Central Kitchen Cook

CENTRAL KITCHEN COOK

Paco’s Mission:
To provide an authentic Mexican dining experience that celebrates traditional flavors, hospitality, and the cultural essence of Mexico, creating unforgettable moments for every guest.

Position Summary:

The central kitchen cook is responsible for preparing, cooking, and packaging food according to company recipes and standards in a high-volume production kitchen. This role ensures food safety, consistency, and efficiency to support the central kitchen location.

Position Responsibilities:

Food Preparation & Cooking

• Prepare and cook high-quality food items in bulk, following standardized recipes and portion guidelines.

• Operate kitchen equipment such as ovens, grills, fryers, and mixers safely and efficiently.

• Follow food production schedules to ensure timely and consistent meal preparation.

• Maintain the quality, texture, and presentation of food as per company standards.

Food Safety & Hygiene

• Adhere to all food safety and sanitation regulations, including proper food handling, storage, and labeling.

• Ensure workstations, kitchen tools, and equipment are cleaned and sanitized before and after each use.

• Monitor food temperatures and follow proper procedures for cooling, reheating, and storing food items.

• Comply with health and safety regulations to prevent food contamination and kitchen hazards.

Inventory & Waste Management

• Assist in receiving, inspecting, and storing raw ingredients and supplies properly.

• Minimize food waste by following portion control and proper storage procedures.

• Report inventory shortages, equipment malfunctions, or any kitchen-related concerns to the Kitchen Supervisor.

Team Collaboration & Efficiency

• Work closely with the kitchen team to ensure smooth operations and timely order fulfillment.

• Follow instructions from the Head Chef or Supervisor and assist with additional kitchen tasks as needed.

• Maintain a positive and cooperative attitude in a fast-paced, team-oriented environment.

KPI’s

• Food Quality Score: Maintain a minimum of 90% quality rating based on internal audits.

• Order Accuracy Rate: Ensure at least 98% of prepared food meets portion and recipe standards.

• Production Efficiency: Meet daily production targets within designated timeframes.

• Health & Safety Compliance Score: Achieve a minimum of 95% compliance in internal and external food safety audits.

• Sanitation & Cleaning Score: Maintain a 100% pass rate in kitchen cleanliness checks.

• Zero Foodborne Incidents: Ensure zero reported cases of food contamination or violations.

• Food Waste Reduction: Keep food waste below 3% of total production.

• Inventory Accuracy: Maintain 95% accuracy in stock records and ingredient usage.

• Equipment Downtime: Report and resolve kitchen equipment issues within 24 hours.

• Teamwork Rating: Maintain an 85% positive feedback score from supervisors and peers.

• Task Completion Rate: Complete 95% of assigned tasks within shift hours.

• Attendance & Punctuality: Maintain at least a 95% attendance record with minimal unplanned absences.

Qualifications:

• 1+ years of experience as a cook in a high-volume kitchen, central kitchen, or restaurant setting.

• Knowledge of kitchen safety, food handling, and sanitation standards.

• Ability to work efficiently in a fast-paced environment with strict time constraints.

• Strong attention to detail and consistency in food preparation.

• Ability to lift to 50 lbs and stand for long periods.

• Flexibility to work various shifts, including weekends and holidays.

Skills:

• Knife skills and ability to prepare ingredients quickly and precisely.

• Time management skills for handling multiple prep tasks simultaneously.

• Paying attention to detail to ensure ingredient consistency, portioning, and presentation.

• Strong work ethic with the ability to work quickly under pressure in a team-oriented environment.

• Flexibility to adapt to different tasks, including kitchen prep for daily specials or seasonal menu items.

Benefits:

• Competitive hourly pay with opportunities for performance-based raises

• Employee discounts on meals

• Paid training and uniforms provided

• Paid time off and professional development opportunities