Kitchen Cook

ASF Solutions is looking for dependable, hands-on Cooks to join a growing,

high-volume kitchen preparing and packaging meals for our residential

program.

We’re building a kitchen operation that is safe, organized, consistent, and

sustainable, and we’re looking for people who want to grow with it.

This is a working kitchen. You’ll cook, prep, clean, organize, receive

inventory, follow food-safety practices, and work as part of a team to make

sure meals get out safely and on time.

Previous professional kitchen experience is important, but we’re also looking

for someone who is adaptable, teachable, and comfortable learning new

systems as the operation continues to grow.

Cooks will be cross-trained across kitchen functions and may rotate between

opening, production, closing/prep, receiving, inventory, and weekend

responsibilities.

WHAT YOUR SHIFT MAY LOOK LIKE

OPENING / EARLY PRODUCTION

The opening cook gets the day moving and serves as the primary point person

for scheduled vendor deliveries.

• Open and prepare the kitchen for daily production.
• Begin breakfast, early production, and assigned prep.
• Help ensure meals are cooked, prepared, packaged, and ready for

delivery on schedule.

• Review the inventory notes and handoff from the previous shift.
• During the latter part of the shift, receive scheduled vendor deliveries.
• Check deliveries against vendor packing slips/invoices and verify items

received.

• Check product condition and temperatures as required.
• Put incoming inventory away promptly and correctly.
• Rotate existing product using FIFO.
• Update inventory records and communicate shortages, substitutions,

damaged items, or discrepancies.

• Keep the kitchen organized and ready for the next stage of production.

The Opening Cook’s first responsibility is supporting on-time meal

production and delivery. Receiving is planned into the shift so it can be

completed without unnecessarily disrupting production.

MIDDAY PRODUCTION

The production cook carries the bulk of the day’s cooking.

• Prepare and cook scheduled meals and components.
• Complete daily prep and production.
• Package and stage meals for delivery.
• Monitor food quality, portions, temperatures, and timing.
• Maintain clean, organized work areas.
• Label, date, rotate, and properly store food.
• Use and maintain accurate inventory information.
• Communicate production needs, shortages, delays, equipment concerns,

or other issues to the Kitchen Manager.

CLOSING / PREP

The closing/prep cook finishes today’s work and sets up tomorrow’s

kitchen.

• Complete remaining production and packaging.
• Review available inventory and identify what is needed for the

following day.

• Complete and document the end-of-day inventory check.
• Pull and prepare ingredients and components needed for the next day’s

production.

• Label, date, rotate, and properly store food using FIFO.
• Communicate shortages, low-stock items, or ordering needs to the

Kitchen Manager.

• Complete closing cleaning and sanitation.
• Leave equipment, workstations, storage areas, and the kitchen clean,

organized, inventoried, and ready for the next morning.

The Closing/Prep Cook’s inventory becomes the starting point for the

Opening Cook the following day.

WEEKEND COVERAGE

Weekend production is generally lighter, so weekend shifts may use a two-

cook model focused on completing scheduled meals and deliveries, receiving

and organizing inventory as needed, completing Monday prep, and leaving

the kitchen fully cleaned, sanitized, organized, and ready for the week.

ALL COOKS ARE EXPECTED TO

• Follow recipes, production plans, and food-safety procedures.
• Prepare food safely, consistently, and on schedule.
• Maintain proper food temperatures and safe storage.
• Keep work areas clean and organized throughout the shift.
• Practice proper labeling, dating, rotation, and FIFO.
• Participate in inventory and receiving processes.
• Complete assigned prep so the next shift can work efficiently.
• Communicate problems early.
• Care for kitchen equipment and workspaces.
• Support packaging, dishwashing, sanitation, or other kitchen needs when

assigned.

• Work as a team and understand that every shift affects the next one.

WHO THRIVES HERE

You may be a great fit if you:

• Have professional kitchen experience and understand the pace of a

working kitchen.

• Can work confidently without constant supervision.
• Know the basics of professional kitchen flow, food safety, prep,

sanitation, and timing.

• Are comfortable learning new recipes, systems, and ways of doing

things.

• Take direction well and use good judgment when something needs

attention.

• Want to grow with a kitchen that is still building and strengthening its

systems.

• Take ownership of your work while respecting the roles and

responsibilities of the team.

• Communicate clearly and contribute ideas respectfully.
• Pay attention to details.
• Care about the people receiving the food you’re preparing.

THIS MAY NOT BE THE RIGHT FIT IF YOU:

• Frequently struggle with attendance or punctuality.
• Prefer to work only within a narrow list of tasks.
• Need constant supervision to stay productive.
• Resist cleaning, organizing, labeling, inventory, or prep work.
• Have difficulty receiving feedback or learning new systems.
• Don’t communicate when you see a problem.
• Leave unfinished or disorganized work for the next shift without

communicating it.

QUALIFICATIONS

• Previous professional kitchen experience required.
• Restaurant, commercial, institutional, catering, or other high-volume

food-service experience preferred.

• Ability to follow recipes, production instructions, and food-safety

procedures.

• Ability to work independently and as part of a team.
• Food Handler certification required within 30 days of employment;

training may be provided by ASF Solutions.

• ServSafe or other food-safety certification is a plus.
• Ability to work an assigned schedule within a seven-day operation,

including weekends as scheduled.

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods and bend, reach, lift, carry,

push, and pull as required in a commercial kitchen. Ability to lift and carry up

to approximately 50 pounds.

ABOUT ASF SOLUTIONS

ASF Solutions provides people-centered programs and services that support

individuals and communities. Our food-service operation plays an important

role in providing consistent meals to the people we serve.

We’re building a kitchen where safe food, good systems, teamwork, growth,

and respect for the people we serve all matter.

ASF Solutions is an Equal Opportunity Employer.

Employment is at-will and may be terminated by either the employee or

employer at any time, with or without cause or notice, as permitted by law.

Pay: $20.00 - $21.00 per hour

Expected hours: 40.0 per week

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Paid training

Work Location: In person