Off-Premise Culinary Lead for High-Volume Catering

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

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.