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Entry Level Catering Jobs in Louisiana (NOW HIRING)

Friendly Powersports

Sales Consultant

Slidell, LA · On-site

$40K - $160K/yr

Our service dept stays busy all year round and such we are seeking an entry level Powersports ... Yamaha, catering to all your adventure needs, from motorcycles to jet skis and ATVs to utility ...

The Service Companies

Room Attendant

Bossier City, LA · On-site

$13/hr

... catering industries. With over 2,000 team members serving 750 locations across 39 states, TSC is ... This is an excellent entry-level position: TSC welcomes applicants with no prior experience and ...

HRI Hospitality

... entry-level position responsible for coordinating and supervising assigned group business after ... Minimum of one year of hotel experience in Sales, Catering, or Front Office operations, with hotel ...

All JobsCatering JobsEntry Level Catering JobsEntry Level Catering Jobs in Louisiana

Entry Level Catering information

What is an entry level catering job?

Entry level catering jobs are positions in the catering industry that typically require little to no prior experience. These roles often include tasks such as setting up event spaces, serving food and beverages, assisting with food preparation, and cleaning up after events. Entry level catering staff usually work under the supervision of more experienced caterers or event managers. These jobs provide valuable experience for those interested in hospitality and can lead to more advanced roles in the industry. They are ideal for individuals seeking part-time, flexible, or seasonal work.

What are the typical responsibilities for someone in an entry level catering position?

In an entry-level catering role, you can expect to assist with food preparation, set up event spaces, serve food and beverages, and help with clean-up after events. You may also load and unload equipment, ensure serving stations are tidy, and provide customer service to guests. Working closely with chefs, supervisors, and other catering staff is common, and flexibility with hours is often required due to the event-based nature of the work. This role offers valuable hands-on experience and can lead to advancement opportunities in hospitality management or specialized culinary roles.

What are the key skills and qualifications needed to thrive as an entry level catering professional, and why are they important?

To thrive as an Entry Level Catering professional, you need basic food handling knowledge, attention to detail, and a high school diploma or equivalent. Familiarity with commercial kitchen equipment, food safety certifications (such as a food handler’s permit), and point-of-sale systems is often required. Strong teamwork, communication, and time management skills help you excel in fast-paced environments and deliver excellent customer service. These abilities ensure efficient event execution, food safety, and positive client experiences in catering operations.

What is the difference between Entry Level Catering vs Catering Assistant?

AspectEntry Level CateringCatering Assistant
Required CredentialsHigh school diploma or equivalent; no formal certification neededSimilar; often no formal certification required
Work EnvironmentEvent venues, restaurants, catering companiesEvent setups, food service areas, kitchens
Employer & Industry UsageCommon entry role in catering and hospitalitySupport role in catering and event services
Search & Comparison IntentUnderstanding entry-level roles in cateringLearning about support roles in catering

Entry Level Catering and Catering Assistant are similar roles within the catering industry, often requiring minimal formal credentials and involving work in event venues or kitchens. Both positions serve as starting points for careers in hospitality, focusing on supporting food service and event setup. The main difference lies in job titles used by employers, but their responsibilities and work environments are closely aligned.

Do you need experience to be an entry level catering?

Entry level catering positions typically do not require prior experience, as they are designed for individuals new to the industry. Employers often look for good communication skills, a positive attitude, and the ability to work in a fast-paced environment; on-the-job training is usually provided. Certifications like food safety training can be helpful but are not always mandatory for entry-level roles.

Is experience required for entry level catering jobs?

Entry level catering jobs typically do not require prior experience, making them accessible to beginners. Employers often look for good communication skills, a positive attitude, and the ability to work in a fast-paced environment; on-the-job training is usually provided. Certifications like food safety training can be beneficial but are not always mandatory for entry-level positions.

What are the most commonly searched types of Catering jobs in Louisiana?

The most popular types of Catering jobs in Louisiana are:

What cities in Louisiana are hiring for Entry Level Catering jobs?

Cities in Louisiana with the most Entry Level Catering job openings:

Entry Level Catering jobs near you
Infographic showing various Entry Level Catering job openings in Louisiana as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.

Galleyhand / Utility Hand and Steward / Cook

Sonoco Wholesale

Houma, LA

$14.50 - $17.25/hr

Full-time

Posted 4 days ago

Job description

Position Overview

Sontheimer Offshore/Catering Co. is seeking reliable candidates for offshore galley, utility, and steward/cook support roles. These positions support food service, hospitality, sanitation, housekeeping, and daily operations at offshore job sites. Candidates must be dependable, safety-minded, able to follow instructions, and committed to maintaining clean, sanitary, and professional work areas. The Galleyhand / Utility Hand is an entry-level support role that assists with food preparation, dishwashing, cleaning, laundry-style housekeeping tasks, grocery unloading, and general upkeep of dining, kitchen, bathroom, bedroom, and common areas. The Steward / Cook is responsible for meal planning, preparing and serving meals, maintaining hospitality and cleanliness standards, supervising SONOCO employees on location, assigning work, training staff, managing groceries and inventory, and completing required administrative duties such as inspections, payroll, paperwork, safety meetings, ordering, and supply control. All team members are expected to actively participate in safety meetings and follow company requirements at all times.

Galleyhand / Utility Hand Duties

Assist with food preparation in a safe and sanitary manner
Keep dining areas, tables, chairs, fixtures, floors, and walls clean
Unload and put away groceries
Clean kitchen equipment, cookware, utensils, dishes, bathrooms, bedrooms, lockers, and common areas
Sweep, mop, dust, empty trash, and support required housekeeping needs

Steward / Cook Duties

Plan meals according to SONOCO guidelines
Prepare and serve meals using proper hygiene standards
Supervise, train, schedule, and assign work to SONOCO employees on location
Maintain hospitality, service, cleanliness, uniforms, and personal hygiene standards
Handle ordering, inspections, payroll, safety meetings, inventory, paperwork, groceries, and supplies

Requirements and Qualifications

  • Must have or be able to obtain a Transportation Worker Identification Credential (TWIC) to be transported to and from Gulf of Mexico job sites.
  • Must have T-HUET water survival and SafeGulf training.
  • Must pass a physical exam and drug screen.
  • May not have felony convictions or misdemeanor drug convictions within the previous five years.
  • Galleyhand / Utility Hand candidates should be able to read, understand, and complete assigned tasks; a high school diploma or equivalent is preferred but not required.
  • Steward / Cook candidates must have relevant industry experience, such as military, hospital/health care, or full-service restaurant management.
  • Steward / Cook candidates should understand full-service menus, scratch baking, nutritional menu planning, food cost, inventory control, and basic math, reading, writing, and communication requirements.

Application Information

Applications are accepted in person only at the SONOCO office in Houma, Louisiana. Interested applicants may contact Al Robinson, Personnel Director, at SONOCO, 5450 West Main Street, Houma, LA 70360, Email: Al Robinson - personnel@sontheimeroffshore.com or call (985) 851-0727. Additional company information is available at www.sontheimeroffshore.com. Information regarding the government-issued TWIC card is available through TSA at https://www.tsa.gov/for-industry/twic.


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