Production Chef

Job Summary The Production Chef is a key culinary lead responsible for the high-volume, consistent execution of all mise en place, batch production, and back‑of‑house prep operations for Solette. Working in close partnership with the Executive Chef and Sous Chef, this role ensures the kitchen operates at peak efficiency, quality standards are met, and every guest receives a dish that reflects our commitment to seasonal, ingredient‑driven cuisine. Perks & Benefits When you feel good, you do good. At Onni we put your health at the forefront and give you the choice to select a benefits package that best represents you. From no cost to $11, $44, or $103 per pay our PPO, HSA, and HMO have you covered. In addition, we offer: Employer 401(k) Match Referral Program Annual education allowance of up to $1,000 Friends and family rates for our hotel properties throughout the company Residential housing discount after 1 year of continuous employment 3 weeks PTO What You Will Do Production & Prep Execute daily prep lists with precision and speed, ensuring all stations are stocked and ready before service Produce high‑volume batch recipes to exact specifications Maintain strict adherence to recipe standards, portion sizes, and presentation guidelines Assist in the development and rollout of new menu items, seasonal specials, and events menus in collaboration with the Executive Chef and Sous Chef Manage and rotate perishable inventory using proper FIFO procedures to minimize waste Kitchen Operations Oversee and actively participate in prep production during day shifts, supporting a seamless transition into evening service Assist in coordinating prep work across all stations including hot line, cold line, and pastry as needed Operate, maintain, and troubleshoot commercial kitchen equipment including combi ovens, slicers, and mixers Ensure all prep items are properly labeled, dated, and stored in compliance with health department standards Food Safety & Sanitation Uphold and enforce all food safety protocols in accordance with local health codes Maintain a clean, organized, and sanitary work environment at all times Monitor food temperatures, storage conditions, and expiration dates to ensure compliance Participate in routine health inspections and internal kitchen audits Teamwork Foster a positive, respectful kitchen culture grounded in teamwork, accountability, and culinary pride Assist in training new kitchen team members on recipes, standards, and procedures What You Will Bring 3+ years of progressive culinary experience in a high‑volume, full‑service restaurant environment Demonstrated expertise in scratch cooking, classical technique, and contemporary American cuisine Strong working knowledge of food safety regulations Ability to work efficiently in a fast‑paced environment while maintaining attention to detail and quality Proven ability to manage time, prioritize tasks, and meet service deadlines under pressure Flexible availability including nights, weekends, and holidays ServSafe Certification (or willingness to obtain upon hire) Salary Range $36–$40 per hour (approx.) #J-18808-Ljbffr