Chef de Partie

Combined Caterers, Inc.; North Charleston (SC); On-site; USD 23,000 - 29,000; Full time

Job summary

Duvall Catering & Events in North Charleston, SC is seeking a Chef de Partie to lead off‑premise food production and oversee culinary teams for events. The role focuses on executing recipes, maintaining quality, and coordinating with the Sous Chef to ensure timely delivery of prepared food.

The position is hands‑on and requires strong organizational skills, leadership, and the ability to manage staff in a fast‑paced production environment. Early mornings and weekends are common.

Qualifications

• Previous culinary management or supervisory experience required.
• Previous catering, banquet, event, or off-premise culinary experience strongly preferred.
• Professional kitchen experience with high-volume production knowledge.
• 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.
• Strong communication and leadership skills.
• Ability to work independently while maintaining accountability to culinary leadership.
• Food safety practices knowledge; certification preferred or required.

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.

Skills

Culinary leadership

Team supervision

High-volume production

Food safety practices

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Professional North Charleston, SC, US

4 days ago Requisition ID: 1031

Salary Range: $17.00 To $21.00 Hourly

Company: Duvall Catering & Events

Pay:$17.00 - $21.00 depending on experience

Location: 2816 Azalea Drive, North Charleston, SC 29405

Schedule:Schedule varies, but usually off on Sundays and Monday. Mainly working 7:00am-5:00pm, 5 days weekly. Occasionally working parties, 11:00am-9:00pm on Fridays and Saturdays.

Position Summary

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.

• 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.

Culinary Team Leadership

• 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.

Event Execution

• 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.

Production Planning & Organization

• 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.

Food Quality & Standards

• 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.

Kitchen Operations & Sanitation

• 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.

Reporting & Chain of Command

The Chef de Partie reports directly to theOn‑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.
• Food quality or safety concerns.
• Event‑specific challenges.
• Changes to production timelines.
• Any issue that may affect the successful execution of an event.

Qualifications

• Previous culinary management or supervisory experience required.
• Previous catering, banquet, event, or off‑premise culinary experience strongly preferred.
• 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.
• Food protection manager certification preferred or required based on applicable regulations.
• Valid drivers license required
• Transportation required

Physical Requirements

• Ability to stand and work for extended periods.
• Ability to lift and carry food products, equipment, and supplies.
• Ability to lift up to 50 pounds with assistance when necessary.
• Ability to bend, reach, stoop, and move throughout a commercial kitchen and event environment.
• Ability to work in hot, cold, and fast‑paced kitchen environments.
• Ability to work both in the prep kitchen and at off‑premise event locations.

Schedule

This is an event‑driven culinary leadership position. The Chef de Partie must be available forearly mornings, evenings, weekends, holidays, and extended hours based on production and event schedules.

Flexibility is essential, as catering production requirements and event schedules may change based on client needs.

Ideal Candidate

The ideal candidate is anexperienced culinary leader who understands both high‑volume production and the unique demands of off‑premise catering.

They should be comfortable managing a team while remaining hands‑on in production. They understand how to work backward from an event date and service time to create an efficient production plan, ensure food is produced correctly, and have everything organized and ready for transport and execution.

The successful candidate is a strong communicator who can hold team members accountable while creating a positive and productive kitchen environment. They should be comfortable taking direction from the On‑Duty Sous Chef, making decisions within their scope of responsibility, solving problems, and taking ownership of assigned production.

Success in This Role

Success as a Chef de Partie at Duvall Catering & Events means:

• Production is completed accurately and on schedule.
• Food consistently meets Duvall Catering's quality and presentation standards.
• Culinary Team Members are properly directed, trained, and held accountable.
• BEOs, menus, recipes, and production requirements are executed correctly.
• Food is properly organized, labeled, packed, and ready for transportation.
• Events receive the correct food, quantities, and components required for execution.
• Food waste and production errors are minimized.
• The prep kitchen remains organized, clean, and productive.
• Communication between the Chef de Partie, On‑Duty Sous Chef, culinary leadership, and event teams is clear and consistent.
• Potential problems are identified early and communicated to the On‑Duty Sous Chef before they affect an event.