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

About the Company:
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.