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Commissary Cook 1

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Legends Global

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Location:
United States , Anaheim

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Category:

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Contract Type:
Not provided

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Salary:

26.75 USD / Hour

Job Description:

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
  • Ability to lift items weighing up to 50 lbs.

Additional Information:

Job Posted:
February 20, 2026

Employment Type:
Parttime
Work Type:
On-site work
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