Chef de Partie

Single Thread Farms; Healdsburg (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Plans

Paid Time Off

401(k) with discretionary match

Employee Dining Discounts

Opportunity for Advancement

Job summary

A fine dining establishment in Healdsburg is seeking a Chef de Partie to oversee daily operations and ensure quality standards for the restaurant. The role involves managing mise en place, collaborating on menu development, and providing mentorship to staff. A minimum of 3 years in fine dining is required, alongside strong communication and organizational skills. The position offers competitive compensation and benefits, in addition to a dynamic working environment focused on guest experience.

Qualifications

• Minimum of 3 years of culinary experience in fine dining.
• Ability to manage multiple priorities under time constraints.
• Fluency in English, both written and spoken.

Responsibilities

• Oversee daily mise en place and service operations.
• Ensure quality standards are met for all assigned areas.
• Collaborate with team members on menu development and training.

Skills

Fine dining experience

Commitment to quality

Organizational skills

Communication skills

Manual dexterity

Job description

Compensation + Benefits

• Pay: $16.50 per hour plus gratuities (approximately $75,000 - $80,000 per 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 - 6 free counseling sessions annually for you and your household members
• Employee Dining and Wine Discounts
• Daily Family Meal
• Customized Educational Opportunities
• Opportunity for Advancement within the Vertice Portfolio
• Referral Bonuses
• Uniform

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

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.
• Ability to work a varying schedule, including overtime, nights, weekends and holidays, and the ability to work 5 shifts per week
• All other duties as assigned by supervisor.

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.

Requirements

JOB REQUIREMENTS

• 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.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

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/or 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

• 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 focusvia cooperation and support to other team members in the pursuit of department goals
• Be a positive role modeland demonstrate the ethos of Kyle, Katina, and the management team

* 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.