Kitchen Production Worker

🎯 Role Definition

The Kitchen Production Worker is a vital member of our commissary and central kitchen team, responsible for executing the day-to-day tasks of large-scale food preparation, cooking, and packaging. This role ensures our products are crafted consistently, safely, and efficiently, meeting the highest standards of quality and compliance before they reach our customers. You will work as part of a dedicated team, following precise recipes and production schedules to contribute directly to the success of our daily operational goals in a dynamic, high-volume environment.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher / Utility Worker
Fast Food Cook or Line Cook
Warehouse Associate

Advancement To:

Production Team Lead
Kitchen Supervisor
Quality Assurance Technician

Lateral Moves:

Inventory Control Clerk
Shipping & Receiving Associate

Core Responsibilities

Primary Functions

Accurately measure, weigh, and combine raw ingredients according to standardized recipes and batch sheets to ensure product consistency and quality.
Operate, monitor, and clean large-scale food processing equipment, such as industrial mixers, kettles, ovens, slicers, and depositors, following all safety protocols.
Perform various food preparation tasks, including washing, chopping, peeling, and portioning fruits, vegetables, and other ingredients as required.
Assemble food items on a production line with precision and speed, maintaining pace with the team to meet daily and weekly production targets.
Package, seal, and label finished food products, ensuring accurate date codes, lot numbers, and nutritional information are applied in compliance with food safety regulations.
Maintain a meticulously clean and sanitized work area, including all food-contact surfaces, utensils, and equipment, adhering to strict sanitation schedules (HACCP, GMP).
Conduct in-process quality control checks on raw materials and finished products, identifying and immediately reporting any deviations from quality standards to a supervisor.
Monitor critical control points, including cooking times and temperatures, to ensure all products meet food safety and quality specifications.
Adhere strictly to all Good Manufacturing Practices (GMPs), food safety policies, and workplace safety procedures to foster a secure and compliant environment.
Manage the flow of products through the production cycle, from preparation and cooking to cooling and packaging, ensuring an efficient workflow.
Safely load and unload items from ovens, proofers, freezers, and other processing machinery with careful attention to personal and product safety.
Document production data, quality control checks, and sanitation activities accurately on daily logs and forms as required by management.
Follow the First-In, First-Out (FIFO) principle for stock rotation when pulling ingredients and storing finished goods to minimize waste and ensure freshness.

Secondary Functions

Assist in receiving, inspecting, and properly storing incoming inventory and supplies, verifying quantities against purchase orders.
Collaborate effectively with team members, supervisors, and quality assurance personnel to ensure smooth production flow and proactively resolve any operational issues.
Participate in periodic inventory counts and stock-taking procedures to ensure record accuracy.
Provide constructive feedback to supervisors on potential process improvements to enhance efficiency, safety, and overall product quality.
Assist in the training and onboarding of new team members by demonstrating proper food handling techniques, equipment operation, and safety protocols.
Manage and organize production supplies, such as packaging materials and labels, and notify supervisors when reordering is necessary.
Safely handle and dispose of food waste, compost, and recyclable materials according to established environmental and company standards.
Adapt to changing production needs and priorities, demonstrating flexibility to work on different tasks or production lines as assigned by the team lead.
Participate actively in regular team meetings to discuss production goals, safety topics, and continuous improvement initiatives.

Required Skills & Competencies

Hard Skills (Technical)

Food Handling & Safety: Verifiable knowledge of safe food handling procedures; ServSafe certification is a major plus.
Recipe & Measurement Adherence: Ability to follow complex recipes and use scales and measuring tools with high accuracy.
Kitchen Equipment Operation: Experience operating commercial kitchen equipment like industrial mixers, ovens, and slicers.
Knowledge of GMPs & HACCP: Understanding of Good Manufacturing Practices and food safety principles.
Basic Math Skills: Competency in basic arithmetic for scaling recipes and tracking quantities.
Quality Control: Ability to perform visual inspections and identify inconsistencies in products.
Sanitation Procedures: Knowledge of proper cleaning and sanitizing techniques for a food production environment.

Soft Skills

Attention to Detail: Meticulous in following instructions and ensuring quality at every step of the process.
Teamwork & Collaboration: Ability to work cooperatively and communicate effectively within a diverse team.
Physical Stamina & Strength: Capable of standing for extended periods, lifting up to 50 lbs, and performing repetitive tasks.
Time Management & Pace: Excellent at managing time effectively to meet production deadlines in a fast-paced setting.
Reliability & Punctuality: A strong work ethic with a proven track record of dependability.
Adaptability: Flexible and able to switch between tasks smoothly as production needs change.
Problem-Solving: Proactive in identifying issues and bringing them to a supervisor's attention with potential solutions.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED Equivalent.

Preferred Education:

Vocational Training in Food Services or a Certificate from a Culinary Program.

Relevant Fields of Study:

Culinary Arts
Food Science

Experience Requirements

Typical Experience Range: 0-2 years of experience in a food service, catering, or manufacturing environment.

Preferred: 1+ year of direct experience working in a high-volume commercial kitchen, commissary, or food manufacturing facility.