Catering Cook (Year-Round)

The Catering Cook is responsible for the preparation, execution, and presentation of high-quality food for events of varying size and complexity. This role requires strong culinary fundamentals, the ability to produce food consistently at scale, and a commitment to quality, efficiency, and collaboration. The Catering Cook works closely with the Executive Chef, Catering Manager, and event staff to ensure seamless execution from prep through service while maintaining high standards in food safety, presentation, and guest experience.

Essential Duties & Responsibilities:

• Prepare and execute menu items for catered events, ensuring consistency, quality, and timely delivery
• Follow recipes, production sheets, and Banquet Event Orders (BEOs) with accuracy and attention to detail
• Execute batch cooking and large-scale food production while maintaining quality and presentation
• Prepare meals that accommodate a variety of dietary needs, including gluten-free, vegan, kosher, and other restrictions
• Maintain strict adherence to dietary guidelines and ingredient standards
• Assist in menu execution and support development of seasonal and event-specific offerings
• Ensure proper portion control and yield management to support cost efficiency and minimize waste
• Maintain organized prep lists, workstation setup, and overall kitchen cleanliness
• Operate and maintain commercial kitchen equipment safely and effectively, including ovens, steamers, and tilt skillets
• Support food transport and ensure proper hot and cold holding standards for catered events
• Execute strong plating and presentation standards for both buffet and plated service
• Collaborate with culinary and event teams to ensure smooth service and clear communication during events
• Adapt quickly to changing event needs, including guest count adjustments and menu modifications
• Assist other stations or team members as needed to support overall event success
• Identify and resolve issues related to food production, equipment, or timing in a fast-paced environment
• Performs other duties as assigned

• Strong culinary fundamentals, including knife skills, cooking methods, and seasoning
• Experience with high-volume food production and catering or banquet-style service
• Knowledge of a variety of cuisines and dietary practices
• Experience preparing food for dietary restrictions and following strict guidelines
• Basic baking and pastry skills
• Strong organizational and time management skills with the ability to prioritize tasks
• Ability to read and execute production sheets and event orders
• Attention to detail in both food preparation and presentation
• Strong communication skills and ability to work effectively in a team environment
• Ability to remain calm and effective under pressure
• Flexibility and willingness to adapt to changing needs in a fast-paced environment
• Experience using commercial kitchen equipment and maintaining food safety standards
• Commitment to quality, consistency, and presentation in all aspects of food preparation