Lead Cook, (Arizona-Sonora Desert Museum)

State Farm Stadium; Tucson (AZ); On-site; USD 19,000 - 29,000; Part time

Job summary

Craft Culinary Concepts seeks a Lead Cook for on-site work at the Arizona Sonora Desert Museum in Tucson, AZ. The role emphasizes hands-on cooking, adherence to recipes, and high standards of food safety and sanitation.

Responsibilities include operating multiple stations, maintaining clean prep areas, and supporting a teamwork-driven kitchen environment during events and normal service hours.

Qualifications

• 6 months experience in food preparation environment.
• Must be at least 18 years old.
• County Food Handler Card on file for each shift.
• Valid Driver's License required.
• Stand for long periods and lift up to 50 pounds.

Responsibilities

• Observe and practice all health and sanitation procedures.
• Prepare, hold, and serve food at correct temperatures.
• Label, date, and rotate products.
• Coordinate with\tBeO's to ensure timely cooking and proper presentation.
• Maintain clean, sanitized, and organized work areas.
• Assist other stations and prep when needed.

Skills

Knife skills

Food prep

Teamwork

Communication

Time management

Job description

Job Details

Locations

Showing 1 location

Tucson, AZ 85743, USA

• On-site
• Concessions
• Part‑Time

Description

Join us and take the next step in your professional journey! This role offers an opportunity for a culinary specialist with foundational experience to make a meaningful impact through hands‑on work at the Arizona Sonora Desert Museum.

The talented team at Craft Culinary Concepts brings their top tier service and management to leading stadiums, sports venues, cultural attractions, and music venues across the nation.

Essential Job Functions:

The Lead Cook must have knowledge of food preparation techniques and be able to produce hot and cold food items using current approved recipes meeting quality standards. This includes but is not limited to, handling food products from a raw state through the cooking and preparation process to the final plating, for service and/or display. This role is responsible for following and enforcing food safety and sanitation practices to ensure all food is handled in accordance with local health department and Craft Culinary Concepts policies. Some job duties may include the correct use of cooking equipment, proper storage, labeling and dating of food products, as well as ensuring clean and sanitized work areas. The Lead Cook will have to work with a variety of teammates with varying degrees of skill and knowledge of upscale kitchen operations and must be able to partner with individuals to achieve successful results. This includes but is not limited to cleaning kitchen areas during and after events to ensure stations are ready for use.

Essential Responsibilities:

• Observe and practice all established health and sanitation procedures.
• Ensure all food products are prepared, held, and served at correct temperatures.
• Ensure the proper rotation, labeling, and dating of all products.
• Always use the proper utensils and portions.
• Keep work area clean, sanitized, and organized.
• Keep management informed of food quantities and quality in prep, on the line, and in holding cabinets.
• Coordinate menus/BEO’s to ensure they are cooked timely, in correct vessels, and with accuracy.
• Assist with re‑stocking of food items, FIFO, correctly label and date as needed.
• Assist with receiving and stocking deliveries as needed.
• Assist other positions when needed.
• Be able to perform all opening and closing procedures and cleaning.
• May be assigned to work multiple stations throughout the shift.
• Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks, and responsibilities as required from time to time.

Requirements:

• Must be at least 18 years old.
• Must have a valid County Food Handler Card on file with Craft Culinary Concepts and in your possession for each shift worked.
• 6 months experience in food preparation environment.
• Familiar with knife skills and knowledge of kitchen equipment.
• Must be able to interact verbally and listen attentively to co‑workers and supervisors.
• Ability to follow written, oral direction, prep lists and timelines.
• Ability to work under pressure and independently.
• Valid Drivers License Required
• Must have ability and desire to report to work on time as scheduled in an event driven team environment.

Other Requirements:

Must be able to stand and exert fast‑paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Comfortable tolerating noisy environments. Hours may be extended or irregular to include nights, weekends, and holidays as driven by events. Must complete all pre‑employment forms and successfully pass a background check.

Craft Culinary Concepts is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Note: Applicants mustbe authorized towork for any employer in the U.S. We are unable to sponsor or take over sponsorship of a student or employment Visa (including, but not limited to F-1, M-1, J-1, H-1B, OPT and/ or CPT programs, etc.).

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.