Catering Prep Cook

Job Title:

Catering Prep CookLocation:

On-Site Kitchen +

Off-Site EventsSchedule:

Hourly | Seasonal Fluctuations (Peak & Off-Season Hours)

Reports To:

Executive Chef & Sous Chef TeamPosition Overview:

Purple Onion Catering is a full-service catering company known for thoughtful food, seamless execution, and a strong, people-first culture. We approach everything we do through our core values of kindness, care, and elevate how we treat each other, how we show up for our clients, and how we continuously push ourselves to improve. From intimate gatherings to large-scale events, our team is committed to creating experiences that feel both polished and personal.

The Catering Prep Cook is a foundational member of the culinary team, responsible for executing high-quality food preparation and supporting successful event production. This role is primarily based in the kitchen during morning prep shifts, with the expectation of assisting on-site at events typically evenings and weekends as needed. The ideal candidate is organized, efficient, and takes pride in consistency, cleanliness, and teamwork.

This position requires flexibility in scheduling due to the seasonal nature of catering, with increased hours and event participation during peak months.

Key Responsibilities:

Execute daily prep lists with accuracy, efficiency, and attention to detailMaintain consistency in recipes, portioning, and overall product qualityProperly label, store, and organize all prepped items following food safety standardsAssist with packing and organizing food for off-site eventsWork on-site at events as needed to support setup, service, and breakdownCommunicate clearly with chefs and team members regarding production needs or issuesMaintain a clean, organized, and sanitary work environment at all timesSupport overall kitchen operations and assist other team members as needed

Schedule & Expectations:

Prep Kitchen Shifts:

Primarily morning hours

Event Shifts:

Typically evenings and weekends, based on event schedule

Peak Season:

Average 35+ hours per week. Peak season is April, May, June, September, October, first half of November, first 3 weeks of

DecemberOff-Season:

Average 16-24 hours per weekMust be willing and able to work off-site events as needed, averaging 3-4 events per month during peak season

Qualifications:

1+ year of experience in a professional kitchen preferred, but not requiredCatering, banquet, or high-volume production experience is a plusStrong organizational skills and attention to detailAbility to follow direction and work independently when neededPositive attitude and team-oriented mindsetStrong communication skills and a professional, solutions-oriented mindset. Bilingual a plus (but not required).Reliable transportation to kitchen and event locationsAbility to lift up to 50 lbs and stand for extended periodsFood safety knowledge and best practices required

Compensation & Benefits:

Hourly Pay:

$21-$26 per hour, depending on experience., plus the prep team gets a percentage of event tip outStaff meals on shifts over eight hoursEligible for full-time benefits after one year of employment, based on maintaining an average of 30+ hours per week. Full time benefits include group-rate insurance, paid time off, sick pay, and six paid holidaysOpportunities for growth within a supportive culinary team