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'description' => '<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p>',
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Seeking Top Tier Pastry Chef (great company culture and benefits!)
We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.
Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.
Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.
Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.
This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.
Benefits for the full-time salaried position:Competitive pay
Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)
Full paid Kaiser health plan and dental benefits
Paid premium health club membership
Profit sharing retirement plan
A sampling of press quotes:\"Componere Fine Catering compares to the best restaurants in the Bay Area.\" - Silicon Valley Magazine
2018 Zagat \"10 Under the Radar Chefs to Know\"
\"Meals as good as the French Laundry\" - Bloomberg
\"Executes restaurant-level experiences in the far reaches\" - San Francisco Chronicle
Voted \"Best non-brick and mortar restaurant\" by the chefs and restaurateurs of the Golden Gate Restaurant Association
\"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients...\" San Francisco Magazine
Qualifications:Culinary degree preferred3-5 years experience in current top restaurantsUnderstand or experience in preparing desserts in volumeAbility to type fluently and use spreadsheets for planning prep lists, ordering product, etc.Custom design menusConsistently research and develop new pastry ideas Ability to manage food costs, order product quantities correctly, etc.
Physical Demands and Work EnvironmentPhysical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.
Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics."/>
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<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
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<h1>Pastry Chefs - Top Tier Pastry Chef (great company culture and benefits!)</h1>
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Componere fine catering </p>
<div class="date-location">Oct 10, 2018 - Emeryville</div>
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<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p> </div>
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'title' => 'Executive Sous Chef',
'description' => '<p>Rare Monday-Friday role with a leading foodservice management group! Global business and industry leader is looking for an Executive Sous Chef for their brand-new Westside location. The new kitchen will offer a largely scratch kitchen for a busy lunch service caf that features a grill and deli, as well as in-house catered events. The Executive Sous Chef will support the Regional Executive Chef of the operation and will creatively collaborate with the team on weekly and seasonal menu changes with globally inspired dishes.</p><p><br></p><p><strong>Executive Sous Chef Responsibilities:</strong></p><ul><li>Execute top quality dishes in a high volume setting</li><li>Assist with oversight and opening of new account</li><li>Collaborative, thoughtful communication with the team on menu updates for caf as well as special events</li><li>Maintain an efficient kitchen, respecting the ingredients with minimal waste</li><li>Manage orders, inventory, food and labor costs</li><li>Ensure food safety and sanitation standards are met, including all health department guidelines</li><li>Facilitate a positive, respectful work environment</li></ul><p><br></p><p><strong>Executive Sous Chef Requirements</strong></p><ul><li>3+ years of experience as an Executive Sous Chef, Chef de Cuisine, or Sous Chef</li><li>Bulk preparation and high-volume experience</li><li>Large scale catering and/or banquet background a plus, whether in hotel or catering operation</li><li>Passion for sustainability, seasonal ingredients and reducing waste</li><li>Proficient with administrative systems and technology: ordering, labor/food cost controls, and inventory</li><li>Excellent leadership and communication skills</li><li>Highest standards for cleanliness, health, and food safety</li><li>Monday to Friday schedule with flexibility, occasional nights, and weekends</li></ul><p><br></p><p><strong>Compensation Package Includes:</strong></p><ul><li>Base Salary Range: $85-90k</li><li>Bonus potential</li><li>Medical Benefits</li><li>PTO Plan</li><li>401k with matching</li></ul><p></p>',
'post_date' => '2024-04-22T20:13:04Z'
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'title' => 'Pastry Chefs - Top Tier Pastry Chef (great company culture and benefits!)',
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'description' => '<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p>',
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content="Pastry Chef
Seeking Top Tier Pastry Chef (great company culture and benefits!)
We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.
Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.
Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.
Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.
This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.
Benefits for the full-time salaried position:Competitive pay
Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)
Full paid Kaiser health plan and dental benefits
Paid premium health club membership
Profit sharing retirement plan
A sampling of press quotes:\"Componere Fine Catering compares to the best restaurants in the Bay Area.\" - Silicon Valley Magazine
2018 Zagat \"10 Under the Radar Chefs to Know\"
\"Meals as good as the French Laundry\" - Bloomberg
\"Executes restaurant-level experiences in the far reaches\" - San Francisco Chronicle
Voted \"Best non-brick and mortar restaurant\" by the chefs and restaurateurs of the Golden Gate Restaurant Association
\"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients...\" San Francisco Magazine
Qualifications:Culinary degree preferred3-5 years experience in current top restaurantsUnderstand or experience in preparing desserts in volumeAbility to type fluently and use spreadsheets for planning prep lists, ordering product, etc.Custom design menusConsistently research and develop new pastry ideas Ability to manage food costs, order product quantities correctly, etc.
Physical Demands and Work EnvironmentPhysical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.
Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics."/>
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<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
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<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
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<h1>Pastry Chefs - Top Tier Pastry Chef (great company culture and benefits!)</h1>
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Componere fine catering </p>
<div class="date-location">Oct 10, 2018 - Emeryville</div>
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<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p> </div>
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