Lead Cook & Catering Events Coordinator

Job Details: Job Location: Bakersfield Union - Bakersfield, CA, Salary Range: $22.00 - $24.00Hourly,  

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, 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.

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 pest concerns, and facility issues. 
Maintain secure storage and control access to food, supplies, chemicals, and equipment.

Collaboration & Communication

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.

WORK ENVIRONMENT/PHYSICAL DEMANDS:

The physical and environmental demands described below are representative of those encountered while performing the essential functions of the position. Reasonable accommodation will be considered in accordance with applicable law.

Regularly required to travel locally between FIELD/EPIC locations, event venues, vendors, and delivery sites.
Frequently stands and walks for extended periods in kitchen, serving, storage, loading, delivery, and event areas that may have uneven walking surfaces.
Frequently bends, reaches, grasps, twists, and performs repetitive hand and arm movements.
Frequently handles knives, cookware, trays, utensils, thermometers, and commercial kitchen equipment.
Occasionally lifts and carries containers, equipment, food products, and supplies weighing up to fifty-two (52) pounds. RECOMMEND 40 POUNDS AND REQUIRE BUDDY-LIFTING FOR HIGHER WEIGHT.
Pushes or pulls loaded food-service carts and equipment.
Works near hot surfaces, ovens, steam, sharp utensils, cleaning chemicals, wet or slippery floors, and refrigerated or freezer areas.
Must be able to read labels, recipes, measurements, temperature displays, safety instructions, and production records, with or without reasonable accommodation.
Must be able to communicate effectively in both English and Spanish languages in a noisy kitchen and event environments, with or without reasonable accommodation.

Qualifications: MINIMUM QUALIFICATIONS

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.