Sous Chef

SingleThread Farm - Restaurant - Inn; Healdsburg (CA); On-site; USD 16,500 - 90,000; Full time

Benefits offered by this job

Medical, Dental, Vision Plans

Paid Time Off

401(k) with company match

Employee discounts

Flexible Spending Account

Job summary

A leading hospitality provider in Healdsburg is seeking a Sous Chef to support kitchen operations, develop menus, and supervise the culinary team. The ideal candidate will have over 3 years of culinary management experience in a fine dining environment and strong communication skills. This role offers competitive pay and comprehensive benefits, with opportunities for career growth.

Qualifications

• Minimum 3+ years of culinary management experience in fine dining.
• Excellent verbal and written communication skills.
• Ability to work a varying schedule, including overtime.

Responsibilities

• Assist in developing menus and ensure food quality.
• Supervise kitchen team and mentor staff.
• Manage labor costs and efficiency.

Skills

Culinary management experience

Communication skills

Organizational skills

Ability to manage multiple priorities

Integrity

Job description

Join to apply for the Sous Chef role at SingleThread Farm - Restaurant - Inn

SOUS CHEF

Compensation + Benefits

• Pay: $16.50 per hour plus gratuities (approximately $80,000 - $90,000 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/Owner and Chef de Cuisine, the Sous Chef works with the Vertice Hospitality team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes, and training, development, and supervision of the culinary team.

Development, Preparation, and Execution of Dishes

• Assist in developing and implementing the menus for Vertice Hospitality, including daily specials utilizing surplus product and efficient use of trim.
• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
• Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality.
• Help place orders with farms, purveyors, and other entities for the menu and daily operations.
• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.

Training, Development, and Employee Management

• Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
• Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
• Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures, in coordination with HR & CDC.
• Provide training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
• Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency.
• Work with Director of HR to maintain training manuals, safety program, and to schedule and conduct periodic employee evaluations.

In an ideal world, you have:

• Minimum 3+ years of culinary management experience in a fine dining atmosphere
• Commitment to quality, excellence, and genuine hospitality
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
• Excellent verbal and written communication skills
• Ability to read, write, and speak English fluently
• A person of integrity; fair and consistent
• Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds
• The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms
• Ability to work a varying schedule, including overtime, nights, weekends and holidays, and the ability to work 5 shifts per week
• Good math skills, and computer proficiency

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 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

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.