Event Cook (Cook 2/Cook 3)

24 Carrots Catering & Events•Costa Mesa, CA

9d•Onsite

About The Position

We are a full-service, employee-owned, experiential caterer and hospitality group, committed to creating remarkable experiences for our clients while fostering a collaborative, engaged, and empowered workforce. As an ideal Event Cook candidate, you are dependable, detail-oriented, and passionate about food. You thrive in a fast-paced kitchen environment and take pride in preparing high-quality dishes that support seamless event execution. You enjoy working as part of a team, learning from others, and ensuring that every plate reflects both precision and creativity. As an Event Cook, you will support the preparation, setup, and execution of culinary operations across a variety of on-site and off-site events. You will prep, set up, and provide consistent, high-quality service across all areas of kitchen production. This includes following recipes to exact specifications, maintaining an organized workstation, and delivering consistent, high-quality results in a dynamic event-driven environment and supporting both on-site and off-site events. You’ll play an important role in ensuring every dish is prepared with care while contributing to a positive and collaborative kitchen culture. This is a seasonal, event-based position with a schedule that varies based on business needs and event demand, with increased opportunities during peak seasons.

Requirements

Must be available weekends (Friday, Saturday, and Sunday).
1–3 years of kitchen experience or current enrollment in a culinary education program (6+ months).
Must possess a valid California Food Handler’s Card. Required within 30 days of hire.
Reliable transportation and clean driving record required.

Nice To Haves

Professional, enthusiastic, responsible, and dependable team player.
Ability to thrive in a fast paced, high volume kitchen environment
Follow all food safety standards and state/local health regulations.

Responsibilities

Prepare cold and hot foods to recipe specifications and portion standards.
Read and interpret event BEOs (Banquet Event Orders) to ensure accurate preparation.
Accurately measure, weigh, and mix ingredients.
Monitor food quality during prep and service.
Safely and effectively operate ovens, stoves, fryers, grills, and kitchen equipment.
Use knives and utensils correctly and safely.
Maintain workstation cleanliness, organization, and sanitation before, during, and after service.
Support kitchen setup and breakdown for both on-site and off-site events.