Catering Cook: High-Volume Event Kitchen (Part-Time)

Arizona Athletic Grounds; Mesa (AZ); On-site; USD 22,000 - 30,000; Part time

Job summary

Arizona Athletic Grounds in Mesa, AZ is seeking a part-time Catering Cook to plan, prepare, and deliver high-quality catered food for events across a 275+ acre complex. You will cook large-batch items, follow recipes and BEOs, and assist with event setup and service to ensure safe, timely meals for athletes and guests.

The role emphasizes food safety, teamwork, and presentation in a fast-paced environment with early mornings, evenings, weekends, and holidays based on the event calendar.

Qualifications

• Minimum 1 year of catering/banquet cooking experience.
• Large-batch cooking experience preferred.
• Knowledge of food safety, allergen handling, time and temperature control, and safe food holding and transport.
• Ability to follow recipes, BEOs, and production sheets, with basic math skills for measuring.
• Skill in safely operating commercial kitchen equipment.
• Ability to work in a fast-paced setting while maintaining accuracy, quality, and food safety standards.
• Strong time management and teamwork skills, with the ability to take direction and coordinate with kitchen, event, and front-line staff.
• Flexibility to work early mornings, evenings, weekends, and holidays based on the event calendar.

Responsibilities

• Prepare, cook, and portion large-batch menu items for catered events of varying sizes, following standardized recipes, portion guides, and presentation standards.
• Follow banquet event orders (BEOs), catering orders, and production sheets as directed.
• Set up, display, replenish, and break down buffet lines, chafing stations, hot/cold holding equipment, and food displays at event locations.
• Adapt to last-minute changes in guest counts, menus, or timing as directed while maintaining service standards.
• Cook, cool, hold, and reheat food to required temperatures in accordance with Maricopa County & FDA Food Code standards.
• Record temperatures on logs for cooking, cooling, hot/cold holding, and transport.
• Follow allergen-handling protocols, including ingredient separation, cross-contact prevention, and accurate labeling of allergen and special-diet meals.
• Package, label, and transport food & equipment to event locations using insulated carriers, hot boxes, &carts or vehicles, maintaining temperature and food integrity from kitchen to service.
• Label, date, store, and rotate products using FIFO practices.
• Maintain a clean, sanitized, and organized kitchen, prep, storage, and event service area; complete opening, closing, and cleaning checklists.
• Safely operate commercial kitchen equipment such as convection and combi ovens, tilt skillets, steam kettles, grills, fryers, slicers, mixers, and holding cabinets; report maintenance needs promptly.
• Assist with receiving and putting away deliveries, restocking supplies, and inventory counts as assigned.
• Minimize waste through proper portioning, storage, and product use; notify the Catering Cook - Lead or Kitchen Manager of shortages, quality concerns, or low stock.
• Communicate effectively and professionally with team members, supervisors, and guests; represent AAG with professionalism at catered events.
• Work locations may be inside or outside, including kitchens, event spaces, hospitality areas, concessions areas, or food and beverage trailers.
• Assist in additional duties, special projects, and events as needed.

Skills

Catering cooking

High-volume cooking

Food safety

Allergen handling

Following recipes

Equipment operation

Time management

Teamwork

Flexibility schedule

Education

High school diploma

Food Handler Card

Arizona driver’s license

Job description

Arizona Athletic Grounds in Mesa, AZ is seeking a part-time Catering Cook to plan, prepare, and deliver high-quality catered food for events across a 275+ acre complex. You will cook large-batch items, follow recipes and BEOs, and assist with event setup and service to ensure safe, timely meals for athletes and guests.

The role emphasizes food safety, teamwork, and presentation in a fast-paced environment with early mornings, evenings, weekends, and holidays based on the event calendar.