Catering Cook - Lead

Arizona Athletic Grounds•Mesa, AZ

22h•Onsite

About The Position

The Catering Cook - Lead is a full-time, hands-on culinary role responsible for the planning, preparation, and execution of catered food for events of all sizes across AAG’s 275+ acre complex. Reporting to the Kitchen Manager, this individual will produce large-batch menu items, maintain consistent food quality and presentation, and ensure all food is prepared, held, transported, and served safely. The role also supports menu planning, ingredient ordering, inventory management, waste control, and food-cost management. The ideal candidate is an experienced catering or banquet cook who thrives in a high-volume, deadline-driven environment and takes pride in food safety, organization, and presentation. All AAG employees make our guests & athletes feel welcome, and support teammates to ensure all areas of AAG Food & Beverage, grounds, and equipment are cared for to help ensure a safe and exceptional experience.

Requirements

Minimum 2–3 years of professional cooking experience, including at least 1–2 years in catering, banquets, or high-volume food production.
Proven experience in large-batch cooking, a variety of cooking techniques, and scaling recipes for events of 100 to 500+ guests.
Strong knowledge of food safety, allergen handling, time and temperature control, and safe food holding and transport.
Demonstrated ability to plan and execute menus for events of varying sizes while maintaining consistent food quality and presentation.
Ability to read and interpret BEOs, production sheets, and recipes, with solid math skills for scaling, yields, and costing.
Strong organization and time management skills, with the ability to manage multiple events at once and meet firm service times.
Excellent communication and teamwork skills to coordinate with kitchen, event, and front-line staff.
Flexibility to work early mornings, evenings, weekends, and holidays based on the event calendar.
High school diploma or equivalent; culinary degree or certificate preferred.
Food Handler Card required, or must be obtained within 30 days of hire.
Valid Arizona driver’s license and acceptable driving record may be required for transporting food and equipment.
Required availability to work varied shifts, including early mornings, evenings, weekends, and holidays.
Demonstrate AAG’s Core Values: Grit, Trust, Excellence, and Kaizen (continuous self-development).
Ability to stand and walk for extended periods (8–10 hours) and to stoop, kneel, reach, bend, push, and pull.
Requires ability to regularly lift and carry up to 50 lbs. and to push and pull loaded carts.
Ability to work around hot equipment, open flames, sharp tools, and walk-in coolers and freezers.
May work in high/low temperature climates inside or outside at events at AAG, including Arizona summer heat, and in moderate to loud, busy environments.
Moving, setting up/taking down, cleaning, preparing, and other physical activities related to catering and event setup.
Any job offer is contingent upon the successful completion of a background check.
All qualified candidates for this position must be eligible to work in the United States.

Responsibilities

Prepare, cook, and portion large-batch menu items for catered events ranging from small meetings to events serving several hundred guests.
Plan and execute menus for events of varying sizes and service styles, including buffet, boxed meals, & grab-and-go, while maintaining consistent food quality, portioning, and presentation.
Review banquet event orders (BEOs), catering orders, and production sheets to determine quantities, prep timelines, equipment, and staffing needs.
Follow and help develop standardized recipes, portion guides, and presentation standards; accurately scale recipes to guest counts.
Coordinate with the Kitchen Manager, Food & Beverage, and Events teams to confirm guest counts, menus, dietary requests, service times, and setup requirements.
Set up, display, replenish, and break down buffet lines, chafing stations, hot/cold holding equipment, and food displays at event locations.
Adapt quickly to last-minute changes in guest counts, menus, or timing while maintaining service standards.
Ensure all food is cooked, cooled, held, and reheated to required temperatures in accordance with Maricopa County & FDA Food Code standards, and maintain inspection readiness at all times.
Monitor and document temperature logs for receiving, cooking, cooling, hot/cold holding, and transport.
Follow allergen-handling protocols, including ingredient separation, cross-contact prevention, labeling, and clear communication of allergen and dietary information for special-diet meals.
Package, label, and safely transport food and equipment to event locations using insulated carriers, hot boxes, and carts or vehicles, maintaining temperature control and food integrity from kitchen to service.
Label, date, store, and rotate products using first-in, first-out (FIFO) practices.
Maintain a clean, sanitized, and organized kitchen, prep, storage, and event service area; complete opening, closing, and cleaning checklists.
Provide direction and on-the-job training to Catering/Prep Cooks and part-time kitchen staff, and serve as lead on assigned events in the Kitchen Manager’s absence.
Communicate effectively and professionally with team members, supervisors, event clients, 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.