Chef de Partie

Combined Caterers, Inc.•North Charleston, SC

12d•$17 - $21•Onsite

About The Position

The Chef de Partie is responsible for leading off-premise food production and supporting the successful culinary execution of Duvall Catering & Events' events. This position serves as a working culinary leader in the prep kitchen, overseeing Culinary Team Members and ensuring food is prepared, organized, portioned, packed, and executed according to Duvall Catering's recipes, standards, BEOs, and event requirements. The Chef de Partie reports directly to all Sous Chef's and is responsible for carrying out production plans and culinary direction established by the Sous Chef and other culinary leadership. This is a hands-on leadership position requiring strong organizational skills, culinary knowledge, attention to detail, and the ability to manage a team in a fast-paced production environment.

Requirements

Previous culinary management or supervisory experience required.
Professional kitchen experience with a strong understanding of high-volume food production.
Demonstrated ability to lead and manage a culinary team.
Ability to read and execute recipes, BEOs, prep lists, and production schedules.
Strong organizational and time-management skills.
Excellent attention to detail.
Strong communication and leadership skills.
Ability to work independently while maintaining accountability to culinary leadership.
Strong understanding of food safety and sanitation practices.
Valid drivers license required
Transportation required

Nice To Haves

Previous catering, banquet, event, or off-premise culinary experience strongly preferred.
Food protection manager certification preferred or required based on applicable regulations.

Responsibilities

Lead daily culinary production for off-premise catering events under the direction of the On-Duty Sous Chef.
Review BEOs, menus, production schedules, prep lists, recipes, and event requirements.
Organize daily production priorities based on upcoming event schedules and direction from the Sous Chef.
Ensure all food components are prepared according to recipe, quality, portion, and presentation standards.
Oversee preparation of proteins, vegetables, starches, sauces, desserts, appetizers, hors d'oeuvres, and other menu components.
Coordinate batch production and ensure food is produced in the appropriate quantities.
Monitor food quality, consistency, portioning, seasoning, and presentation.
Ensure food is properly labeled, dated, stored, packed, and prepared for transportation.
Communicate production concerns, delays, shortages, or quality issues to the On-Duty Sous Chef.
Directly supervise and manage Culinary Team Members working in the prep kitchen.
Assign daily production tasks based on event priorities, skill level, and production timelines.
Provide clear direction and ensure team members understand expectations.
Monitor productivity and ensure assigned work is completed accurately and on schedule.
Train Culinary Team Members in proper preparation methods, recipes, sanitation, equipment use, and kitchen procedures.
Coach team members to improve culinary skills, efficiency, and consistency.
Maintain accountability for performance, attendance, work quality, and adherence to company standards.
Lead by example by actively participating in production alongside the team.
Escalate significant personnel or performance concerns to the On-Duty Sous Chef.
Support culinary execution at off-premise events as assigned by the On-Duty Sous Chef.
Ensure food arrives at the event properly prepared, organized, labeled, and ready for service.
Assist with final preparation, finishing, plating, buffet presentation, and replenishment as required.
Work with on-site culinary and event teams to maintain Duvall Catering's quality standards.
Troubleshoot culinary issues during events and communicate significant concerns to the On-Duty Sous Chef.
Ensure proper food handling and temperature control throughout transportation, setup, service, and breakdown.
Review upcoming events and proactively plan production needs with the On-Duty Sous Chef.
Assist with developing prep lists and production timelines.
Determine appropriate production sequencing to maximize efficiency.
Monitor ingredient availability and communicate shortages or purchasing needs.
Coordinate with culinary leadership regarding staffing and production requirements.
Ensure completed production is organized for efficient event packing and transportation.
Maintain accurate communication regarding production status and outstanding tasks.
Maintain consistent quality and presentation across all Duvall Catering events.
Follow established recipes and production standards.
Ensure proper portion control and minimize unnecessary food waste.
Taste and evaluate food throughout production.
Correct seasoning, consistency, and presentation issues when appropriate and within established culinary standards.
Immediately communicate significant quality concerns to the On-Duty Sous Chef.
Maintain a clean, organized, and efficient production kitchen.
Ensure Culinary Team Members follow proper sanitation and food safety procedures.
Monitor proper food storage, labeling, rotation, and temperature control.
Ensure equipment and workstations are cleaned and maintained throughout production.
Assist with kitchen opening and closing procedures.
Ensure the prep kitchen is left organized and ready for the next production day.
The Chef de Partie reports directly to the On-Duty Sous Chef and works under the direction of the Sous Chef regarding daily production priorities, staffing, event execution, food quality, and operational needs The Chef de Partie is responsible for directing Culinary Team Members during assigned production activities but does not supersede the authority of the On-Duty Sous Chef.
The Chef de Partie is expected to communicate proactively with the Sous Chef regarding: Production progress and completion, Staffing or performance concerns, Ingredient shortages or inventory issues, Equipment problems, Food quality or safety concerns, Event-specific challenges, Changes to production timelines, Any issue that may affect the successful execution of an event.