Kitchen assistant/ shadowing Opportunity - April 15 ( San Mateo) (san mateo)
compensation:$$
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Hello,
I am a private chef based in the Bay Area, and I am currently looking for a kitchen assistant for a high-end private dining event on April 15th, in San Mateo, California.
I am also building a small team for upcoming events, including a potential event on April 18th (pending confirmation with client), as well as another confirmed opportunity on April 18th in Sea Ranch, California.
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Position Details:
- Role: Kitchen Assistant (shadowing / learning role)
- Tasks: Light prep, organization, kitchen support, and clean-up after service
- Cuisine: High-end Spanish cuisine from Spain (not Latin American — this is a completely different culinary tradition) / European fine dining
- Pay:
- $100 flat (San Mateo – April 15)
- $200 flat (Sea Ranch – April 18 – must be able to travel)
- Dates:
- April 15 (San Mateo – priority)
- April 18 (Sea Ranch – confirmed)
- April 18 (additional event – pending confirmation)
- Locations: San Mateo, CA / Sea Ranch, CA
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About This Opportunity:
Please read this carefully, as this is very important.
This opportunity is not about making money on April 15 or April 18.
The compensation offered is simply a gesture for your time and support with prep and cleaning.
The real value of this opportunity is learning, observing, and understanding how high-level private chef work is executed, so that in the future you can run events independently, represent my brand, and earn $500+ per event as a lead chef.
This is a long-term opportunity, not a one-day job.
If your focus is only on how much you will make that day, this is not the right fit.
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Important – Level Required:
I am not looking for a basic cook or someone with only casual or low-level kitchen experience.
Please do not apply if your experience is limited to:
- Home cooking
- Basic prep roles only
- Street food / casual dining
- Low to mid-level restaurants (including most standard American, Mexican, or Latin restaurants without fine dining standards)
I am looking for individuals who already have:
- A solid foundation in European culinary techniques, especially French techniques
- Understanding of fine dining standards, timing, and execution
- Respect for precision, structure, and high-level cuisine
This is essential because in one or two shadowing days, you should be able to understand and replicate the process at a high level, with my guidance and explanations.
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About the Cuisine & Learning:
The food you will be exposed to is not simple cooking.
For example, paella is not just “rice”.
It is not Chinese rice or Mexican rice, and it is not something that can be improvised without knowledge.
Before the rice is even added, there is:
- A long process of reductions
- Layering of flavors
- Proper sequencing of ingredients
- Precise timing and control
The rice itself is the final step, not the base.
This is structured, technical, and refined cooking.
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Added Value – What You Are Learning:
You will also be exposed to family recipes and techniques that come from generations.
My father was a high-level chef, and I grew up surrounded by chefs connected to Michelin-level environments.
These are not generic recipes — they carry real culinary value and tradition.
Access to this level of knowledge is something that, in many cases, people pay for in masterclasses or professional training.
Here, you are receiving it while being compensated.
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Compensation Philosophy:
The compensation for shadowing is intentionally set at this level.
If the pay were high for prep and cleaning alone, many people would apply only for the money of that day, without real interest in learning or growing.
I am specifically looking for people who:
- See the bigger opportunity
- Are willing to learn properly
- Understand that the real financial reward comes later, when leading events independently
Accepting this opportunity demonstrates that you are serious about developing within this field, not just earning quick money.
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What I’m Looking For:
- Real kitchen experience (not just home cooking)
- Strong interest in European / fine dining cuisine
- Clean, organized, detail-oriented
- Professional attitude and polished presence
- Willingness to learn, observe, and follow direction
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Important:
This is not a chef position for these dates.
I will be leading the cooking.
Your role is to support, learn, and maintain a clean, professional kitchen environment.
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To Be Considered:
Please send:
- Your resume
- A short introduction (written by you) including:
- Why you are a good fit
- Why you are interested in this opportunity
- Your kitchen or food experience
Availability for April 15 is required. Serious inquiries only.