Commissary Cook

JOB DESCRIPTION

The Commissary Cook will prepare large-scale batches of food or food components in a centralized kitchen facility—known as a commissary—to support consistent, efficient, and high-quality food production for multiple restaurant branches, outlets, or catering operations. The role will also ensure consistent, safe, and efficient preparation of food products in bulk, supporting the operational needs of various service locations.

KEY RESPONSIBILITIES

Batch Production

• Prepare large quantities of menu items (e.g., sauces, soups, marinades, pre-cut ingredients) to maintain consistency across outlets.

Consistency and Quality Control

• ·Follow standardized recipes to ensure uniform taste, texture, and appearance of food served at all locations.

Operational Efficiency

• Reduce prep time, kitchen labor, and waste at individual restaurants by centralizing food preparation.

Food Safety and Hygiene

• Comply with strict food safety protocols to prevent contamination and spoilage during production, storage, and transport.

Inventory and Cost Control

• Use ingredients efficiently, minimize waste, and contribute to overall cost-effective food production.

Packaging and Distribution Readiness

• Package food items properly for transport to satellite kitchens or outlets, ensuring items arrive fresh and ready to use.

Job Types: Full-time, Permanent

Benefits:

• Employee discount
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee

Ability to commute/relocate:

• San Juan (National Capital Region): Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Senior High School (Preferred)

Experience:

• Cooking: 1 year (Preferred)

Willingness to travel:

• 100% (Preferred)

Work Location: In person