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 ServSafe 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 ServSafe 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, depending on the task. The employee may sometimes lift, pull, or haul items up to 80 pounds with assistance. The employee is directly responsible for safety, well-being, and work output. The role requires close vision for reading recipes, labels, and production materials, as well as the ability to adjust focus. The employee must be able to see, hear, smell, taste, speak, and feel as necessary to ensure food quality, safety, and compliance with food service standards. The position requires the ability to manage multiple tasks simultaneously, respond to changing priorities, and interact professionally with coworkers, event staff, and, at times, the public. Work is performed primarily in a commercial kitchen and event settings. Employees regularly wear appropriate uniforms and personal protective equipment, such as aprons and gloves. The role involves frequent exposure to hot surfaces, sharp utensils, and commercial kitchen equipment, which may result in minor cuts or burns if proper safety procedures are not followed. The employee regularly works in close physical proximity to others and is exposed to varying temperature conditions, including heat from ovens and cooking equipment and cold environments when accessing refrigerators or freezers. The work environment may include moderate to high noise levels, time-sensitive demands, and occasional distractions typical of food service and catering operations. Equal Opportunity Employer GCI is committed to a policy of equal opportunity for all employees and applicants for employment without regard to race, religion, color, creed, ancestry, age, sex, gender, national origin, marital status, pregnancy, citizenship, disability, genetic information, veteran status, service member status or any other category protected by federal, state or local law. Preventing discrimination is the responsibility of every employee in the way employees treat and interact with one another. Therefore, GCI expects all work relations to be business-like and professional, free of bias, prejudice, harassment and/or discrimination. GCI's policy of Equal Opportunity extends to all conditions of employment including, but not limited to, recruitment, hiring, placement, training, compensation, discipline, transfers, separation, layoff, recall, leave of absence and promotion. GCI will not tolerate any discrimination in the workplace, and it is expected that any employee who believes they have been subjected to any practice that appears to be inconsistent with this policy will contact Human Resources. Improper interference with the ability of GCI's employees to perform their expected job duties is not tolerated. GCI encourages reporting of incidents or concerns regarding discrimination to the Director of Human Resources, so that prompt and constructive action can be taken. There will be no retaliation or adverse action against an employee for raising an issue or complaint pursuant to this policy. The report will be investigated to determine what, if any, responsive action is necessary and appropriate. Any employee found responsible for an inappropriate or discriminatory act will be subject to disciplinary action, up to and including separation.

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