Lead Cook & Catering Events Coordinator

Location: Northern

# Lead Cook & Catering Events Coordinator Hot Job Bakersfield, CA 93307## Overview Salary Range $22.00 - $24.00 Hourly## Description JOB DESCRIPTION|  |  |  || --- | --- | --- ||

Title:

Lead Cook & Catering Events Coordinator | Current as of:  7/29/2026 | FLSA Status:  Non-Exempt || Entity:  FIELD/EPIC | Department:  Nutrition |

Reports to:

Nutrition Services Supervisor |

Location:

Bakersfield Office (primary/reporting location) Work Arrangement:
Full-time; primarily on-site, with local travel to FIELD/EPIC sites and event locations

Schedule:

Schedule will be variable and based on operational and event needs. 10 month employee

Hourly Rate: $22-$24 per hour,  Placement within the range will be based on job-related experience, qualifications, skills, internal equity, and organizational budget.

SUMMARY Reporting to the Nutrition Services Supervisor, the Lead Cook & Catering Events Coordinator leads safe and compliant day-to-day meal production and food-service activities and coordinates catering for approved FIELD/EPIC events. The position prepares and serves meals, directs the daily work of assigned kitchen personnel, maintains food-safety and program records, supports inventory and cost controls, and coordinates menus, staffing, production, delivery, setup, service, and breakdown for on- and off-site events.

The position serves students, staff, children, community members, and other program participants in a safe, professional, culturally responsive, and inclusive manner.

DEFINITION:

This position serves a dual role managing the preparation and delivery of meals for daily operations and coordinating all aspects of FIELD-sponsored catering and event functions. The Lead Cook & Catering Events Coordinator is responsible for safety, quality control, kitchen leadership, inventory, and collaboration with the Nutrition Services team to ensure efficient, safe, nutritious, and compliant food services. This position provides day-to-day functional direction to assigned kitchen aides, temporary employees, corps members, CTE students, and volunteers.

Assigns tasks, demonstrates proper work methods, monitors quality and safety, provides coaching, and reports performance or conduct concerns to the Nutrition Services Supervisor. This position does not independently hire, terminate, discipline, or formally evaluate employees unless such authority is specifically delegated.

ESSENTIAL DUTIES & RESPONSIBILITIES Daily Nutrition Services
* Prepare and serve meals in compliance with health, safety, and sanitation standards.
* Ensure meals meet state and federal nutritional guidelines.
* Lead and provide direction to kitchen aides, Corps members, CTE students, and volunteers as assigned.
* Train and monitor assigned personnel in handwashing, glove use, illness reporting, cleaning, sanitizing, cross-contamination prevention, and allergen controls.
* Report suspected foodborne illness, contamination, or product recalls immediately.

Maintain cleanliness of kitchen equipment and facilities.
* Support nutrition services for all populations including students, staff, and children (e.g., ECE center participants).
* Cooperate with inspections and correct identified deficiencies.

Special Events & Catering
* 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.

Compliance & Safety
* Follow established procedures for food safety, hygiene, and handling in accordance with local, state, and federal regulations.
* Inspect food for quality, freshness, appearance, temperature, and portion size.
* Prevent allergen cross-contact.
* Prepare and document dietary substitutions, as authorized.
* Maintain accurate records of inventory, food production, temperature of freezers, refrigerators, and food items, sanitation, and corrective action logs  in compliance with program requirements.
* Responsible for opening and closing procedures.

Inventory, Procurement, & Recycling
* Monitor food and supply inventory, report shortages, and request orders.
* Ensure proper storage of food by labeling, dating, rotating, cooling and reheating, holding, transporting, and disposing properly using the first in-first out method.
* Follow FIELD/EPIC procedures for recycling, organic-waste separation, edible-food recovery, waste reduction, and disposal. Train assigned personnel on required practices and maintain any assigned waste, recovery, or disposal records. Assist in maintaining cost control through efficient use of food and supplies.
* Receive and verify deliveries.
* Report equipment malfunctions, food contamination…