Be an early applicantLess than 25 applicants

Company

Original Job Post

San Pedro Fish Market and Restaurant · 2 days ago

Commissary Crew

Los Angeles, CA

Full-time

Onsite

Entry Level

$16.78/hr - $20/hr

1+ years exp

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Food and Beverage Services

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Responsibilities

Responsible for prepping and portioning menu components for the restaurants, including soups, sauces, and vegetables, as well as scaling, gutting, and filleting whole fish.

Ensure proper portioning, packaging, labeling, and storage of food according to company procedures and health guidelines.

Receive, unload, count, and store incoming commissary orders correctly.

Process, package, and load products for delivery to restaurant locations.

Maintain cleanliness and organization in work areas, walk-ins, freezers, and storage areas.

Practice safe use of equipment like forklifts and pallet jacks.

Conduct opening and closing checklists.

Effectively communicate with crew, peers, and senior management.

Follow and enforce company policies and procedures, ensuring a safe working environment.

Comply with regulations, sanitation guidelines, and safety policies, reporting any concerns to the Manager.

Qualification

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Food safety proceduresRestaurant knife skillsMS OfficeTimekeeping systemPoint of service systemCity state federal hospitality guidelinesCommunicationCollaborationFlexibilityWarehouse ExperienceBOH Restaurant ExperienceBilingual

Required

Responsible for prepping and portioning menu components for our restaurants including soup, sauces, vegetables with the ability to scale, gut and filet whole fish.

Ensure food is properly portioned, packaged, labeled and stored according to Company procedure and health and safety guidelines.

Receive, unload, count and correctly store incoming commissary orders.

Process, package and load product for delivery to our restaurant locations.

Maintain clean and organized work areas, walk-ins, freezers and storage areas.

Practice safe use, including maintaining proper certifications, of the forklift, pallet jack, and all other equipment.

Conduct opening and opening checklists.

Effectively communicate with crew, peers and senior management.

Follow and enforce company policies and procedures.

Maintain a safe working environment at all times.

Comply with all city, state, federal and Company regulations, sanitation guidelines, and safety policies and promptly report violations or concerns to the Manager.

Minimum of a high school diploma or equivalent required or relevant work experience.

Current Food Handler's Card and Forklift Certification must be maintained.

Ability to communicate professionally and effectively with others.

Ability to read, write and comprehend English.

Working knowledge of food safety procedures, basic restaurant knife skills.

Ability to effectively collaborate with others to reach common goals.

Proficient in MS Office including Word and Excel and able to adapt to new systems quickly.

Ability to use the Company's timekeeping system and point of service system.

Flexibility to work over 40 hours per week, weekends and holidays.

Working knowledge of city, state and federal hospitality guidelines.