Lead Cook & Events Coordinator

SUMMARY

Under the guidance of the Nutrition Services Supervisor, the Lead Cook & Events Coordinator is responsible for overseeing daily food preparation and service, coordinating all special event and catering needs, and ensuring compliance with food safety regulations. This bilingual position supports FIELD’s mission by providing high-quality food services across sites and special programs, ensuring a culturally responsive and inclusive approach.

This position serves a dual role—managing the preparation and delivery of meals for daily operations and coordinating all aspects of FIELD-sponsored events and catering functions. The Lead Cook is responsible for quality control, kitchen leadership, inventory, and collaboration with the Nutrition Services team to ensure efficient, nutritious, and compliant food services.

Include, but are not limited to, the following. Other related duties and responsibilities may be assigned.

• Prepare and serve meals in compliance with health, safety, and sanitation standards.
• Ensure meals meet state and federal nutritional guidelines.
• Supervise kitchen aides, corps members, CTE students, and volunteers as assigned.
• Maintain cleanliness of kitchen equipment and facilities.
• Support nutrition services for all populations including students, staff, and children (e.g., ECE center participants).

• Plan, prepare, and execute catering services for FIELD events, including board meetings, staff retreats, community programs, and student celebrations.
• Coordinate services for emergency contracts (e.g., sack lunches for local fire departments or other emergency agencies).
• Collaborate with the Nutrition Services Supervisor to ensure menu alignment, staffing, and logistics for event-based food service.
• Coordinate delivery, setup, and breakdown of catering services on- and off-site.
• Source culturally appropriate and event-specific menu options.

• Follow established procedures for food safety, hygiene, and handling in accordance with local, state, and federal regulations.
• Maintain accurate records of food production and inventory in compliance with program requirements.
• Ensure proper storage of food and monitor temperatures of freezers, refrigerators, and food items.
• Support proper recycling practices in line with Cal Recycle and internal compliance standards; encourage sustainable practices in food preparation and event services.

• Monitor food and supply inventory, report shortages, and request orders.
• Assist in maintaining cost control through efficient use of food and supplies.
• Receive and verify deliveries.

• Work closely with the Nutrition Services Supervisor to align on weekly menus, staffing, and reporting requirements.
• Communicate with the Director of Student Services regarding special requests, budget needs, or programmatic adjustments.
• Provide bilingual communication support in kitchens and at events as needed.

• Provide direction to kitchen aides, temporary staff, corps members, CTE students, and volunteers assisting with food service and event functions.
• Ensure all food service personnel follow established safety, cleanliness, and recycling standards.

• Kitchen and catering environments, including exposure to hot and cold temperatures.
• Standing for extended periods; walking, lifting (up to 52 lbs), bending, and reaching.
• Pushing/pulling carts and lifting large containers.
• Use of kitchen equipment such as stoves, ovens, mixers, and slicers.
• Lifting, carrying, pushing and pulling heavy objects up to 52 pounds.
• Standing and walking for extended periods of time.
• Dexterity of hands and fingers to operate kitchen equipment.
• Carrying, pushing or pulling food trays, carts, materials and supplies.
• Reaching overhead, above the shoulders and horizontally.
• Bending at the waist.
• Seeing to assure proper quantities of food.