Production Cook

Part-Time Production Cook at The Mill

THE ROLE

Production 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

• Cook to recipe. Batch-cook with the correct method, yield, portion, taste, and presentation; scale recipes up or down as directed.

• Work the list. Finish the production list in order and on time; tell the chef or lead early if something will run behind.

• Cool, label, store. Cool, hold, date, and label product to food-safety standards, and hand finished product to packaging with counts.

• Prep and pitch in. Prep your own mise, and support prep and packaging when production is caught up.

• Keep your station to standard. Clean as you go, keep temperature and sanitation logs, and close your station properly.

• 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

• Recipes are followed exactly; product is consistent batch to batch and cook to cook.

• The production list is done on time - the shelf, catering, and wholesale orders depend on it.

• Every batch is cooled, dated, labeled, and logged correctly.

• Clean station and correct temps every shift, without reminders.

• Yields are tracked and waste stays low.

• On time for every shift, including weekends as scheduled.

WHO DOES WELL HERE

• Cooking experience in a restaurant, production, or catering kitchen; batch cooking a plus.

• Reads and follows a recipe precisely, and can tell when something is off.

• Steady pace, organized station, and good under a deadline.

• Communicates clearly with the chef, lead, and packers.

• Comfortable on your feet all shift, lifting up to 50 lbs, and working around heat and cold.

DETAILS

Schedule: Part-time or full-time, 32–40 hours. Day shifts run 9a–5p and includes weekends; the evening shift runs 12p–8p.

Location: The Mill production kitchen, Walla Walla.

Physical: Standing, lifting up to 50 lbs, hot, cold, and wet environments.

Required: Washington Food Worker Card within 14 days of hire.