Catering Cook

Randy Peters Catering & Event Center 

Position: Cook, Part Time (hours vary based on business flow) 
Reports To: Senior Executive Chef 

Location: Roseville, CA 

Position Summary 

We are seeking a skilled and dependable Cook who takes pride in both execution and presentation. This role is ideal for someone who understands that great food is only part of the experience—timing, consistency, and professionalism matter just as much. 

Our cooks contribute to a wide range of events, including tastings, private events, and large-scale catering. The right candidate brings a strong culinary foundation, an eye for detail, and a team-first mindset. They are comfortable working in fast-paced environments while maintaining a calm, solutions-oriented approach. 

What We Value 

• A grounded, team-oriented attitude—no task is “beneath” the team  

• Pride in clean, consistent, and thoughtful presentation  

• The ability to adapt quickly in a live event environment  

• Professionalism in both kitchen and client-facing settings  

• A genuine understanding of hospitality and guest experience  

Standards of Performance 

• Upholds and reflects Company mission and core values in daily work  

• Maintains a positive, respectful, and professional attitude  

• Works collaboratively to support team and event success  

• Communicates clearly and effectively with team members and leadership  

• Takes direction well and remains coachable  

Essential Duties & Responsibilities 

• Prepare and execute menu items to company standards for events and tastings  

• Maintain consistency, quality, and presentation across all dishes  

• Support elevated plating and presentation, especially during tastings and client-facing events  

• Assist with event setup, execution, and breakdown both onsite and offsite  

• Maintain a clean, organized, and sanitary work environment at all times  

• Clean, organize, and restock equipment returning from events  

• Follow all food safety, sanitation, and workplace safety procedures  

• Adapt to changing timelines and priorities in a fast-paced environment  

• Perform additional duties as assigned to support overall operations  

Minimum Qualifications 

• High School diploma or equivalent  

• 2 years of experience in catering, events, or hospitality kitchen environments  

• Strong understanding of food presentation and plating  

• Basic knife skills and kitchen techniques  

• Ability to follow recipes, instructions, and timelines accurately  

• Comfortable with basic math and measurements  

• Excellent communication skills  

• Reliable, punctual, and organized  

• Ability to work independently and as part of a team  

• Valid Food Handler or ServSafe Certification  

• Must have a working phone for scheduling and communication  

Preferred Qualities 

• Experience with tastings or client-facing culinary presentations  

• Experience working offsite events or in non-traditional kitchen environments  

• Ability to stay composed and solution-focused under pressure  

• Strong sense of accountability and follow-through  

Physical Requirements 

• Ability to stand, walk, and work on feet for 6–8 hours  

• Ability to lift and carry up to 50 lbs.  

• Ability to bend, squat, reach, and work with hands continuously  

• Comfortable working with cleaning chemicals, dish machines, and kitchen equipment  

• Able to work in varying environments (kitchen, outdoor venues, event spaces) 

Salary : $18 - $23