Commissary Prep Cook

Commissary Prep Cook

Schedule: 2:00 AM 10:00 AM (Weekends and holidays as business needs require.)

The Commissary Prep Cook is responsible for preparing high-quality food items in a centralized production kitchen for distribution to multiple restaurant locations. This position requires efficiency, consistency, and attention to detail while following standardized recipes, portioning guidelines, and food safety procedures.

The Commissary Prep Cook works independently and as part of a team during early morning production hours to ensure all products are prepared, packaged, labeled, and ready for delivery on schedule.

Qualifications

• Minimum of 2 years of kitchen preparation or commercial food production experience preferred.
• Previous commissary, prep, or production kitchen experience is a plus.
• Ability to work independently with minimal supervision.
• Strong organizational and time management skills.
• Ability to communicate effectively with kitchen leadership and team members.
• Knowledge of food safety, sanitation, and HACCP principles preferred.

Duties & Responsibilities

Food Production

• Prepare meats, poultry, seafood, vegetables, sauces, soups, dressings, desserts, and other menu items according to Folino recipes and production standards.
• Produce large-volume batches while maintaining consistency and quality.
• Accurately measure, weigh, mix, portion, and package products according to recipe specifications.
• Follow daily production schedules to ensure timely completion of all assigned items.
• Label, date, and package all prepared products for distribution.
• Ensure all products meet company quality standards before shipment.
• Assist with special production projects and seasonal menu items as assigned.

Inventory & Organization

• Receive, inspect, and properly store food deliveries.
• Rotate inventory using FIFO (First In, First Out).
• Maintain accurate labeling and dating of all products.
• Notify management of low inventory or product quality concerns.
• Assist with inventory counts as needed.

Quality Control

• Follow all Folino recipes exactly to ensure consistency across all restaurant locations.
• Verify product appearance, taste, texture, and portion sizes.
• Maintain production records as required.
• Monitor food temperatures during preparation, cooling, storage, and transportation.
• Ensure all food is handled and stored according to health department regulations.

Cleaning & Sanitation

• Maintain a clean, organized, and sanitary workstation throughout each shift.
• Clean and sanitize work surfaces, equipment, utensils, mixers, slicers, and production areas.
• Wash dishes, storage containers, and production equipment as needed.
• Remove trash and recycling throughout the shift.
• Complete opening and closing cleaning checklists.

Teamwork

• Work efficiently to meet daily production deadlines.
• Communicate production issues or equipment concerns promptly to supervisors.
• Assist fellow commissary team members when production priorities change.
• Participate in staff meetings and training sessions.
• Perform additional duties as assigned.

Quality Standards

• Maintain the highest standards of food quality and consistency.
• Follow standardized recipes without deviation unless approved by management.
• Adhere to all company policies, sanitation standards, and food safety procedures.
• Demonstrate attention to detail while working efficiently in a fast-paced environment.

Physical Requirements

• Ability to stand and walk for up to 10 hours.
• Frequently lift and carry up to 50 pounds.
• Bend, stoop, kneel, and reach throughout the shift.
• Work safely in refrigerated and freezer environments when necessary.
• Ability to safely operate commercial kitchen equipment.

Benefits

• PTO and Wellness Days
• Medical, Dental & Vision Insurance
• 401(k)
• Employee Dining Program & Discounts
• Career Growth Opportunities
• Early Morning Shift (2:00 AM 10:00 AM)