Catering Prep-Cook

Yavapai-College; Prescott (AZ); Presencial; USD 17.000 - 25.000; A tiempo parcial

Descripción de la vacante

Yavapai College Dining Services is seeking a Part-Time Catering Prep Cook to support scratch cooking, food preparation, and culinary production for catered events and functions.

The role involves prep work, knife handling, batch cooking, and assembling cold and hot menu items, with duties ranging from packaging to event setup and service. Applicants should enjoy hands-on kitchen work and be able to multi-task in a fast-paced environment.

Formación

• High school diploma or GED.
• Food Handler Certification or ability to obtain within timeframe.
• Basic knowledge of food preparation and kitchen practices.
• Ability to follow standardized recipes, production sheets, and written/verbal instructions.
• Experience with scratch cooking and volume food preparation.
• Ability to work independently and as part of a culinary/catering team.
• Knowledge of food safety, sanitation, temperature-control, and safe storage procedures.

Responsabilidades

• Prepare food from scratch for catered events, meetings, conferences, and college functions.
• Perform daily food prep including washing, cutting, chopping, slicing, dicing, peeling, measuring, mixing, seasoning, and portioning ingredients.
• Prepare proteins, vegetables, grains, salads, sauces, dressings, and other components according to recipes.
• Follow standardized recipes and production sheets to maintain quality and control costs.
• Assist with packing, loading, and setting up catering orders at events and locations.

Conocimientos

Scratch cooking

Knife skills

Food preparation

Flexibility

Educación

High school diploma or GED

Food Handler Certification

Herramientas

Knives

Ovens

Food processors

Descripción del empleo

Part-Time Catering Prep Cook

The Part-Time Catering Prep Cook supports Yavapai College Dining Services with a primary focus on scratch cooking, food preparation, and culinary production for catered events and functions.

Working under the direction of Dining Services culinary leadership, this position prepares ingredients, recipes, menu components, and finished foods using fresh, seasonal, and quality ingredients whenever possible. Responsibilities include knife work, batch cooking, baking and roasting, preparing sauces and dressings, assembling cold foods, portioning, plating, garnishing, and preparing food for transport and service.

The Catering Prep Cook also assists with packing, delivery, event setup, service, breakdown, and cleanup as operational needs require. The position plays an important role in ensuring catered food is prepared safely, consistently, attractively, and on schedule.

This position requires a dependable and organized individual who enjoys hands‑on kitchen work and can manage multiple food preparation tasks in a fast‑paced culinary environment. Work schedules will vary based on catering production and event needs and may include early mornings, evenings, weekends, and occasional holidays.

Job Duties

• Prepares food from scratch for catered events, meetings, conferences, receptions, and other college functions.
• Performs daily food preparation including washing, cutting, chopping, slicing, dicing, peeling, measuring, mixing, seasoning, and portioning ingredients.
• Prepares proteins, vegetables, grains, starches, salads, sandwiches, sauces, dressings, dips, appetizers, side dishes, desserts, and other menu components according to recipes and production needs.
• Uses appropriate cooking techniques including roasting, baking, grilling, sautéing, steaming, blanching, simmering, and other commercial kitchen methods.
• Follows standardized recipes, production sheets, portion standards, and presentation guidelines to maintain consistent food quality and control food costs.
• Assists with batch cooking and advance preparation for large catered events while maintaining food quality and proper temperature control.
• Uses commercial kitchen equipment, knives, slicers, mixers, ovens, ranges, food processors, and other food preparation equipment safely and correctly.
• Portions, plates, garnishes, and arranges food for attractive and professional catering presentation.
• Prepares cold platters, displays, boxed meals, grab-and-go items, buffets, and other catering menu items.
• Reviews catering orders, menus, guest counts, dietary requests, and production schedules to determine preparation requirements and priorities.
• Organizes prepared foods for transport, ensuring items are properly labeled, covered, stored, and maintained at safe temperatures.
• Assists with receiving, rotating, storing, and organizing food products using proper FIFO procedures and date marking.
• Monitors ingredient and product levels and communicates food and supply needs to culinary leadership.
• Helps minimize food waste through proper preparation, portion control, storage, product rotation, and responsible use of ingredients.
• Maintains clean, sanitary, organized, and safe food preparation and storage areas throughout the workday.
• Follows established food safety procedures for cooking, cooling, reheating, holding, temperature control, allergen awareness, and prevention of cross-contact and cross-contamination.
• Cleans and sanitizes workstations, cutting boards, knives, equipment, utensils, and food-contact surfaces.
• Assists with packing, loading, transporting, delivering, and setting up catering orders at locations throughout Yavapai College and Yavapai County.
• Assists with buffet setup, food displays, replenishment, event service, breakdown, and cleanup when needed.
• When catering production hours or event needs are limited, supports other Dining Services operations as assigned. Duties may include preparing scratch‑made and grab‑and‑go items for the campus café, completing food preparation and production for The Eatery, or providing shift coverage in the café.
• Assists with cross‑functional food production throughout Dining Services to support operational needs, maintain adequate coverage, and ensure efficient use of scheduled hours.
• Works collaboratively with chefs, cooks, catering staff, and other Dining Services employees to complete production accurately and within established timelines.
• Communicates production issues, shortages, special dietary requests, food safety concerns, or event changes to the appropriate supervisor.
• Maintains a professional and positive approach when interacting with coworkers, students, employees, guests, and members of the college community.
• Follows Yavapai College and Dining Services policies, procedures, safety requirements, sanitation standards, and customer service expectations.
• Performs other duties of a similar nature or level as assigned.

