Chef de Partie

Chef de Partie

Location: Pleasanton, CA
Compensation: $30-35/hour + benefits
Schedule: Wednesday–Sunday

Our client is a woman-founded, family-run business redefining the catering and events space by delivering restaurant-quality experiences h 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.

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.

• 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

• 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.