Claire Myers Consulting
2 days ago Be among the first 25 applicants
Our client is a woman-founded, family-run business redefining the catering and events space by delivering restaurant-quality experiences at scale. With 350+ events annually and a reputation for excellence, they combine elevated cuisine, thoughtful service, and operational precision. Their team is collaborative, nimble, and committed to raising the bar.
Overview We’re seeking an experienced and motivated
Chef de Partie
to join this culinary team. This role supports the Executive Chef and Chef de Cuisine in preparing and executing high-end catered events, ensuring excellence in quality, consistency, and presentation. The ideal candidate thrives in a fast-paced environment, values teamwork, and takes pride in delivering exceptional guest experiences.
Key Responsibilities
Execute meal service for events, including dinner and upgrade stations, with or without chef supervision
Prepare and organize event menus following standardized recipes and presentation guides
Collaborate with the culinary and front-of-house teams to ensure smooth, timely service
Assist in training and mentoring kitchen and event staff
Maintain kitchen cleanliness and uphold all food safety and sanitation standards
Receive, inspect, and store food and supplies properly
Support menu development and recipe testing
Represent the culinary team in a professional manner when interacting with clients, guests, or FOH staff
Qualifications
Minimum 1 year of experience in catering, banquet, or high-volume kitchen settings
Strong culinary knowledge, including cooking techniques, food safety, and kitchen operations
Proven ability to work efficiently under pressure and manage time effectively
Excellent teamwork and communication skills
Ability to direct and motivate a kitchen team during service
Ability to lift and carry up to 80 pounds safely
Flexible schedule, including evenings, weekends, and event-based hours
Typical workweek is Wednesday–Sunday, adjusted for event needs. Shifts may include prep days and event days, with chefs expected to manage meal service independently once trained.
Location: Pleasanton, CA
#J-18808-Ljbffr
Our client is a woman-founded, family-run business redefining the catering and events space by delivering restaurant-quality experiences at scale. With 350+ events annually and a reputation for excellence, they combine elevated cuisine, thoughtful service, and operational precision. Their team is collaborative, nimble, and committed to raising the bar.
Overview We’re seeking an experienced and motivated
Chef de Partie
to join this culinary team. This role supports the Executive Chef and Chef de Cuisine in preparing and executing high-end catered events, ensuring excellence in quality, consistency, and presentation. The ideal candidate thrives in a fast-paced environment, values teamwork, and takes pride in delivering exceptional guest experiences.
Key Responsibilities
Execute meal service for events, including dinner and upgrade stations, with or without chef supervision
Prepare and organize event menus following standardized recipes and presentation guides
Collaborate with the culinary and front-of-house teams to ensure smooth, timely service
Assist in training and mentoring kitchen and event staff
Maintain kitchen cleanliness and uphold all food safety and sanitation standards
Receive, inspect, and store food and supplies properly
Support menu development and recipe testing
Represent the culinary team in a professional manner when interacting with clients, guests, or FOH staff
Qualifications
Minimum 1 year of experience in catering, banquet, or high-volume kitchen settings
Strong culinary knowledge, including cooking techniques, food safety, and kitchen operations
Proven ability to work efficiently under pressure and manage time effectively
Excellent teamwork and communication skills
Ability to direct and motivate a kitchen team during service
Ability to lift and carry up to 80 pounds safely
Flexible schedule, including evenings, weekends, and event-based hours
Typical workweek is Wednesday–Sunday, adjusted for event needs. Shifts may include prep days and event days, with chefs expected to manage meal service independently once trained.
Location: Pleasanton, CA
#J-18808-Ljbffr