Production Cook

Green Apple Catering; New York (NY); On-site; USD 25,000 - 33,000; Full time

Job summary

Green Apple Catering & Events is hiring Production Cooks who can work at scale without sacrificing quality. This is batch cooking at a level most restaurant kitchens never reach, and it requires cooks who are fast, precise, and comfortable following standardized recipes across multiple production lines.

As a Production Cook, you'll work in our commissary kitchen preparing large quantities of food for corporate lunches, galas, weddings, government contracts, and institutional orders.

Qualifications

• 1+ years of professional cooking experience in catering, institutional, or high-volume settings.
• Familiarity with large-batch cooking techniques and commercial kitchen equipment.
• Ability to read and follow standardized recipes with precision.
• NYC Food Handler's Certificate (or willingness to obtain before starting).
• Physical ability to stand for long shifts and lift up to 50 pounds.
• Dependability and a team-oriented work ethic.

Responsibilities

• Prepare large-batch recipes following standardized kitchen SOPs.
• Execute hot and cold production for daily event orders.
• Maintain accurate portioning and presentation across all items.
• Label, date, and store all prepped items per HACCP guidelines.
• Monitor and record food temperatures throughout the production cycle.
• Keep station clean, organized, and ready for health inspections.
• Communicate with the kitchen manager on production progress and supply needs.

Skills

Cooking experience

Large-batch cooking

Standardized recipes

NYC Food Handler's Certificate

Physical stamina

Teamwork and dependability

Tools

Commercial kitchen equipment

Job description

Production Cook — High-Volume Prep for Events Serving Hundreds to Thousands

When a single event needs 800 plated entrees and another needs 1,200 boxed lunches — all for the same day — someone has to execute. Green Apple Catering & Events is hiring Production Cooks who can work at scale without sacrificing quality. This is batch cooking at a level most restaurant kitchens never reach, and it requires cooks who are fast, precise, and comfortable following standardized recipes across multiple production lines.

Batch Cooking at Scale With Zero Room for Error

As a Production Cook, you'll work in our commissary kitchen preparing large quantities of food for corporate lunches, galas, weddings, government contracts, and institutional orders. You'll follow established recipes and SOPs, maintain portion accuracy, and meet production deadlines that align with our delivery and event schedules. Speed matters here — but so does consistency, because every plate carries the Green Apple name.

• Prepare large-batch recipes following standardized kitchen SOPs
• Execute hot and cold production for daily event orders
• Maintain accurate portioning and presentation across all items
• Label, date, and store all prepped items per HACCP guidelines
• Monitor and record food temperatures throughout the production cycle
• Keep your station clean, organized, and ready for health inspections at all times
• Communicate with the kitchen manager on production progress and supply needs

Skills and Background for Success in This Kitchen

• 1+ years of professional cooking experience (catering, institutional, or high-volume restaurant)
• Familiarity with large-batch cooking techniques and commercial kitchen equipment
• Ability to read and follow standardized recipes with precision
• NYC Food Handler's Certificate (or willingness to obtain before starting)
• Physical ability to stand for long shifts and lift up to 50 pounds
• Dependability and a team-oriented work ethic

Build Your Culinary Career in a Kitchen That Produces at Scale

Green Apple has grown from a small catering company into an operation that handles events for up to 3,000 guests. Our kitchen maintains DOHMH licensing and HACCP certification — standards that require disciplined production practices every day. We've served Amazon, Morgan Stanley, government agencies, and hundreds of corporate clients. Production Cooks who show skill and initiative have a clear path to advance into Party Chef and sous chef roles.

Frequently Asked Questions

How many meals does the kitchen produce on a typical day?

Production volume varies by day and season, but our kitchen regularly produces hundreds to over a thousand meals per day for corporate lunches, events, and institutional contracts. Peak seasons (holidays, spring gala season) can push daily output significantly higher.

What shifts are available for Production Cooks?

Most production shifts start early morning (5:00 or 6:00 AM) to ensure food is ready for midday deliveries and evening events. Some afternoon and evening shifts are available depending on the event schedule. Full-time positions typically run five days per week.

Will I be preparing specific menu items or rotating through stations?

Production Cooks at Green Apple rotate through different stations and menu items based on the day's orders. One day you might be on cold prep — salads and grain bowls — and the next you're on hot production for entrees and sides. Versatility is valued and expected.

Does Green Apple promote Production Cooks to Party Chef roles?

Yes. Several of our current Party Chefs started as Production Cooks. If you demonstrate strong cooking skills, reliability, and the ability to work in front of guests, there is a clear advancement path from the commissary kitchen to on-site event cooking roles.

Our planners are standing by to answer your questions and bring your vision to life

We rely on Green Apple Catering for all our major office events, and they never disappoint! Mazen is fantastic—easy to collaborate with and always accommodating. The service and food are consistently exceptional, and the entire team is outstanding. We’re excited to work with them again soon!
Susan Rakibi