This list contains only the countries for which job offers have been published in the selected language (e.g., in the French version, only job offers written in French are displayed, and in the English version, only those in English).
Under direction of the Executive Culinary Team, the Commissary Cook 1 is responsible for hot food preparation and operation of hot food equipment in a commissary setting. Focuses on accurate execution of prepped items, batch cooking, and maintaining food safety standards.
Job Responsibility:
Prepare hot food items using prepped ingredients according to standardized recipes
Operate hot food equipment such as ovens, steam kettles, and tilt skillets safely and efficiently
Assist with batch cooking and portioning for large-scale production
Label, date, and store prepped items following FIFO and HACCP guidelines
Maintain HACCP compliance and accurate temperature logs for all hot food items and cooling of hot food items
Guide junior staff in hot prep tasks and station readiness
Safely deliver prepped or cooked food items from the commissary to designated concession stands while maintaining strict adherence to food safety and health guidelines
Operate commercial popcorn machines to produce large quantities according to production schedules
Ensure all items are properly covered, labeled, and held at required temperatures during transport
Follow HACCP protocols and company standards for handling and transferring food products
Maintain cleanliness during and after shift, including thorough cleaning of equipment and work areas
Dispose of waste properly and adhere to recycling and sustainability guidelines
Carry out additional tasks and responsibilities as assigned by management, based on operational priorities and business needs
Adhere to PPE requirements and knife/equipment safety protocols
Maintain sanitation standards and proper food handling practices
Promptly report hazards, injuries, and unsafe conditions.
Requirements:
Must be at least 18 years old
Must be able to obtain CA Food Handlers Certification
Minimum 2-3 years of culinary experience in high-volume operations
Proficiency in hot food preparation and equipment operation
Ability to manage multiple tasks under pressure
Knowledge of HACCP and sanitation standards
Ability to work all Venue events including extended hours, nights, weekends, and holidays
Ability to work in hot, cold, and fast-paced environments