Description:
COMPENSATION + BENEFITS
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Pay Scale: $90,000 - $100,000/year *
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Medical, Dental, Vision Plans
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Paid Time Off - Including Vacation, Sick and Mental Health Time Off
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Employee Assistance Program - 6 free counseling sessions annually
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Employee Dining and Wine Discounts
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Uniform - Chef’s Coat, Apron
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Daily Family Meal
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Access to Customized Educational Opportunities
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Opportunity for advancement within the Vertice portfolio
POSITION SUMMARY
As a key member of the Culinary Team at SingleThread, the Events Chef works under the direction of the Owner / Head Chef to lead all culinary aspects of on- and off-site events. This role oversees menu development, preparation, execution, and team leadership to ensure every event reflects the highest standards of quality, hospitality, and sustainability. You will collaborate closely with the Events, Culinary, and Operations teams to deliver seamless, thoughtful experiences—while mentoring and motivating a high-performing events kitchen team.
THIS DESCRIBES YOU
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You bring contagious enthusiasm for food, sustainability, and hospitality
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You’re a clear, confident communicator who can engage guests and inspire teams
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You’re reliable, punctual, and consistently give your best effort
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You care deeply about your craft, your colleagues, and the long-term health of the company
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You’re solutions-oriented, ego-light, and focused on excellence over credit
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YoU thrive both independently and in a highly collaborative environment
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You step up wherever needed—“that’s not my job” isn’t in your vocabulary
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You’re a natural self-starter who looks for ways to improve systems, elevate others, and drive results
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Partner with the Head Chef of Special Projects and the Chef de Cuisine on R&D and menu development for events
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Collaborate with the Events Management team on menu offerings and provide thoughtful recommendations
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Assist with ordering from farms, purveyors, and vendors in alignment with menus and daily operations
Event Execution & Culinary Operations
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Execute all event production with consistency, precision, and creativity
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Ensure all food is prepared and served according to established recipes, portioning, and quality standards
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Coordinate menus, purchasing, scheduling, food preparation, and plating for events
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Deliver a consistently high-quality culinary product across all events and functions
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Expedite service as needed, maintaining proper pacing, communication, and food quality
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Work closely with service teams to protect the integrity of the guest experience
Training, Development & Team Management
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Supervise and lead the events kitchen team, ensuring clear direction and high standards
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Clearly communicate and uphold all company policies, procedures, and expectations
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Mentor and develop team members through training, feedback, and performance evaluations
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Foster ongoing education in food, technique, service, wine, and agriculture
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Partner with HR to maintain training materials, safety programs, and employee evaluations
Workforce Planning & Accountability
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Schedule labor based on business needs while managing labor costs and efficiency
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Adjust staffing levels as needed to meet demand and service standards
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Review and approve payroll in accordance with company processes
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Administer fair, timely, and consistent corrective action in collaboration with HR and the Head Chef of Special Projects
Quality Control & Compliance
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Maintain full knowledge of and compliance with all departmental policies, procedures, and standards
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Ensure adherence to all local, state, and federal health, food safety, and sanitation regulations
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Uphold best practices in food handling, storage, labeling, and allergen awareness
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Inspect and maintain cleanliness, organization, and safety of all event kitchen stations, equipment, and work areas
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Proactively identify and address potential safety or sanitation issues to maintain a safe working environment for staff and guests
Continuous Improvement & Collaboration
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Actively contribute to continuous improvement in guest experience, operations, and team effectiveness
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Attend and actively participate in all required management and department meetings
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Working in kitchen
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Other duties as assigned
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.
Requirements:
QUALIFICATIONS FOR SUCCESS
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4+ years of experience in Michelin-starred and/or fine dining restaurants
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Minimum 2+ years of culinary management experience in a fine dining or upscale environment.
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Proven commitment to quality, excellence, and genuine hospitality.
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Highly organized and self-motivated, with the ability to manage multiple priorities under pressure.
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Strong interpersonal and communication skills, with professionalism and discretion in handling sensitive information.
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Creative problem-solving and sound decision-making abilities.
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Demonstrated integrity, fairness, and consistency in leadership.
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Proficiency in kitchen management systems, basic accounting, and computer applications.
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Accountable and guest-focused, with a clear understanding of how kitchen performance impacts the overall experience.
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Comfortable working within Google Workspace for communication, scheduling, and data management (Gmail, Calendar, Sheets, Notes).
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Flexibility to work evenings, weekends, holidays, and extended hours as business demands.
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS
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Ability to perform the essential job functions consistently, safely and successfully with the ADA and other federal, state, and local standards
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Must be able to lift and carry up to 40 lbs
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Ability to stand for prolonged periods of time
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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
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Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
KEY COMPETENCIES
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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
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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
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Collaborative: enjoys working with others towards a common goal and values cooperation
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Oriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
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Decisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plans
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Motivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
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Flexible: responding quickly and positively to changing environments
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Be a positive role model: demonstrate the ethos of Kyle, Katina, Tony 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.
