Production Cook
Full Time $19.00 / hourJob Overview
A Taste of Who We Are:
Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends.
Our Mission
Delight our guest. Every meal. Every day.
Our Core Values
Our Core Values
Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.
Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences.
Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way.
Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.
The Experience You’ll Create:
The Production Cook plays a key role in supporting all culinary operations for a vibrant pickleball facility that includes a grab-and-go market, an order-and-pickup restaurant, and event catering. This position is responsible for preparing high-quality ingredients, executing batch cooking, and ensuring consistent production for all menus and service needs.
The ideal candidate is reliable, organized, and skilled—someone who brings strong knife skills, excellent time management, and a commitment to teamwork. The Production Cook will work closely with the Sous Chef, Executive Chef, and the rest of the culinary team to maintain smooth operations, exceptional food quality, and a positive kitchen environment.
Key Responsibilities:
Key Responsibilities:
Food Preparation & Production:
- Perform daily prep and production tasks, including chopping, slicing, marinating, roasting, grilling, batch cooking, and portioning according to standardized recipes.
- Maintain excellent knife skills and follow proper cutting techniques for accuracy, efficiency, and safety.
- Support menu production for multiple outlets, including grab-and-go items, restaurant dishes, and event catering.
- Prepare ingredients in the proper quantities and with consistent quality to meet daily volume needs.
- Assist with cooking tasks during service periods as required.
Kitchen Operations:
- Follow production lists, prep sheets, and verbal directions from the Sous Chef and Executive Chef.
- Maintain clean, organized workstations throughout the shift.
- Ensure proper labeling, storage, and rotation of ingredients following FIFO standards.
- Assist with receiving and storing deliveries when needed.
- Uphold safety, sanitation, and hygiene procedures in compliance with ServeSafe guidelines.
Teamwork & Communication:
- Work collaboratively with kitchen staff to ensure production goals are met efficiently and accurately.
- Communicate any shortages, quality concerns, or operational issues promptly to supervisors.
- Contribute positively to a respectful, supportive kitchen culture.
- Assist other team members as needed during peak periods.
Quality & Consistency:
- Execute recipes and production techniques with precision to maintain consistent food quality.
- Monitor food during preparation to prevent overcooking, under-seasoning, or improper handling.
- Follow portion control standards to help manage cost and reduce waste.
Ingredients for Thriving:
Required:
- Minimum 1 year of experience as a production cook, prep cook, or similar role in a professional kitchen.
- Strong knife skills and proven ability to work efficiently in a fast-paced environment.
- Solid time management and the ability to follow instructions accurately.
- ServeSafe Certified, or willingness to obtain certification within 60 days of employment.
- Ability to work flexible hours, including nights, weekends, and event days.
Preferred:
- Experience in country clubs, resorts, or multi-outlet operations.
- Familiarity with batch cooking, catering prep, and high-volume production.
- Basic understanding of food costing, kitchen organization, and food safety practices.
Physical Requirements:
- Ability to stand for long periods and work in a fast-paced kitchen environment.
- Ability to lift up to 50 lbs. and perform physical tasks such as bending, reaching, and carrying.