Catering Cook

Summary:

The Catering Cook provides hands-on culinary support for Guadalupe Centers’ catering and special event operations. Working under the direction of the Director of Catering, this role assists with food preparation, cooking, and execution of internal and external events, supporting catering operations based on scheduled programs and event demand.

Essential duties and responsibilities:

• Prepare, cook, and plate food for daily operations, internal programming, and catered events following established menus and recipes
• Assist the Director of Catering with menu execution and food preparation planning
• Support high-volume food production for school contracts, agency events, and third-party catering clients
• Ensure proper food handling, storage, and sanitation in compliance with health department regulations and food safety standards
• Assist with kitchen setup, breakdown, and cleanup for catering events and special programs
• Monitor food quality, portioning, and presentation to maintain consistency
• Assist with inventory tracking, food prep lists, and restocking kitchen supplies as directed
• Provide on-the-job guidance and support to temporary or event staff during food preparation and service (non-supervisory)
• Maintain a clean, organized, and safe kitchen environment
• Participate in recipe preparation and testing, including culturally appropriate and healthy menu items
• Support training of new kitchen staff by demonstrating proper food preparation and safety practices
• Other duties as assigned.

Qualification Requirements:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Required Qualifications

• High school diploma or equivalent
• Valid Kansas City, MO Food Handler’s Permit or Serv Safe Food Protection certification, or ability to obtain within 30 days
• Minimum of 2–3 years of experience in a professional kitchen or catering environment
• Demonstrated knowledge of food safety, sanitation, allergen awareness, and safe food handling practices
• Ability to follow standardized recipes, production schedules, portion controls, and food safety guidelines
• Ability to safely operate and work with commercial kitchen equipment, including ovens, stoves, steamers, griddles, and steam tables
• Valid driver’s license with the ability to deliver or pick up food-related products as needed
• Ability to work independently and collaboratively as part of a team in a fast-paced, deadline-driven environment
• Strong teamwork, communication, and time-management skills
• Flexibility to work early mornings, evenings, weekends, holidays, and varying schedules based on catering needs
• Ability to pass a background check, if required by contract or work location

Preferred Qualifications

• Experience with high-volume food production and off-site catering
• Prior experience supporting catering operations for schools, community programs, or special events
• Serv Safe Food Protection certification (if not already required at time of hire)
• Experience with inventory tracking and food preparation planning
• Knowledge of special dietary needs and culturally appropriate menu preparation
• Bilingual in Spanish and English

Physical Requirements

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

This position is active and requires prolonged standing and walking, as well as frequent bending, reaching, stooping, kneeling, crouching, and manual dexterity while performing job duties. The role requires balance, coordination, and the ability to safely maneuver within a fast-paced kitchen and event environment. While performing the duties of this job, the employee may be required to frequently turn or twist the neck and upper body.

The employee must be able to lift, carry, push, or pull items weighing up to 40–50 pounds, with or without assistance,…