Culinary Lead & Field Events Coordinator

Farmworkers Institute Of Education And Leadership Developmen; Bakersfield (CA); On-site; USD 30,000 - 33,000; Full time

Job summary

Farmworkers Institute Of Education And Leadership Developmen seeks a Lead Cook & Catering Events Coordinator to manage daily meal production and coordinate FIELD-sponsored catering and events. The role requires leadership of kitchen staff, adherence to health/sanitation standards, and collaboration with the Nutrition Services team.

You will oversee menu planning, inventory, and event logistics for on-site and off-site catering, while ensuring culturally responsive service for students, staff,

Qualifications

• Minimum of three (3) years performing similar food preparation and cooking work in a similar environment, including leadership of others.
• Minimum two (2) years’ experience providing general direction to others, mentoring, or training.
• Must have a valid driver’s license and ability to operate a company vehicle.
• Insurance carrier approval to operate company vehicle is required.
• Bilingual in Spanish and English is required.

Responsibilities

• Prepare and serve meals in compliance with health, safety, and sanitation standards.
• Lead kitchen staff and volunteers, providing direction and training as needed.
• Ensure meals meet state and federal nutritional guidelines and maintain records.
• Coordinate catering for FIELD events including setup, staffing, and logistics.
• Maintain inventory, safety records, and equipment sanitation.
• Communicate with Nutrition Services Supervisor and Director as required.

Skills

Bilingual EN/ES

Leadership experience

Food safety knowledge

Job description

Farmworkers Institute Of Education And Leadership Developmen seeks a Lead Cook & Catering Events Coordinator to manage daily meal production and coordinate FIELD-sponsored catering and events. The role requires leadership of kitchen staff, adherence to health/sanitation standards, and collaboration with the Nutrition Services team.

You will oversee menu planning, inventory, and event logistics for on-site and off-site catering, while ensuring culturally responsive service for students, staff,