Deli Commissary Production-Herriman
Position Summary
The Overnight Commissary Production Specialist supports high-volume overnight food production operations. This role begins at the Herriman store for training and skill development, then transitions to the West Valley commissary facility once operational.
Key Duties And Responsibilities
Prepare, cook, portion, and package high-volume food items according to recipes, production plans, and quality standards.
Produce large quantities of ready-to-eat meals efficiently and accurately during overnight hours.
Follow standardized production processes to ensure consistency across all products.
Assist with menu execution and production planning as needed.
Maintain accurate food inventories and production records.
Monitor, operate, and properly maintain kitchen and production equipment.
Training & Development
Participate in hands-on training and skill development.
Work closely with leadership and team members to build production skills.
Demonstrate reliability, adaptability, and readiness.
Support centralized production operations serving multiple store locations.
Maintain production efficiency, food safety, and quality standards in a high-output environment.
Product Handling
Stock shelves and coolers according to store standards.
Ensure product freshness by rotating stock and checking expiration dates.
Absorb deliveries and organize stock rooms as needed.
Package and label products using a computer program.
Assists the department to maintain proper freshness, pricing, code dating, tare and merchandising of products in compliance with company policies and procedures.
Cleanliness and Safety
Maintain a clean and organized work area.
Follow all safety and sanitation procedures.
Report any safety hazards or equipment issues to management.
Adhere to all food safety and sanitation regulations.
Contributes towards the cleaning responsibilities in the department as management sees fit.
Team Collaboration
Work effectively with overnight production teams and leadership.
Support a positive, respectful, and accountable team culture.
Participate in training sessions, meetings, and process improvements.
Qualifications
Education and Experience:
High school diploma or equivalent (preferred).
Previous experience in food service or guest service (preferred).
Competencies:
Friendly
Self-motivation
Communication
Time management
Adaptability
Problem solving
Safety
Teamwork
Reliability
Drive
Skills and Abilities:
Write, speak, hear, and understand the spoken word to respond promptly to pages, requests, team members, and guests.
Work in a fast-paced environment.
Use kitchen tools and equipment.
Basic math skills for handling cash transactions.
Read and follow instructions.
Good verbal communication skills.
Operate cooking machinery.
Physical Requirements:
Ability to stand, walk, twist, sit, and bend for extended periods and repetitively.
Ability to lift and carry items weighing up to 50 pounds.
Lifting may include floor to shoulder and overhead lifting repeatedly.
Manual dexterity for handling small objects and operating equipment.
Repetitive use of hands and arms to push, pull, carry, lift, reach, grip, and balance.
Occasional stoop, crouch, kneel, or crawl.
Availability
Flexible availability, including evenings, weekends, and holidays.
Tools And Machinery
Digital ordering platforms
Extensive phone and intercom use
Blades, slicers, and knives
Fryers, ovens, grills, hot cases and cold cases
Temperature controlled rooms
Step stools/ladders
Trash Compactor
Bailer
Wheelers
Digital communication and training platforms
Benefits
Competitive hourly wage/salary.
Benefits packages including health insurance, Disability plans, EAP, 401k plans, Supplemental Insurances and team member discounts.
Work Environment
A friendly and supportive team atmosphere.
Opportunities for career advancement and professional development.
A safety forward atmosphere.
An innovative, supportive, and input-driven management team.
Note
This job description is not intended to be all-inclusive. Team members may perform other related duties as negotiated to meet the ongoing needs of the organization.