• High school diploma or GED equivalency.
• Food Handler Certification or ability to obtain required certification within the timeframe established by Yavapai College.
• Basic knowledge of food preparation and commercial kitchen practices.
• Ability to safely use kitchen knives and basic commercial food preparation equipment.
• Ability to follow standardized recipes, production sheets, portion guidelines, and written and verbal instructions.
• Ability to perform basic food preparation tasks including knife work, measuring, mixing, portioning, cooking, and assembling menu items.
• Knowledge of or ability to learn proper food safety, sanitation, temperature‑control, cooling, reheating, storage, and safe food‑handling procedures.
• Ability to organize food production, prioritize multiple preparation tasks, and meet established catering deadlines.
• Ability to work independently while also functioning effectively as part of a culinary and catering team.
• Ability to maintain a clean, organized, and sanitary workstation throughout the shift.
• Ability to maintain composure, professionalism, and flexibility in a fast‑paced kitchen environment with changing production needs.
• Dependable attendance and punctuality are essential functions of the position.
• Ability and willingness to work a flexible part‑time schedule based on catering and operational needs, which may include early mornings, evenings, weekends, and occasional holidays.

• Previous experience as a prep cook, line cook, catering cook, banquet cook, or similar culinary position.
• Experience with scratch cooking and preparing fresh ingredients in a restaurant, catering, hotel, college, university, healthcare, or institutional food service environment.
• Experience preparing food in volume for catered events, banquets, buffets, conferences, or large groups.
• Working knowledge of professional knife skills and commercial cooking techniques.
• Experience following standardized recipes and production schedules.
• Knowledge of portion control, product rotation, and reducing food waste.
• Knowledge of food allergies, dietary restrictions, cross‑contact prevention, and proper food storage.
• Experience with food presentation, plating, garnishing, and buffet preparation.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and competencies listed are representative of the knowledge, skills, abilities, and physical demands required to successfully perform the essential functions of the position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

While performing the duties of this position, the employee is regularly required to stand, walk, reach, bend, grasp, carry, push, pull, and use hands and arms to prepare food and operate kitchen equipment.

The employee must be able to frequently lift and/or move up to 25- 50 pounds and safely transport food products, pans, ingredients, equipment, and catering supplies.

The position requires extended periods of standing and repetitive food preparation activities, including cutting, chopping, stirring, mixing, portioning, and assembling food.

The employee may also be required to push or maneuver catering carts and equipment between food preparation and event locations.

Specific vision abilities required by this position include close vision and the ability to safely perform knife work, food preparation, cooking, portioning, and equipment operation.

Work Environment

Work is primarily performed in commercial kitchen and food preparation areas, with additional work in dining areas, event spaces, meeting rooms, and other locations throughout Yavapai College.

The employee may be exposed to hot and cold temperatures, ovens, ranges, steam, hot surfaces, sharp utensils, commercial kitchen and food preparation equipment, cleaning and sanitizing products, and varying noise and activity levels.

The position may require working at different campus locations depending on catering production and event needs.

The work schedule will vary based on operational requirements, food production schedules, and scheduled events.