Production Chef

• SIGN-ON BONUS**

The successful candidate will receive a $1,000 sign-on bonus ($500 paid at time of hire and $500 paid at the end of 90 days of employment.

Reporting to the Head Chef, the Production Chef specializes in preparing a high volume of food that utilizes a  cook-chill  method. The Production Chef plays a crucial role in ensuring food safety, quality, and consistency, working closely with the Sous Chef and other kitchen staff. The Production Chef assists with training, supervision, and day-to-day operations of the production kitchen.

• Lead the preparation of high-volume cook chills and the retherming of meals in the dining hall for walk-through and family-style sit-down meals.
• Prepare various ingredients, including vegetables, fruits, and meats, according to standardized recipes
• Operate and maintain cook-chill equipment, liaise with vendors for service and support
• Maintain Chef-Link recipes and push recipes to Combi ovens as needed
• Prepare and cook high-volume food products following standardized recipes.
• Monitor and control food temperatures during cooking, chilling, and retherming processes.
• Accurately label and store prepared food items to ensure traceability and food safety.
• Develop, maintain, and distribute standard operating procedures (SOPs) for all cook-chill processes to ensure consistency and efficiency.
• Conduct regular compliance checks and implement corrective actions as needed
• Coordinate with the Head Chef on production scheduling and collaborate with the Sous Chef and First Cooks on daily retherming needs.
• Maintain clean, organized, and sanitary workstations at all times.
• Perform routine equipment maintenance and troubleshoot minor issues
• Maintain accurate records of production logs and food safety documentation.

• Assist with the daily supervision of cooks and food service workers in the production kitchen.
• Ensure work is done in an efficient, organized manner, safe work practices are consistently employed, and personal protective equipment is utilized properly
• Conduct daily check-ins with staff to ensure they have the tools, supplies, and information needed to perform their duties effectively.
• Support the training and onboarding of new employees, and help develop existing staff through skill-based training and mentoring.
• Attend all required Safety Program trainings and reinforce participation expectations for team members to minimize workplace injuries and illnesses.

• Ensure all commercial kitchen equipment—including combi ovens, blast chillers, kettles, ranges, fryers, mixers, and slicers is cleaned and sanitized according to SOPs and food safety regulations.
• Oversee sanitation of all food prep and service areas, including food storage, sinks, carts, racks, and related equipment.

• Completion of 12th grade or equivalent required;
  Associate's Degree in Culinary Arts, Food
• Service Management, Hospitality, or related field is preferred.
• 3 – 5 years of experience planning, preparing, and executing menus for food service operations.
• Significant experience in high-volume food service, including supervision of staff, food preparation, sanitation, and safety practices in a commercial kitchen.
• Serv Safe certification is required, or there is a willingness to become certified.
• Familiarity with dietary restrictions, including gluten‑free, dairy‑free, vegan, vegetarian, kosher style, allergen‑free
• Significant experience with proper cooking methods, including meats, vegetables, starches, and salads.
• Good organizational, interpersonal, verbal, and written skills
• Ability to work independently as well as part of a team
• Strong attention to detail
• Ability to meet schedules and timelines.
• Ability to…