HighVolume Production Prep Cook Assembler

MARCUS SAMUELSSON RESTAURANT GROUP; New York (NY); On-site; USD 27,552 - 30,307; Full time

Job summary

MARCUS SAMUELSSON RESTAURANT GROUP in New York is seeking a High-Volume Production Prep Cook to join our culinary team. The role involves executing large-scale culinary tasks, ensuring speed and accuracy, and following strict food safety guidelines. Candidates should have at least one year of relevant kitchen experience, be bilingual in English and Spanish, and be able to perform physical tasks. This position offers a competitive hourly wage of $20-$22 and requires a flexible work schedule including weekends and holidays.

Qualifications

• Minimum one year of recent experience in a high-volume, fast-paced commercial kitchen.
• Ability to communicate effectively with kitchen staff and management.
• Proven ability to maintain a high production pace and output for extended periods.

Responsibilities

• Execute high-volume, repetitive prep tasks for large quantities of ingredients.
• Work quickly and accurately on the meal assembly line.
• Strictly follow established SOPs and recipes for consistency.

Skills

Speed and Stamina

Bilingual in English and Spanish

Instructional Compliance

Job description

High-Volume Production Prep Cook / Assembler - Marcus Samuelsson Restaurant Group

Join Our Precision Meal Production Team!

$20-$22 Hourly Wage

We are seeking highly efficient and detail-oriented High-Volume Production Prep Cooks/Assemblers to join our culinary facility. This role is central to our mission of producing fresh, high-quality, chef-designed meals daily for delivery service. Success in this role requires speed, precision, and the ability to strictly follow standardized batch production instructions in a fast-paced, industrial kitchen environment.

Key Responsibilities

The primary focus is on executing large-scale, standardized culinary tasks with consistent speed and accuracy.

Batch Preparation: Execute high-volume, repetitive prep tasks (e.g., chopping, portioning, mixing) for large quantities of ingredients according to precise recipe specifications and production schedules.

Assembly Line Execution: Work quickly and accurately on the meal assembly line, placing specific components into containers to ensure every finished product meets exact weight, component, and visual standards.

Recipe Adherence: Strictly follow established Standard Operating Procedures (SOPs) and recipes for consistency across all batches, ensuring quality and flavor profiles are uniform for our customers.

Food Safety & Organization: Adhere rigorously to all HACCP, food safety, and sanitation guidelines. Properly label, date, and store all raw, prepped, and finished ingredients to maintain quality and minimize waste.

Workstation Management: Maintain a clean, organized, and stocked workstation at all times, including the sanitization and breakdown of equipment used for mass production.

Equipment Reporting: Proactively report any necessary maintenance and temperature logs of large-scale commercial kitchen equipment to management.

Other duties in the Back of House as assigned, focused on supporting high-volume production goals.

Qualifications

• 1+ Year Production Experience: Minimum one (1) year of recent experience in a high-volume, fast-paced commercial kitchen, catering, commissary, or food manufacturing/production environment.
• Bilingual in English and Spanish, with the ability to communicate effectively with kitchen staff and management.
• Speed and Stamina: Proven ability to maintain a high production pace and output for extended periods, working with precision on repetitive tasks.
• Instructional Compliance: Exceptional ability to read, understand, and strictly follow detailed, specific written and verbal instructions and recipes.
• Physical Requirements: Must be able to stand/walk for the entire shift, with frequent bending, twisting, squatting, and reaching overhead. Ability to frequently lift/carry items up to 35 lbs. and push/pull items up to 75 lbs. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
• Flexible Schedule: Must be available to work a flexible schedule, including weekends and holidays, based on production demands.