Job Openings

Join the Food Outreach family!

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

Team Compensation: Our clients, volunteers, and mission inspire us every day! We are excited to welcome new team members whose compensation will include platinum health benefits at no cost to the employee, 10 paid holidays, paid vacation and sick time, family medical leave, and employee/employer-contribution retirement plans.

Chef Assistant

The Chef Assistant assists the Chef in preparing nutritious food, food production, safety and sanitation, quality assurance, and group education for clients, volunteers and interns.

Essential Functions of the Chef Assistant:

  • Assists with all aspects of food production and kitchen services under the supervision of the Executive 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 Executive 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 freezer, storage rooms and kitchen areas.
  • Maintains database as directed by Executive Chef.
  • Assists with cooking demonstrations on-site and 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.
  • Assists with working with local culinary programs to recruit and manage interns.

Knowledge, skills and abilities:

  • Strong interpersonal skills. Sensitive to the feelings of others, respectful of individual differences, mature understanding of social problems, and able to establish relationships quickly.
  • Knowledge of the nutritional needs of people living with HIV, cancer and other chronic illnesses.
  • 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 long 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.

Work hours Wednesday and Friday 8:00 am – 2:00 pm, Saturday 7:30 am – 1:30 pm. Infrequent event hours may be on weekends or evenings.

Position Time Schedule: This part-time position is governed by personnel policies related to part-time employment.

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

Job Type: Part-time

Pay: $18.00 – $20.00 per hour

Expected hours: 20 per week


  • Day shift

Weekly day range:

  • Every weekend
  • Monday to Friday


  • Retirement plan
  • Paid holidays
  • Vacation and sick paid time off

Send resume to [email protected]

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