Senior Pastry Chef

2 weeks 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 supervision of the Pastry Chef, the Pastry Chef de Partie is tasked with daily preparation and service for the restaurant, inn, and all guest experiences. This role involves ensuring quality standards are met across all assigned sections. Interaction with guests is expected, thus a warm and genuine approach to hospitality is essential for enhancing guest experiences.
  • Comprehend the quality expectations and standards of the establishment.
  • Coordinate daily tasks with fellow Chef de Parties, Commis, and Externs/Stages.
  • Ensure all necessary supplies are available at the start of the shift through personal inspection. Communicate any needs promptly, ensuring all ingredients meet quality standards as established by management.
  • Complete and organize all mise en place for assigned areas in a timely manner, adhering to restaurant 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. Assist in training and mentoring team members to achieve the team's vision. Maintain an updated recipe book and journal for techniques, ensuring it aligns with the menu and company documentation procedures.
  • Collaborate on menu changes and development when appropriate.
  • Guarantee 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 timely completion.
  • Maintain a clean, sanitary, and safe work environment, keeping all areas organized at all times.
  • Work collaboratively with the team to ensure standards are met or exceeded regarding facility appearance, sanitation, and cleanliness through employee training and fostering a positive, productive work environment.
  • Communicate effectively with all team members to ensure standards are achieved.
  • Take appropriate action to resolve 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 needs dictate.
  • Perform other duties as assigned by the supervisor.
Qualifications:

  • Minimum 3 years of experience in fine dining culinary settings.
  • Dedication to quality, excellence, and authentic hospitality.
  • Passion for crafting unique guest experiences through food and beverage.
  • Highly organized and self-motivated, capable of managing multiple priorities under time constraints.
  • Effective listening and communication skills.
  • Commitment to quality techniques and ongoing skill refinement.
  • Dedication to continuous growth and professional 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 gross motor skills.

Environmental and Physical Requirements:

  • Ability to perform essential job functions consistently and safely, adhering to federal, state, and local standards.
  • Must be able to lift and carry up to 40 pounds.
  • Ability to stand and/or sit for extended periods.
  • Ability to navigate through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs, and adapt to a constantly changing environment.

Key Competencies:

  • Responsibility: Taking initiative to resolve issues and communicate clearly with the leadership team and colleagues.
  • Decisiveness: Accepting responsibility for actions, thinking ahead, and developing contingency plans.
  • Active Listening: Remaining present and open, providing supportive feedback, and showing respect and empathy.
  • Motivation: Approaching tasks with enthusiasm and seeking opportunities for skill enhancement.
  • Flexibility: Responding positively to changing environments.
  • Team Focus: Supporting colleagues in achieving departmental goals.
  • Role Model: Demonstrating the ethos of the management team.

Each of the items listed is considered essential for this role. However, this list should not be construed as exhaustive of all responsibilities.

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

Vertice Hospitality is an equal opportunity employer, committed to diversity and inclusion in the workplace.

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

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