Production Cook & Delivery Driver at Won't Stop Operations

Indianapolis, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

22.0

Posted On

14 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Recipe Execution, Batch Cooking, Food Safety, Portion Control, Labeling, FIFO Rotation, Vehicle Operation, Loading/Unloading, Temperature Monitoring, Sanitation, Knife Skills, Equipment Operation, Attention To Detail, Interpersonal Skills, Reliability, Time Management

Industry

Restaurants

Description

Description Production Cook & Delivery Driver Reports To: Production Lead/GM JOB SUMMARY: The Production Cook & Delivery Driver executes large-batch, standardized recipes in our central kitchen while also supporting weekend product delivery to our restaurant locations. This hybrid role ensures consistent food quality, yield, packaging accuracy, and safe, timely transport of product. In addition to production responsibilities, this role operates a company vehicle to deliver product while maintaining food safety, cleanliness, and professionalism. This role goes beyond basic prep: you’ll scale recipes, monitor critical control points (temps, times), portion/label per spec, maintain sanitation standards, and safely transport product to locations as scheduled. ESSENTIAL FUNCTIONS & RESPONSIBILITIES: Food Production / Prep Responsibilities Execute daily production lists assigned by the Production Lead/Manager; scale recipes, batch, and finish products per spec to meet yield targets. Accurately weigh and measure ingredients; verify cook times and temperatures; complete required temperature and sanitation logs. Portion, label, date, and package finished product; rotate stock using FIFO and maintain cold-chain integrity. Maintain a clean, organized station; practice “clean as you go”; complete opening/closing side work and daily checklists. Assist with receiving, checking in deliveries, and proper storage; report variances in quantity or quality. Operate and care for kitchen equipment safely; immediately report maintenance or safety issues. Minimize waste through careful prep planning and adherence to portion specs. Uphold all company policies and regulatory standards for food safety, sanitation, labeling, attendance, and cleanliness. Delivery / Driving Responsibilities Safely deliver prepared product to company locations on assigned days using a company-provided 16’ box truck (no CDL required). Load, secure, and unload product in accordance with food safety and handling standards. Maintain product quality and temperature during transport. Complete delivery checklists and documentation as required. Perform basic vehicle inspections and report any safety or maintenance concerns immediately. Represent the company professionally while driving and at delivery locations. KNOWLEDGE, SKILLS, & ABILITIES Ability to read/execute standardized recipes with accuracy, strong attention to detail, and consistency. Basic knife skills; proficiency with scales, thermometers, and batching equipment. Commitment to food safety, sanitation, and documentation (temp logs, labels, checklists). Demonstrated proficiency with commercial hot and cold production equipment (e.g., commercial gas ranges, convection ovens, large batch mixers and blenders, and reach-in coolers). Ability to safely operate a box truck and handle physical demands of loading/unloading. Strong attention to detail and the ability to work in a fast-paced environment with multiple priorities. Team-oriented with strong interpersonal and communication skills. High integrity, reliability, and openness to feedback. SUPERVISORY RESPONSIBILITES: This position does not have direct supervisory responsibilities but is expected to work collaboratively under the direction of the Production Lead and Production Kitchen Manager. QUALIFICATIONS: To perform this role successfully, an individual must possess a valid driver’s license, maintain a clean driving record, and meet company insurance eligibility requirements. Employment in this role is contingent upon a successful review of DMV records. The employee will be covered under company insurance while operating company vehicles in the course of assigned duties and must immediately report any change in driving status that may affect eligibility. EDUCATION and/or EXPERIENCE: 1+ year in a high-volume prep, commissary, or restaurant kitchen preferred. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. REASONING ABILITY: Ability to apply common sense, define problems, collect data and notify management when necessary. Ability to successfully re-prioritize tasks in a moment’s notice. MATHEMATICAL SKILLS: Perform simple calculations for scaling, yields, and portioning. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. PHYSICAL DEMANDS AND WORKING ENVIRONMENT: Work is performed primarily in a production kitchen setting with frequent activity and interruptions, and may include limited public interaction. The role requires standing for extended periods; frequent bending, reaching, pushing, pulling, loading, and unloading; and the safe use of kitchen equipment and company vehicles. This position includes delivery responsibilities using a refrigerated box truck. Employees must be able to safely enter and exit the back of the truck, work in refrigerated conditions for short periods, and push or pull carts loaded with product. The employee must be able to regularly lift and carry up to 50 pounds and occasionally lift up to 75 pounds with assistance. Clear verbal communication is required. Reasonable accommodations may be made to enable qualified individuals to perform the essential functions of the role. EQUAL EMPLOYMENT OPPORTUNITY & REASONABLE ACCOMMODATION: It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodations to qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Responsibilities

This hybrid role involves executing large-batch, standardized recipes in a central kitchen, ensuring consistent food quality, yield, and accurate packaging according to specifications. Additionally, the employee will operate a company vehicle to safely and timely deliver prepared products to restaurant locations while maintaining food safety standards.