Cook - On Call

Community Food Bank of Southern Arizona•Tucson, AZ

6d•$17 - $22•Onsite

About The Position

The Cook I is an entry-level position in the Cook series, performing foundational food preparation and production activities in support of Kitchen Operations. Under the direction of the Production Supervisor and alongside the kitchen team, the Cook prepares ingredients, assists with meal production, packages meals, maintains sanitation standards, and supports efficient kitchen operations. The role develops foundational culinary skills while learning commercial food production techniques, food safety practices, and quality standards for meals prepared for Community Food Bank nutrition programs. Staff may work at Caridad Community Kitchen, Mobile Meals, or other Kitchen Operations locations based on operational needs. Cook I performs routine food preparation and kitchen support duties while developing the knowledge and skills needed to prepare meals independently and advance to Cook II. The position may support community meal sites, home-delivered meal programs, contract meal services, emergency feeding operations, and special events. Duties may change, and other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

High school diploma or GED preferred.
Six months of experience in food service, hospitality, customer service, or a related field preferred.
Food Handler Card or ability to obtain one within 30 days of hire.
Ability to read and follow recipes, instructions, and food safety procedures.
Basic knowledge of food preparation techniques and kitchen safety practices.
Knowledge of food safety, sanitation, and proper food handling procedures.
Ability to follow standardized recipes and written instructions.
Ability to safely operate commercial kitchen equipment after training.
Ability to work efficiently in a fast-paced team environment.
Strong attention to detail and commitment to food quality.
Good organizational and time management skills.
Ability to communicate effectively with staff, volunteers, and supervisors.
Ability to adapt to changing priorities and production demands.
Ability to work effectively with people from diverse economic, social, and cultural backgrounds.
Ability to exert up to 50 pounds of force occasionally, up to 20 pounds frequently, and up to 10 pounds constantly to move objects.
Ability to stand and walk for extended periods throughout the workday.
Ability to frequently bend, stoop, kneel, crouch, reach, push, pull, and perform repetitive hand and arm movements.
Ability to frequently lift, carry, push, and pull food products, cookware, supplies, and equipment weighing up to 50 pounds.
Ability to work in commercial kitchen, cooler, freezer, and warehouse environments with varying temperatures, humidity, noise levels, and exposure to food allergens.
Ability to wear required personal protective equipment and follow safe work practices.

Nice To Haves

One year of experience in a commercial, institutional, or nonprofit food service environment.
Experience preparing food in a high-volume kitchen.
Basic knowledge of food safety and sanitation practices.
Bilingual in English and Spanish.
An equivalent combination of education and experience may be considered if applicable and directly related to the job functions and required body of knowledge.

Responsibilities

Wash, peel, cut, measure, mix, and portion ingredients according to standardized recipes and production schedules.
Assist with preparing, cooking, packaging, and assembling meals in accordance with recipes, production procedures, and quality standards.
Portion food and assemble meals consistently according to meal specifications.
Label, date, store, and rotate food products according to food safety guidelines and FIFO principles.
Assist with meal preparation for community meal sites, home-delivered meal programs, contract meal services, emergency feeding operations, and special events.
Assist with receiving, inspecting, unloading, and storing food and kitchen supplies.
Maintain clean, organized, and sanitary workstations during production.
Safely operate commercial kitchen equipment according to procedures and training.
Assist with dishwashing and cleaning and sanitizing kitchen equipment, utensils, food preparation areas, and storage areas.
Support organization of inventory and proper storage of food and supplies.
Report equipment malfunctions, inventory shortages, food quality concerns, and safety hazards to the Production Supervisor.
Follow food safety, sanitation, HACCP, and workplace safety procedures.
Monitor and record food temperatures as required.
Maintain proper food handling, storage, labeling, and sanitation practices.
Help ensure meals meet quality, portion, appearance, and presentation standards.
Use required personal protective equipment and follow safe work practices.
Collaborate with kitchen staff, volunteers, and other departments to support daily operations.
Maintain a positive, respectful, and professional work environment.
Assist in other kitchen functions as operational needs require.
Support special events, emergency feeding operations, and other organizational initiatives.
Participate in continuous improvement efforts related to food quality, production efficiency, and customer service.
Perform other duties as assigned.