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Chef de Partie
SingleThread Farm - Restaurant - Inn
131 North St, Healdsburg, CA 95448
SingleThread Farm - Restaurant - Inn hiring Chef de Partie in Healdsburg, CA

SingleThread Farm - Restaurant - Inn hiring Chef de Partie in Healdsburg, CA

SingleThread Farm - Restaurant - InnMore Info

Full Time • Hourly ($15.50) plus tips
Expired: Jun 28, 2023

Sorry, this job expired on Jun 28, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years

Job Details

  • Pay: $15.50 per hour plus gratuities (approximately $65,000 - $75,000 per year)*
  • Medical, Dental, Vision Plans
  • Paid Time Off - Including Vacation, Sick and Mental Health Time Off
  • 401(k) w/ company discretionary match
  • Employee Assistance Program - 8 free counseling sessions annually for you and your household members
  • Employee Dining and Wine Discounts
  • Referral Bonuses
  • Uniform


Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences.  The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas.  The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our goals for our guest’s experiences.  


  • Understand the quality requirements and expectations of the restaurant.
  • Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages. 
  • Assure all necessary items are in the restaurant at the start of the shift through personal inspection.  Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.  Communicate any discrepancies in a timely manner.
  • Assure all mise en place for assigned areas is finished and organized in a timely manner and to the standard of the restaurant.
  • Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring of your team members to assist them in achieving the team’s vision.Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.
  • Collaborate when appropriate in menu changes and development.
  • Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.
  • Organize and prioritize daily responsibilities to ensure their timely completion.
  • Maintain a clean, sanitary, and safe work environment.  Keep all areas clean and organized at all times.
  • Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
  • Communicate effectively with all team members to assure standards are achieved.
  • Take appropriate action to rectify any issues that may arise.
  • Ensure equipment is kept clean and in excellent working condition.
  • Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. 
  • Provide mentorship to new and less experienced staff members.
  • Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates.
  • All other duties as assigned by supervisor.


  • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
  • To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
  • To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
  • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
  • To be flexible, responding quickly and positively to changing environments
  • To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
  • Be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team


  • Minimum 3 years of fine dining restaurant and culinary experience.
  • Commitment to quality, excellence, and genuine hospitality
  • Passion for creating unique guest experiences, food, and beverage
  • Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
  • Ability to listen, communicate, and make connections
  • Commitment to quality technique and continued refinement of skills.
  • Commitment to constant growth and professional development.
  • The ability to read, write, and speak English fluently.
  • Basic math and computer skills.
  • Punctual and reliable
  • Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • Be able to work in a standing position for long periods of time.
  • Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds.
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.

* The above represents the expected pay range for this position, that we in good faith believe we would pay for this role at the time of this posting. This range may be modified in the future.

Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.

Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development. 

Compensation Details

Compensation: Hourly ($15.50) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Potential Bonuses, Wellness Program, Employee Assistance Program (8 free counseling sessions annually)

Required Skills

Advanced Knife Skills

Basic Knife Skills

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Fish Cookery

Food Handler Certification


Gluten Free Cooking


Inventory Management

Cleaning / Sanitation

Meat Butchery

Meat Cookery




Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Woodfire Cooking

Read more

View Job Description

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Healdsburg, CA • Fine Dining

Japanese, Asian, Californian

Fine Dining

SingleThread is a source-focused, farm-driven restaurant and inn concept that offers its diners and guests time-honored preparations of seasonally inspired cuisine and a uniquely curated taste of Sonoma Wine Country. The concept was born out of Kyle and Katina Connaughton's Southern California upbringing as well as their extensive international travels and experiences living and cooking abroad in both the UK and Japan. Our foundation is rooted in the Japanese concept of 'omotenashi', a heightened sense of hospitality and anticipation of a guest’s every need. For us, the relationship between farmer and chef is more than a side story; it is the heart of the experience.

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