Catering Staff- Coachella & Stagecoach 2026

About the role

Catering Department - Coachella Valley Music and Arts and Stagecoach Country Festivals 2026 Positions Available: Servers & Overnight Servers, Dishwashers & Overnight Dishwashers, Prep Cooks, Cooks & Overnight Cooks, Chefs

Responsibilities

• Servers
• Greet guests as they enter the catering area.
• Ensure the dining room and serving area are set up, clean, stocked and visually appealing.
• Serve food, refill empty trays, make sandwiches and maintain refreshment availability, such as coffee and tea, to staff and guests.
• Clear, clean and reset tables to ensure they are ready for the next guests.
• Dishwashers
• Clean and sanitize all dishware, flatware, kitchen pots, pans and utensils.
• Use all chemicals properly in the correct quantities for safety and cost control.
• Safely and correctly operate all equipment.
• Carefully sort all dishware and flatware to ensure none are lost or disposed of.
• Clean and maintain kitchen and dish areas, floors and drains.
• Avoid assistance with other tasks as needed.
• Prep Cooks
• Prepare the exceptional culinary experience for our staff and guests through the preparation of our menu.
• Maintain the clean cooking environment.
• Cooks
• Assist the kitchen staff in preparing meals, prepping ingredients, packaging to-go orders, and maintaining refreshment availability such as beverages.
• Keep track of ingredient quantities.
• Responsible for maintenance, cleanliness, and sanitation in the kitchen area and working station; clean and sanitize working surfaces, tools, utensils; stocking all necessary supplies after production.
• Safely and correctly operate all kitchen equipment.
• May be responsible for food pick up off site.
• Prepare dining area and ensure kitchen, dining area food and beverage items are in stock.
• Greet staff in a professional and friendly manner and serve meals and beverages.
• Check in and greet staff and/or artists to catering by checking credentials upon arrival.
• Avoid assist with other catering and kitchen tasks as needed.
• Chefs
• Oversee food preparation and kitchen staff.
• Train new kitchen staff and delegate tasks while ensuring performance of duties.
• Set up and prep kitchen with cooking utensils and equipment (i.e. knives, pans, food scales, etc.) while establishing food safety best practices and a clean working environment.
• Manage food cost and inventory by assisting venue in determination of how much food and supplies need to be ordered for event.
• Develop cooking recipes and menus. Cook orders accordingly based on guest preferences and ensure all dishes cooked are presented in an aesthetically pleasing way.
• Monitor equipment quality and order new supplies as needed.

Qualifications

• Servers
• Good interpersonal communication skills.
• Ability to multi-task in a fast paced environment.
• Ability to lift up to 20 lbs.
• Ability to work outdoors in possibly extreme heat, high winds and cold desert conditions.
• Dishwashers
• Good interpersonal communication skills.
• Ability to multi-task and perform in a noisy, fast-paced environment.
• Ability to lift objects, such as pots, pans and other kitchen items.
• Ability to work outdoors in possibly extreme heat, high winds and cold desert conditions.
• Prep Cooks
• Good interpersonal and communication skills.
• Excellent knife skills.
• Ability to multi-task and perform in a noisy, fast-paced environment.
• Ability to lift up to 30 lbs.
• Ability to work outdoors in possibly extreme heat, high winds and cold desert conditions.
• Cooks
• A minimum education level of: High School Diploma or its equivalency.
• A minimum 1 year of related work experience.
• ServSafe Food Safety certification.
• Ability to multi-task and perform in a fast-paced environment.
• Ability to work safely with a variety of kitchen equipment.
• Ability to lift up to approximately 25 lbs.
• Ability to work in a fast-paced environment.
• Ability to work nights, weekends, and holidays.
• Bilingual English/Spanish preferred.
• Chefs
• A minimum education level of: High School Diploma or its equivalency.
• A minimum of 3-5 years of related work experience.
• Training courses at a culinary and/or technical school or university.
• ServSafe Food Safety certification.
• Previous kitchen management experience with demonstrated success in team building.
• Demonstrated knowledge of culinary techniques and practices.
• Knowledge of safety procedures and legal regulations and guidelines.
• Ability to work safely with a variety of kitchen equipment.
• Must be organized and detail oriented.
• Ability to work in a fast-paced environment.
• Ability to work nights, weekends, and holidays.
• Bilingual English/Spanish preferred.