Cook I

Ventana Canyon Alliance Llc; Tucson (AZ); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

Paid time off

401k

Employee golf privileges

Job summary

Ventana Canyon is seeking a Cook I to join our culinary team in Tucson, AZ. This entry-level role focuses on building confidence across stations, refining techniques, and producing quality dishes while learning recipes, procedures, and plating standards.

You will support senior cooks, maintain clean workstations, and practice strict food safety and sanitation. Evening, weekend, and holiday availability are required as business needs dictate.

Qualifications

• 1–2 years of restaurant or culinary experience preferred.
• Positive attitude and strong work ethic.
• Ability to take coaching and apply feedback.
• Must be able to pass a background check.
• Must be 18 years old.
• Basic knife skills and understanding of kitchen sanitation.

Responsibilities

• Prepare salads, appetizers, desserts, and other cold station menu items.
• Complete prep assignments accurately and efficiently.
• Learn recipes, cooking procedures, and plating standards.
• Follow instruction and feedback from chefs and senior cooks.
• Maintain clean, organized, and stocked workstations.
• Practice proper food safety, sanitation, and product rotation.
• Assist other stations during service as skills develop.

Skills

Basic knife skills

Food safety

Job description

The Cook I position is intended for cooks in the early stages of their culinary career who have developed basic kitchen skills and are eager to continue learning. This role focuses on building confidence, refining techniques, and gaining experience across multiple stations while consistently producing quality food.Duties/Responsibilities:Prepare salads, appetizers, desserts, and other cold station menu items.Complete prep assignments accurately and efficiently.Learn recipes, cooking procedures, and plating standards.Follow instruction and feedback from chefs and senior cooks.Maintain clean, organized, and stocked workstations.Practice proper food safety, sanitation, and product rotation.Assist other stations during service as skills develop.Key Results:Advanced knowledge of commercial kitchen equipment, knife skills, food safety guidelines, andDemonstrates steady growth in skill and confidence.Maintain consistency and organization throughout each shift.Learn new stations and techniques with enthusiasm.Education/Experience:1–2 years of restaurant or culinary experience preferredPositive attitude and strong work ethicAbility to take coaching and apply feedbackBasic knife skills and understanding of kitchen sanitationDesire to continue developing culinary skillsReliable attendance and punctualityMust be able to pass a background checkMust be 18 years oldPhysical Requirements:Must be able to stand for extended periods, lift heavy objects (often 50+ lbs.), and work effectively in hot, high-pressure environments.Must be able to physically reach, bend, stoop and kneel.Must be able to work under variable temperature conditions (extreme heat or cold).Repetitive movements.Exposure to water, chemicals, and cleaning agents.Must be able to work in a loud environment.Schedule: Must be available to work evenings, weekends, holidays, and special events as business needs dictate.Compensation and Benefits:Comprehensive benefits packages include medical, dental, vision, paid time off.401 KEmployee golf privilegesVentana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Ventana Canyon makes hiring decisions based solely on qualifications, merit, and business needs at the time.