Position Summary:
The Cook I is the entry-level classification within the Cook series and performs foundational food preparation and production activities in support of Kitchen Operations. Working under the direction of the Production Supervisor and alongside the kitchen team, this position prepares ingredients, assists with meal production, packages meals, maintains sanitation standards, and supports efficient kitchen operations.
Cook I staff develop foundational culinary skills while learning commercial food production techniques, food safety practices, and quality standards to prepare nutritious meals for Community Food Bank (CFB) nutrition programs. Staff may be assigned to work at the Caridad Community Kitchen, Mobile Meals, or other Kitchen Operations locations based on operational needs.
Position Distinction
Cook I is the entry-level classification in the Cook series. Staff perform routine food preparation and kitchen support duties while developing the knowledge and skills necessary to independently prepare meals and advance to the Cook II classification.
Key Responsibilities:
Food Preparation & Production
- Prepares ingredients by washing, peeling, cutting, measuring, mixing, and portioning food according to standardized recipes and production schedules.
- Assists with the preparation, cooking, packaging, and assembly of meals following established recipes, production procedures, and quality standards.
- Accurately portions food and assembles meals to ensure consistency and compliance with meal specifications.
- Labels, dates, stores, and rotates food products in accordance with food safety guidelines and First In, First Out (FIFO) principles.
- Assists with preparing meals for community meal sites, home-delivered meal programs, contract meal services, emergency feeding operations, and special events.
- Assists with receiving, inspecting, unloading, and storing food and kitchen supplies.
Kitchen Operations
- Maintains clean, organized, and sanitary workstations throughout the production process.
- Operates commercial kitchen equipment safely and according to established procedures and training.
- Assists with dishwashing, cleaning, and sanitation of kitchen equipment, utensils, food preparation areas, and storage areas.
- Supports inventory organization and proper storage of food and supplies.
- Reports equipment malfunctions, inventory shortages, food quality concerns, or safety hazards to the Production Supervisor.
Food Safety & Quality
- Follows all food safety, sanitation, HACCP, and workplace safety procedures.
- Monitors and records food temperatures as required.
- Maintains proper food handling, storage, labeling, and sanitation practices.
- Helps ensure meals meet established quality, portion, appearance, and presentation standards.
- Properly uses required personal protective equipment (PPE) and follows safe work practices.
Teamwork & Customer Service
- Works collaboratively with kitchen staff, volunteers, and other departments to support daily operations.
- Maintains a positive, respectful, and professional work environment.
- Demonstrates flexibility by assisting in other kitchen functions as operational needs require.
- Supports special events, emergency feeding operations, and other organizational initiatives.
- Participates in continuous improvement efforts to enhance food quality, production efficiency, and customer service.
Other Duties
- Performs other duties as assigned.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the staff member for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Qualifications:
Minimum Qualifications
- High school diploma or GED preferred.
- Six (6) months of experience in food service, hospitality, customer service, or a related field preferred.
- Food Handler Card or ability to obtain within 30 days of hire.
- Ability to read and follow recipes, instructions, and food safety procedures.
Preferred Qualifications
- One (1) 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.
Knowledge, Skills, & Abilities
- 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.
Core Competencies
- Customer Focus
- Collaboration
- Communication
- Accountability
- Attention to Detail
- Food Safety
- Quality Focus
- Dependability
- Continuous Learning
- Mission Alignment
An equivalent combination of education and experience may be considered if applicable and must be directly related to the functions and body of knowledge required to successfully perform the job.
Physical Requirements:
- Medium Work – Ability to exert up to 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force 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 safely operate commercial kitchen equipment, including ovens, mixers, slicers, kettles, and food preparation equipment.
- 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 (PPE) and follow safe work practices.
- Ability to occasionally work evenings, weekends, holidays, or extended hours to support operational needs.