Commissary Kitchen Staff & Smoker Prep

JOB SUMMARY 

The Commissary Production & Kitchen Support Team Member is primarily responsible for high-volume food production in the commissary kitchen, ensuring all products are prepared accurately, safely, and consistently according to company standards. This role supports overall operations by assisting in the smoker room and flexing into restaurant prep and line service as needed.

This is a cross-functional position designed for a reliable, detail-oriented team member who can execute large-batch production while adapting to different kitchen environments. The ideal candidate thrives in a fast-paced setting, maintains high food safety standards, and contributes to a team-focused, quality-driven culture.

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PRIMARY RESPONSIBILITIES 

• Prepare food items in accordance with company-approved recipes, production guides, and portion standards to ensure consistency across all restaurant locations.

• Assist with daily food production tasks including measuring, cutting, seasoning, mixing, cooking, cooling, and packaging food items for distribution.

• Maintain strict adherence to all food safety, sanitation, and cleanliness standards, including proper food handling, labeling, dating, and storage procedures.

• Ensure all products are prepared accurately and consistently according to company recipes at all times.

• Maintain a clean, organized, and sanitary workstation throughout each shift, including prep areas, storage areas, walk-in coolers, and production equipment.

• Assist with receiving, organizing, and properly storing food deliveries according to company food safety standards.

• Follow commissary production schedules and direction from management to ensure timely completion of daily production goals.

• Assist with portioning, packaging, labeling, and preparing products for internal distribution and delivery to restaurant locations.

• Monitor product quality throughout the preparation process and immediately notify management of any quality, safety, or product concerns.

• Operate kitchen equipment safely and report any equipment maintenance or repair needs to management.

• Support inventory control by following proper storage procedures, minimizing waste, and assisting with stock counts as directed.

• Work collaboratively with commissary kitchen staff, smoker teams, and management to maintain efficient production flow.

• Maintain compliance with all company policies, as well as federal, state, and local health and safety regulations.

• Maintain a professional, positive attitude and contribute to a team environment that prioritizes food quality, safety, and operational excellence.

OTHER RESPONSIBILITIES

Smoker Room Support

• Assist in the preparation, seasoning, and smoking of meats according to company recipes and standards.

• Support smoker operations including loading, timing, rotation, and monitoring of products.

• Maintain proper food handling, cleanliness, and organization in the smoker room and prep areas.

• Assist with meat receiving, dating, and rotation to ensure product quality and compliance.

• Monitor equipment performance and report maintenance or repair needs.

• Continuously develop knowledge of BBQ techniques and processes.

Restaurant Prep & Line Support 

• Assist with restaurant prep prior to service, including sides, sauces, and protein preparation.

• Slice and portion meats accurately for service, maintaining quality and presentation standards.

• Transition to the service line as needed to support guest service during peak times.

• Prepare and serve food quickly and accurately while maintaining strong hospitality standards.

• Communicate clearly with team members to ensure smooth operations and order accuracy.

• Maintain knowledge of menu items to assist guests and support efficient service.

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WORK SCHEDULE

The Kitchen Staff schedule is determined by the business's needs and is adjusted on a weekly basis. Flexibility is essential, as early morning, afternoon, evening, weekend, and holiday availability are required to meet the demands of the business. Additionally, Kitchen Staff must ensure their availability aligns with and supports the operational success of the commissary.

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SKILLS REQUIRED

• High school diploma or equivalent. Relevant experience in food production or high volume catering or restaurant operations preferred.

• Ability to follow standard recipes, implement new recipes and processes, and continuously monitor food quality in a high-volume setting.

• Comprehensive knowledge of food preparation, and quality standards in a high-volume environment.

• Ability to follow production schedules, prioritize and manage multiple tasks, and consistently meet deadlines with an emphasis on attention to detail and overall quality.

• Commitment to upholding company standards.

• Strong focus on ensuring the highest quality product and service for guests and clients. 

• Understanding of local, state, and federal health and safety regulations, including food handling and storage requirements.

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 CERTIFICATIONS/TRAINING REQUIRED

• Successful completion of company training program.

• ServSafe certification preferred.

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PHYSICAL REQUIREMENTS

• Ability to stand, walk, and remain on your feet for extended periods (up to 8+ hours).

• Capacity to perform repetitive tasks, such as lifting food items and supplies. 

• Ability to lift, carry, and transport items weighing up to 80 pounds, such as food, supplies and other equipment.

• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.

• Comfortable maneuvering and carrying heavy trays of food safely.

• Frequent bending, stooping, and reaching to prepare food, clean work spaces, organize and access supplies or equipment.

• Strong hand-eye coordination for carrying trays, preparing foods, etc. 

• Ability to adapt to fluctuating temperatures in kitchens.

• Ability to maintain clear and professional communication while performing physical tasks.

• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of kitchen settings.

• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils. 

• Withstand exposure to and work with cleaning chemicals.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the 

individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.