Calculated Hire
JOB SUMMARY
The Cook at the Central Kitchen is responsible for preparing and cooking food products according to standardized recipes and production schedules in a high-volume food manufacturing or commercial kitchen setting. This role requires strict adherence to food safety, hygiene, and quality standards. The ideal candidate has experience working in fast-paced food environments, a strong sense of organization, and attention to detail.
Key Responsibilities •Prepare and cook a variety of food items in accordance with recipes, portion controls, and production requirements. •Operate kitchen equipment such as ovens, kettles, grills, steamers, and mixers safely and efficiently. •Follow HACCP, GMP, and sanitation protocols to ensure food safety and cleanliness. •Ensure proper handling and storage of raw and cooked foods, including correct labeling and dating. •Monitor cooking times and temperatures to maintain quality and consistency. •Perform quality checks on ingredients and finished products; report any inconsistencies. •Maintain a clean and organized work area, including routine cleaning of equipment and surfaces. •Work collaboratively with team members to meet daily production targets and minimize waste. •Follow allergen control procedures and communicate any potential cross-contamination risks. •Assist in inventory control and notify supervisor of shortages or equipment issues. •Other duties as assigned.
Job Requirements •Must be at least 18 years old. •Minimum of a High school diploma or GED required; culinary training preferred. •1+ year of experience as a cook in a food production facility, commissary kitchen, or restaurant. •Knowledge of food preparation techniques, kitchen equipment, and food safety regulations. •Ability to read and follow recipes and batch sheets accurately. •ServSafe certification or food handler’s card preferred. •Strong attention to detail, time management, and ability to multitask. •Must be a team player with good communication skills and a positive attitude. •Must be able to lift up to 50 lbs.
Key Responsibilities •Prepare and cook a variety of food items in accordance with recipes, portion controls, and production requirements. •Operate kitchen equipment such as ovens, kettles, grills, steamers, and mixers safely and efficiently. •Follow HACCP, GMP, and sanitation protocols to ensure food safety and cleanliness. •Ensure proper handling and storage of raw and cooked foods, including correct labeling and dating. •Monitor cooking times and temperatures to maintain quality and consistency. •Perform quality checks on ingredients and finished products; report any inconsistencies. •Maintain a clean and organized work area, including routine cleaning of equipment and surfaces. •Work collaboratively with team members to meet daily production targets and minimize waste. •Follow allergen control procedures and communicate any potential cross-contamination risks. •Assist in inventory control and notify supervisor of shortages or equipment issues. •Other duties as assigned.
Job Requirements •Must be at least 18 years old. •Minimum of a High school diploma or GED required; culinary training preferred. •1+ year of experience as a cook in a food production facility, commissary kitchen, or restaurant. •Knowledge of food preparation techniques, kitchen equipment, and food safety regulations. •Ability to read and follow recipes and batch sheets accurately. •ServSafe certification or food handler’s card preferred. •Strong attention to detail, time management, and ability to multitask. •Must be a team player with good communication skills and a positive attitude. •Must be able to lift up to 50 lbs.