliance with all company policies, as well as federal, state, and local health and safety regulations.
• Maintain a professional, positive attitude and contribute to a team environment that prioritizes food quality, safety, and operational excellence.

Work Schedule

The Kitchen Staff schedule is determined by the business's needs and is adjusted on a weekly basis. Flexibility is essential, as early morning, afternoon, evening, weekend, and holiday availability are required to meet the demands of the business. Additionally, Kitchen Staff must ensure their availability aligns with and supports the operational success of the commissary.

Skills Required

• High school diploma or equivalent. Relevant experience in food production or high volume catering or restaurant operations preferred.
• Ability to follow standard recipes, implement new recipes and processes, and continuously monitor food quality in a high-volume setting.
• Comprehensive knowledge of food preparation, and quality standards in a high-volume environment.
• Ability to follow production schedules, prioritize and manage multiple tasks, and consistently meet deadlines with an emphasis on attention to detail and overall quality.
• Commitment to upholding company standards.
• Strong focus on ensuring the highest quality product and service for guests and clients.
• Understanding of local, state, and federal health and safety regulations, including food handling and storage requirements.

Certifications/Training Required

• Successful completion of company training program.
• ServSafe certification preferred.

Physical Requirements

• Ability to stand, walk, and remain on your feet for extended periods (up to 8+ hours).
• Capacity to perform repetitive tasks, such as lifting food items and supplies.
• Ability to lift, carry, and transport items weighing up to 50 pounds, such as food, supplies and other equipment.
• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.
• Comfortable maneuvering and carrying heavy trays of food safely.
• Frequent bending, stooping, and reaching to prepare food, clean work spaces, organize and access supplies or equipment.
• Strong hand-eye coordination for carrying trays, preparing foods, etc.
• Ability to adapt to fluctuating temperatures in kitchens.
• Ability to maintain clear and professional communication while performing physical tasks.
• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of kitchen settings.
• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils.
• Withstand exposure to and work with cleaning chemicals.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.