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

SingleThread Farm - Restaurant - Inn hiring Corporate Chef in Healdsburg, CA

SingleThread Farm - Restaurant - InnMore Info

Full Time • Salary ($160k - $180k)
Expires: Jun 16, 2024

388 people viewed

Required Years of Experience

6+ years


Job Details
Compensation + Benefits

  • Pay Scale: $160,000 - $180,000/year *
  • Medical, Dental, Vision Plans
  • Paid Time Off - Including Vacation, Sick and Mental Health Time Off
  • 401(k) w/ company discretionary match
  • Flexible Spending Account
  • Employee Assistance Program - 8 free counseling sessions annually for you and your household members
  • Employee Dining and Wine Discounts
  • Daily Family Meals
  • Customized Educational Opportunities
  • Opportunity for Advancement within the Vertice Portfolio
  • Referral Bonuses
  • Uniform (Chef's coat and apron)

What you'll be doing in this role...

Under the direction of the Owner / Chef, the Corporate Chef is responsible for culinary operations across all properties including culinary standards and quality, team management and development, finance, health & safety, and supporting the overall business operations.

If you are a highly motivated and energetic chef who not only has experience in fine dining and running a tight and cost effective kitchen, but is also able to mentor staff and help them grow their culinary talent, we want to hear from you.

Culinary:

  • Actively involved in menu development and maintaining updated and accurate costing of dishes.
  • Performs purchasing responsibilities with outside vendors and interacting with the farm on a daily basis.
  • Maintains quality levels of purchasing, receiving, and food storage standards.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Ensures all products are prepared in a consistent manner and meet appearance/quality standards.
  • Manages compliance with food handling, temperature, and sanitation standards.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and restaurant standards.
  • Fills in where needed to ensure guest experience is never compromised as a result of operational or unforeseen challenges.
  • Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality.  Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.
  • Works collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
  • Assists in achieving company objectives in quality, appearance of facilities, sanitation and cleanliness through effective training of employees and establishing a positive, productive working environment.  
  • Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Ability to plan and execute events, both internal and external.
  • Supports reservation and guest services teams 
Business:

  • Works with financial team on budget planning, forecasting, expenses and purchasing
  • Advocates sound financial / business decision-making, demonstrates honesty, integrity, and also leads by example.
  • Reviews staffing levels to ensure that operational needs and financial objectives are met.
  • Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner.
  • Lead and attend all scheduled meetings and come prepared to contribute to ideation sessions.
Training, Development, and Employee Management:

  • Prioritizes daily work schedules with the culinary management team.
  • Schedules labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency.  Modify staffing as needed based on volume and demand.
  • Displays exceptional leadership by providing a positive work environment, counseling employees timely and as appropriate, and demonstrating a dedicated and professional approach to management.
  • Manages the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
  • Continually mentors and provides opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
  • Ensures all kitchen employees maintain required food handling and sanitation certifications.
  • Ensures proper grooming and hygiene standards for all kitchen staff.Understands and effectively communicates all policies, procedures, standards, specifications, guidelines, and training programs to staff.  
  • Administers prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
  • Responsible for interviewing, hiring, and termination of employees, in conjunction with HR
  • Responsible for payroll management of all culinary teams.
  • Works with the Director of HR to develop and maintain training manuals, safety programs, and to schedule and conduct periodic employee evaluations.
  • Other duties as assigned and based upon business needs. 
In an ideal world you have...

  • Minimum 8+ years of culinary, management, and operations experience 
  • Masterful organizational, communication, and leadership skills, backed by previous professional success
  • Superior knowledge of multiple operational functions and principles, including finance, customer service, and employee management
  • Proven ability to plan and manage operational processes for maximum efficiency and productivity
  • Ability to streamline or implement structures and roles that boost speed and efficiency while supporting rapidly shifting business demands
  • Strong working knowledge of industry regulations and legal guidelines
  • Experience in developing budgets and business plans
  • Superior negotiation skills for both internal and external purposes
  • Excellent verbal and written communication skills with the ability to present information.
  • Excellent interpersonal skills with the ability to manage sensitive and confidential situations with tact, professionalism, and diplomacy.
  • Tech-savvy with proficiency in the Microsoft Office Suite, Google Suite, POS, financial and similar programs.
  • Must be able to work a varying shift, including evenings, weekends, and holidays.
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS

  • Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
  • Must be able to lift and carry up to 40 pounds
  • Ability to stand and sit for prolonged periods of time 
  • Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
KEY COMPETENCIES

  • Analytically minded: always thinking about how to use data to support decision-making. Brings an analytical perspective to conversations and can explain their quantitative viewpoint to others
  • Independent, self-starter: can push projects forward completely independently, proactively offers next steps and prioritizes their work on their own, does not require significant oversight
  • Collaborative: enjoys working with others towards a common goal and values cooperation
  • Oriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
  • Decisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plans
  • Motivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
  • Flexible: responding quickly and positively to changing environments
  • Be a positive role model: demonstrate the ethos of Kyle, Katina, Tony and the management team

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: Salary ($160,000.00 - $180,000.00)

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


Required Skills

Team Player

Effective Leader

Hospitality Driven

Managing Multiple Tasks

Team Training

Menu Creation

Recipe Development



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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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