Job Openings

Thank you for your interest in being a part of the Food Outreach team! 

Our clients, volunteers and mission inspire us every day! We are excited to welcome a new team member whose compensation will include platinum health benefits, 10 paid holidays, paid vacation and sick time, family medical leave and employee/employer-contribution retirement plans.

Assistant Chef

Primary Purpose: The Assistant Chef prepares nutritious food and provides guidance to Food Outreach regarding menu planning, food production, safety and sanitation, quality assurance, and group education for clients and volunteers. The Assistant Chef works closely with the Registered Dietitians to plan medically tailored meals to meet Food Is Medicine guidelines for our clients with HIV, cancer, and other chronic diseases such as diabetes, heart disease and renal disease.

Essential Functions of the Assistant Chef:

· Assists with all aspects of food production and kitchen services under the supervision of the Head Chef.

· Assist with preparing and cooking all nutritious food items, including all medically tailored meals, in accordance with ServSafe standards.

· Assists with training and supervising all volunteers in the kitchen, pack area and cooking events.

· Maintains and cleans all kitchen equipment and reports any issues to the Head Chef.

· Works within HAACP procedures.

· Record the temperature of all the freezers and refrigerators in the kitchen at the beginning and end of each day.

· Assists with Saturday cook and pack.

· Ensures portion control on all packed food items.

· Assists with year-end kitchen inventory.

· Assists with receiving and monitoring food deliveries.

· Maintains clean, organized cold and dry storage rooms and kitchen areas.

· Maintains database as directed by Head Chef.

· Assists with cooking demonstrations, primarily on-site and infrequently off-site.

· Assists with culinary event management.

· Meets with manager regularly and attends other meetings as necessary.

· Maintains ServSafe Certification.

· Assists with yearly training as required by federal grants standards of care.

Knowledge, skills and abilities:

· Sensitive to the feelings of others, respectful of individual differences, mature understanding of social problems, and able to establish relationships quickly.

· Ability to supervise volunteers.

· Excellent organizational skills.

· Ability to work independently or as part of a team.

· Strong interpersonal, oral, and written communication skills.

· Demonstrated knowledge of food service management and quality control (HAACP).

· Ability to interact with individuals in a culturally diverse environment.

· Must be able to lift a minimum of 50 lbs.

· Ability to stand for up to 8 hours at a time.

Position Qualifications:

· Culinary Degree Program Certification or equivalent work experience preferred.

· Must pass a background check.

· Must have Hep A & B vaccine, COVID vaccine, and updated PPD for TB.

· Must have or be willing to obtain ServSafe Manager Certification (food safety and sanitation certification).

· Must possess and maintain a valid driver’s license.

· Will participate and complete Forklift Operation Safety-Ref OSHA 1910.178.

Position Time Schedule: This is a full-time in-person position governed by personnel policies related to full-time staff.

· Work hours: Monthly rotating schedule of Tuesday – Friday 8:00 am – 4:00 and Saturday, 7:00 am – 3:00 pm and Monday – Friday 8:00 am – 4:00 pm

· Infrequent event hours may be on weekends or evenings.

Line of Authority: This position is supervised and evaluated by the Head Chef.

Salary Range: $37,440-$41,600 commensurate with experience.