Catering Cook

Description

OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported.

POSITION SUMMARY:

The Catering Cook plays a key role in the planning, preparation, execution, delivery, and cleanup of catering operations—including private chef events, buffets, drop-off services, and outreach meals. This position reports to the Culinary Area Manager and collaborates closely with program chefs and the Director of Hospitality to ensure the highest standards of food quality, safety, and customer service.

This role serves as a lead in the catering department, overseeing food production and event execution from start to finish. Responsibilities include preparing meats, fish, vegetables, soups, and other hot food items; portioning and staging food; and maintaining food safety standards. The Catering Cook supports all areas of our operation—including our outreach ministry, shelter services, and catering company.

KEY RESPONSABILITIES

• Prepare and cook all menu items according to standardized recipes and food safety guidelines
• Stage, portion, and organize all necessary components for catering events and deliveries
• Assist with loading, transport, setup, service, and cleanup of all events
• Maintain cleanliness and sanitation of workstations, equipment, and vehicles
• Lead catering jobs from execution through final cleanup and storage of equipment
• Guide, teach, and support volunteers, culinary students, residents, and other team members
• Consistently reproduce menu items with accuracy, quality, and timeliness
• Engage with guests and clients, providing exceptional customer service
• Ensure all guest and client needs are met at events or deliveries
• Submit event reports and photos of completed setups with BEO to the Culinary Area Manager
• Note any issues, improvements, or concerns from each event to support continuous improvement
• Assist with shelter kitchen production during slow catering periods under direction of program chefs
• Perform additional duties as assigned by the Culinary Area Manager, Program chefs, or Director of Hospitality

Requirements

Qualifications:

• Minimum 2 years of culinary or catering experience preferred
• Strong leadership, communication, and organizational skills
• Ability to follow recipes and execute food production consistently and efficiently
• Positive, team-oriented attitude with a strong work ethic
• Reliable transportation.
• Valid driver's license with a clean driving record
• Must have maintained a valid driver's license for at least the past five consecutive years
• Must be eligible for coverage under the organization's vehicle insurance policy (minimal or no driving infractions)
• Ability to handle confidential information with discretion and professionalism
• Must be able to manage mental and visual demands of a fast-paced kitchen and event workflow
• Physical demands include frequent standing, bending, squatting, reaching with arms and hands, and consistent movement throughout the shift
• Must be able to lift and move up to 50 pounds
• Must be willing to work in various outdoor weather conditions as part of event setup or delivery
• Flexible schedule availability, including occasional nights, weekends, holidays, and non-standard hours based on business needs