Di Bruno Bros.

  • 2018-2240

    Cook, Prep Commissary
    # of Openings
    Full-Time [35-40 hrs]
    Company : Name Linked
    DB Commissary & Catering
    Location : Location
  • Overview

    Nothing in this position description restricts Management’s right to assign or reassign duties and responsibilities at any time.


    The primary purpose of the Prep Cook is to assist the Culinary Team with production of Catering and production items. This individual will ensure that each food item is prepared accurately using standardized prep lists and recipes to guarantee quality and consistency. This individual is responsible for ensuring that we exceed customer expectations, communicate with our Associates and meet both Company and departmental objectives.


    1.      In a timely fashion, assemble, organize, prepare, and fill food orders according to company specifications and recipes

    2.      Prepare and Fill orders accurately based on production schedule

    3.      Prepare high-quality food items according to standardized recipes and instructions to meet production kitchen departure times

    4.      Follows proper handling, preparation, and holding guidelines; assists in maintaining foods in sufficient qualities while minimizing over-production and waste.

    5.      Understand and Follow all Commissary Kitchen SOP’s

    6.      Uses established catering production sheets. Responsible for following HACCP procedures and practices

    7.      Able to work in a clean, organized, and efficient manner

    8.      Demonstrate strong communication skills with peers and collaborate with team members

    9.      Assist to meet performance goals set by the Executive Chef, Catering Chef, and Sous Chefs

    10.  Ensure safe operating procedures of all equipment, utensils and machinery

    11.  Utilize safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR

    12.  Attend daily briefings and safety meetings

    13.  Maintain a clean and organized work area

    14.  Additional duties as assigned



    • Understanding of all cooking methods
    • Minimum of 2 years of experience in a high-volume food industry setting
    • Previous experience working with knives in culinary environment
    • Flexible schedule; willing to work nights and weekends
    • Solid organizational skills
    • Understanding of prepared retail foods and decomposition
    • Proven knowledge of catering and/or commissary operations
    • Excellent leadership, organizational and communications skills
    • Ability to manage in a diverse environment with focus on product consistency
    • Ability to communicate as needed with customer’s, superiors, and peers
    • Ability to read, write and count to accurately complete all documentation
    • Ability to move or handle product and supplies throughout the store
    • Capable of lifting up to 50lbs



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