Culinary & Catering Event Specialist

Orange County Public Schools; Orlando (FL); On-site; USD 42,000 - 64,000; Full time

Job summary

Orange County Public Schools is seeking a Culinary/Catering Representative to support the food service program through planning, ordering, and delivering products for catered events or taste tests. The role emphasizes food safety, standard operating procedures, and high-quality presentation.

The position requires flexible scheduling to cover events and travel across the county, with opportunities to demonstrate culinary skills and lead kitchen-based production while adhering to USDA and district

Qualifications

• High school diploma required; college degree preferred.
• Two years culinary or hospitality management certification or leadership experience required.
• Must possess a valid ServSafe certificate or obtain within the first six months in the trainer position.
• Must possess a valid Florida Driver's license and transportation for frequent site visits.
• Flexible schedule to include early morning, nights and weekends.

Responsibilities

• Responds to internal and external customers in a timely, accurate, courteous and empathetic manner.
• Plans, orders, and delivers products for catered events or food taste tests.
• Travels throughout the county to conduct OCPS official business.
• Operates food service equipment and manages event logistics for catering events.
• Develops recipes and maintains production records for NSLP, School Breakfast, and Supper programs.

Skills

Customer service

Culinary knowledge

Food safety

Communication

Event planning

Education

High school diploma

Hospitality/culinary degree preferred

ServSafe certification

Tools

Food service software

Job description

Orange County Public Schools is seeking a Culinary/Catering Representative to support the food service program through planning, ordering, and delivering products for catered events or taste tests. The role emphasizes food safety, standard operating procedures, and high-quality presentation.

The position requires flexible scheduling to cover events and travel across the county, with opportunities to demonstrate culinary skills and lead kitchen-based production while adhering to USDA and district