The Lead Cook & Catering Events Coordinator leads daily meal production and food-service activities, ensuring compliance with health and safety standards, and coordinates catering for FIELD/EPIC events. This dual role involves preparing and serving meals, directing kitchen personnel, maintaining records, and managing inventory and cost controls. The position also plans and executes on- and off-site catering for events such as board meetings and community programs, collaborating with the Nutrition Services Supervisor to align menus and logistics.

Responsibilities

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, Corpsmembers, 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.
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.
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.
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 pest concerns, and facility issues.
Maintain secure storage and control access to food, supplies, chemicals, and equipment.
Work closely with the Nutrition Services Supervisor to align on weekly menus, staffing, and reporting requirements.
Escalate special requests, anticipated budget variances, staffing needs, and proposed program changes to the Nutrition Services supervisor. Communicate directly with the Director of Student Services when requested or authorized by the Nutrition Services supervisor. Provide bilingual English/Spanish communication support in kitchens and at events as needed.

Requirements

Minimum of three (3) years performing similar food preparation and cooking work in a similar environment (minimum of one (1) year of the three (3) performing as a Lead) as described in the Industrial Welfare Commission (IWC) federal wage order 7404, Grade 8.
Minimum two (2) years’ experience providing general direction to others, mentoring, or serving as a trainer, required.
Possess and maintain a valid driver’s license, required.
Must have approval from Insurance Carrier to operate company vehicle
Must have a spot free driving record for at least 2 years
Bilingual in Spanish and English languages (speaking, reading, writing), required.