Production Cook at Won't Stop Operations

Mason, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

16.0

Posted On

05 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Recipe Execution, Attention To Detail, Batching, Portioning, Labeling, Stock Rotation, Food Safety, Sanitation, Knife Skills, Equipment Operation, Communication, Teamwork, Reliability, Waste Minimization, Temperature Monitoring

Industry

Restaurants

Description

Description JOB SUMMARY: The Production Cook executes large-batch, standardized recipes in our central kitchen, delivering consistent quality, yield, and packaging accuracy for distribution to our restaurants. This role goes beyond basic prep: you’ll scale recipes, monitor critical control points (temps, times), portion/label per spec, and help keep the line clean, organized, and safe. You work shoulder-to-shoulder with the Production Lead and Manager to hit daily production plans while upholding our food safety and sanitation standard. ESSENTIAL FUNCTIONS & RESPONSIBILITIES: Execute daily production lists assigned by the Production Lead/Manager; scale recipes, batch and finish products per spec to meet targets for yield. Accurately weigh/measure ingredients; verify cook times/temperatures; complete required temp and sanitation logs. Portion, label, date, and package finished product; rotate stock using FIFO; 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/quality. Operate and care for kitchen equipment safely (kettles, tilt skillets, mixers, slicers); immediately report maintenance/safety issues. Minimize waste through careful prep planning and adherence to portion specs; communicate shortages or overages promptly. Uphold all company policies and regulatory standards for food safety, sanitation, labeling, attendance, and cleanliness. Other kitchen-related duties as assigned. 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). 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 job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 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 occurs in a production kitchen setting. Standing for prolonged periods; frequent bending, lifting, reaching, and carrying light to heavy items; safe use of kitchen equipment; clear verbal communication. Reasonable accommodations available. Environment: Work is performed primarily in a production kitchen setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. 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

The Production Cook executes large-batch, standardized recipes in the central kitchen, ensuring consistent quality, yield, and packaging accuracy for restaurant distribution. Responsibilities include scaling recipes, monitoring critical control points, portioning/labeling products, and maintaining cleanliness and safety standards.