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Lead Pastry Chef

2 months ago

Healdsburg, California, United States SingleThread Farm - Restaurant - Inn Full time

Compensation + Benefits

  • Pay: $16.00 per hour plus gratuities (approximately $75,000 - $85,000 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 - 8 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
Key Responsibilities:

Under the guidance of the Pastry Chef, the Pastry Chef de Partie is responsible for daily preparation and service for the restaurant, inn, and various guest experiences. This role involves overseeing and maintaining quality standards in all designated areas. The position may involve occasional guest interaction, necessitating a warm and genuine approach to hospitality to enhance guest experiences.
  • Understand and uphold the quality standards and expectations of the establishment.
  • Coordinate daily tasks with fellow Pastry Chefs, Commis, and Externs/Stages.
  • Ensure all necessary supplies are available at the start of each shift through personal inspection, communicating any needs promptly to maintain quality standards.
  • Complete and organize all mise en place for assigned areas in a timely manner, adhering to the restaurant's standards.
  • Oversee the efficient, consistent, and accurate production of mise en place as requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Mentor and train team members to achieve the team's vision.
  • Maintain an updated recipe book and journal for techniques, ensuring alignment with current menu items and company documentation procedures.
  • Collaborate on menu changes and development when appropriate.
  • Ensure that all food and products are consistently prepared and served according to established recipes, portioning, preparation, serving, and health standards.
  • Organize and prioritize daily responsibilities to ensure timely completion.
  • Maintain a clean, sanitary, and safe work environment, keeping all areas organized at all times.
  • Work collaboratively with the team to meet or exceed standards related to facility appearance, sanitation, and cleanliness through employee training and fostering a positive work environment.
  • Communicate effectively with all team members to ensure standards are met.
  • Address any issues that may arise promptly.
  • Ensure all equipment is kept clean and in excellent working condition.
  • Attend all scheduled employee meetings and contribute to ideation sessions.
  • Provide mentorship to new and less experienced staff members.
  • Flexibility to work varying shifts, including evenings, weekends, holidays, and overtime as needed.
  • Perform other duties as assigned by the supervisor.
Ideal Qualifications:

  • Minimum of 3 years of experience in fine dining restaurants and culinary settings.
  • Strong commitment to quality, excellence, and genuine hospitality.
  • Passion for creating unique guest experiences through food and beverage.
  • Highly organized and self-motivated, capable of managing multiple priorities under time constraints.
  • Effective communication skills and the ability to connect with others.
  • Dedication to quality techniques and continuous skill refinement.
  • Commitment to ongoing professional growth and development.
  • Fluency in reading, writing, and speaking English.
  • Basic math and computer skills.
  • Punctual and reliable.
  • Ability to perform physical tasks such as standing for long periods, lifting up to 50 pounds, and maneuvering through work areas.
  • Frequent use of manual dexterity and fine motor skills.

Environmental and Physical Requirements:

  • Ability to perform essential job functions consistently and safely in accordance 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.
  • Ability to navigate work areas, including bending, lifting, carrying, and reaching frequently.

Key Competencies:

  • Positive Impact: Take responsibility and initiative to resolve issues, maintaining clear communication with leadership and team members.
  • Decisiveness: Accept responsibility for actions, think ahead, and develop contingency plans.
  • Active Listening: Remain present and open, providing supportive feedback and demonstrating respect and empathy.
  • Motivation and Commitment: Approach tasks with enthusiasm and seek opportunities for skill enhancement.
  • Flexibility: Respond positively to changing environments.
  • Team Focus: Cooperate and support team members in achieving departmental goals.
  • Role Model: Demonstrate the ethos of the management team.

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

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

Vertice Hospitality is an equal opportunity employer, committed to hiring a diverse workforce and fostering an inclusive culture.

For more information about SingleThread Farm - Restaurant - Inn, please visit our website.