THE ROLEProduction Cooks make the food. Working from standardized recipes and the day's production list, you batch-cook the meals, soups, and menu items that stock the market, the mobile market, catering, and wholesale accounts. Day shifts build alongside the Production Chef and Production Lead; the evening shift owns the family meal program, the rotating fridge and freezer heat-and-serve meals, and the weekly soup program. Consistency is the job - a customer should always experience the same quality product, no matter who cooked it.WHAT YOU'LL DO 60; 60;Cook to recipe. Batch-cook with the correct method, yield, portion, taste, and presentation; scale recipes up or down as directed. 60; 60;Work the list. Finish the production list in order and on time; tell the chef or lead early if something will run behind. 60; 60;Cool, label, store. Cool, hold, date, and label product to food-safety standards, and hand finished product to packaging with counts. 60; 60;Prep and pitch in. Prep your own mise, and support prep and packaging when production is caught up. 60; 60;Keep your station to standard. Clean as you go, keep temperature and sanitation logs, and close your station properly. 60; 60;Speak up. Report shortages, quality issues, and equipment problems as you find them; taste, adjust, and bring ideas to the rotating menu.WHAT WE EXPECT 60; 60;Recipes are followed exactly; product is consistent batch to batch and cook to cook. 60; 60;The production list is done on time - the shelf, catering, and wholesale orders depend on it. 60; 60;Every batch is cooled, dated, labeled, and logged correctly. 60; 60;Clean station and correct temps every shift, without reminders. 60; 60;Yields are tracked and waste stays low. 60; 60;On time for every shift, including weekends as scheduled. WHO DOES WELL HERE 60; 60;Cooking experience in a restaurant, production, or catering kitchen; batch cooking a plus. 60; 60;Reads and follows a recipe precisely, and can tell when something is off. 60; 60;Steady pace, organized station, and good under a deadline. 60; 60;Communicates clearly with the chef, lead, and packers. 60; 60;Comfortable on your feet all shift, lifting up to 50 lbs, and working around heat and cold.DETAILSSchedule: 60;Part-time or full-time, 3240 hours. Day shifts run 9a5p and includes weekends; the evening shift runs 12p8p.Location: 60;The Mill production kitchen, Walla Walla.Physical: 60;Standing, lifting up to 50 lbs, hot, cold, and wet environments.Required: 60;Washington Food Worker Card within 14 days of hire.
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