Production Chef (Kitchen Team)

Responsibilities Report to your station ready to execute at your scheduled start time in proper brigade uniform and PPE. Ensure every meal that leaves the kitchen reflects culinary excellence—correct technique, proper seasoning, accurate portioning, visual integrity, and full compliance with fit‑flavors’ recipe and presentation standards. Meet daily production targets on time and in quantity, executing with the efficiency and coordination of a well‑run professional kitchen. Maintain inviolable food safety—HACCP, allergen protocols, holding temperatures, and sanitation requirements—on every shift. Set up stations with precision at the start of each shift and leave them in full mise‑en‑place order at the end so the incoming team inherits a ready‑to‑execute kitchen. Handle equipment with technical competency; identify and report issues early to avoid disruptions. Communicate proactively across stations and departments; surface shortages, quality concerns, and timing changes before they compound. Mentor less‑experienced team members, fostering faster and more confident development. Deliver meals that customers can trust—nutritionally accurate, safely prepared, technically consistent, and crafted with genuine culinary care. Complete your mise‑en‑place fully and correctly before production begins. Execute recipes with technical fidelity—proper cuts, cooking methods, calibrated temperatures, and accurate seasoning; do not improvise without direction from the Chef. Practice HACCP‑compliant food safety at all times—temperature logging, allergen awareness, sanitation protocols, and FIFO rotation. Maintain your station’s brigade‑level cleanliness and organization throughout the shift, not just at opening and closing. Communicate immediately and clearly when something is off—quality deviation, missing component, equipment issue, or timing problem. Show genuine culinary engagement—take pride in the quality you produce. Participate actively in every huddle and pre‑shift; be more than a physical presence. Embody brigade values: respect every team member, share knowledge, hold yourself to the same standard you hold others, and take collective pride in the kitchen’s output. Approach each day with a growth mindset—coachable, responsive to feedback, and committed to continuous improvement. Handle ingredients, equipment, and product with the care and respect of a trained culinarian, avoiding waste and maintaining quality. Operate with integrity—honest about errors, take responsibility for your station, and never compromise food safety for speed or convenience. Contribute positively to fit‑flavors culture; be an active contributor rather than a subtractor. Coordinate fluidly with adjacent stations and the Packaging department to maintain production flow. Stay engaged on Slack for operational communications, scheduling updates, and cross‑departmental coordination. Qualifications Previous experience in a similar role. Strong attention to detail and precision. Excellent communication and teamwork skills. Willingness to learn and take on new challenges. Flexible and adaptable to changes in the menu, recipes, and kitchen procedures. Formal culinary training from an accredited program or equivalent professional experience required: Current, industry‑recognized culinary certification strongly preferred, such as: Certified Culinarian (CC) Certified Sous Chef (CSC) Certified Chef de Cuisine (CCC) Certified Executive Chef (CEC) Certified Master Chef (CMC) Equivalent international culinary certifications also considered. Demonstrated knowledge of culinary techniques, food safety standards, and kitchen operations. Ability to maintain high standards of food quality, consistency, and presentation in a fast‑paced environment. ServSafe Certification (or ability to obtain within a specified timeframe) preferred. Physical Requirements Ability to lift up to 50 lbs. Physical ability to stand for long periods of time. Ability to tolerate a cooler environment (40°F walk‑in cooler). Ability to bend, squat, and kneel unassisted. Schedule Full Time 40+ Hours per week. Monday – Thursday. What We Offer Competitive pay aligned with experience. Growth track to unlock salaried positions in as little as 6 months. 1 free shift meal every day you work. 50% discount on meals (30% for immediate family). Health, Vision, and Dental Insurance. 401(k) with 4% company match. 2‑Weeks Paid Time Off (with more offered as your tenure grows). 1 Week of additional unpaid time off. 6 Paid Holidays. Additional wellness benefits (e.g., free group workouts). Opportunities for professional growth in a fast‑growing local business. #J-18808-Ljbffr fit-flavors