Catering Cook

Description:

Position Summary

The Catering Cook is responsible for preparing, cooking, and packaging food for catering orders

and private and public events at the Cazenovia and Inner Harbor locations. This role reports to

the Executive Chef and works closely with the Sous Chefs and kitchen teams at each location.

The Catering Cook follows event menus, recipes, and timelines to ensure every order and event

is delivered to MCBC quality standards.

Requirements:

Catering & Event Food Preparation

• Prepare and cook food for catering orders and events according to MCBC recipes,

portion standards, and event timelines

• Follow prep lists and banquet event orders (BEOs) provided by the Banquet Chef
• Set up, execute, and break down event stations and buffets as assigned
• Package, label, and load catering orders for pickup or delivery, ensuring accuracy and

presentation

• Ensure food quality, presentation, and consistency meet MCBC standards on every

order

Food Safety & Sanitation

• Follow all NYS and MCBC food safety, sanitation, and allergen procedures
• Maintain proper holding and transport temperatures for all catering and event food
• Label, date, and rotate product using FIFO practices
• Keep work stations, equipment, and storage areas clean and organized

Inventory & Cost Awareness

• Assist with receiving, storing, and organizing catering product and supplies
• Communicate low inventory and equipment needs to the Banquet Chef in a timely

manner

• Minimize waste through accurate prep, portioning, and proper storage

Teamwork & Communication

• Work closely with the Banquet Chef, Sous Chefs, and line cooks to execute events

smoothly

• Communicate with FOH and event staff on timing, setup, and guest needs during service
• Support regular kitchen operations at assigned locations as needed outside of events
• Contribute to a positive, professional kitchen culture rooted in quality and teamwork

Qualifications

• 1+ years of professional kitchen experience, with catering, banquet, or high volume

experience preferred

• Solid knife skills and knowledge of fundamental cooking techniques