Lead Institutional Cook: Menu-Driven Meals & Team

Harboroaks; Tucson (AZ); On-site; USD 28,000 - 42,000; Full time

Job summary

Harboroaks in Tucson, AZ is seeking a skilled cook to implement menus, coordinate food preparation, and supervise kitchen staff. You will ensure meals meet nutritional standards and quality, while maintaining equipment and inventory.

The role requires ServSafe or equivalent certification and experience in institutional food service. The position emphasizes adherence to safety, cost controls, and collaboration with dietitians to keep menus varied and appetizing.

Qualifications

• Two or more years of experience in a food service role preparing food for institutions such as schools, hospitals, or cafeterias.
• ServSafe certification or equivalent food safety certification as required by state or facility.
• High school diploma or equivalent; additional culinary education preferred.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances, and work areas for cleanliness and function.
• Take inventory of supplies and equipment.
• Collaborate with Food Service leadership or Dietitian to ensure varied, nutritious, and appetizing menus.
• Coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with policies, quality standards, cost parameters, and regulatory requirements.

Skills

Food prep

Menu planning

Supervise staff

Inventory management

Equipment cleanliness

Regulatory compliance

Food safety

Education

High school diploma or equivalent

Culinary training preferred

Job description

Harboroaks in Tucson, AZ is seeking a skilled cook to implement menus, coordinate food preparation, and supervise kitchen staff. You will ensure meals meet nutritional standards and quality, while maintaining equipment and inventory.

The role requires ServSafe or equivalent certification and experience in institutional food service. The position emphasizes adherence to safety, cost controls, and collaboration with dietitians to keep menus varied and appetizing.