Events Chef

Job Description Description:COMPENSATION + BENEFITSPay Scale: $90,000 - $95,000/year *Medical, Dental, Vision PlansPaid Time Off - Including Vacation, Sick and Mental Health Time OffEmployee Assistance Program - 6 free counseling sessions annuallyEmployee Dining and Wine DiscountsUniform - Chef's Coat, ApronDaily Family MealAccess to Customized Educational OpportunitiesOpportunity for advancement within the Vertice portfolioPOSITION SUMMARYAs 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 YOUYou bring contagious enthusiasm for food, sustainability, and hospitalityYou're a clear, confident communicator who can engage guests and inspire teamsYou're reliable, punctual, and consistently give your best effortYou care deeply about your craft, your colleagues, and the long-term health of the companyYou're solutions-oriented, ego-light, and focused on excellence over creditYoU thrive both independently and in a highly collaborative environmentYou step up wherever needed—"that's not my job" isn't in your vocabularyYou're a natural self-starter who looks for ways to improve systems, elevate others, and drive resultsCORE RESPONSIBILITIESMenu Development & Culinary InnovationPartner with the Head of Special Projects and the Chef de Cuisine on R&D and menu development for eventsCollaborate with the Events Management team on menu offerings and provide thoughtful recommendationsAssist with ordering from farms, purveyors, and vendors in alignment with menus and daily operationsEvent Execution & Culinary OperationsExecute all event catering production with consistency, precision, and creativityEnsure all food is prepared and served according to established recipes, portioning, and quality standardsCoordinate menus, purchasing, scheduling, food preparation, and plating for eventsDeliver a consistently high-quality culinary product across all events and functionsExpedite service as needed, maintaining proper pacing, communication, and food qualityWork closely with service teams to protect the integrity of the guest experienceTraining, Development & Team ManagementSupervise and lead the events kitchen team, ensuring clear direction and high standardsClearly communicate and uphold all company policies, procedures, and expectationsMentor and develop team members through training, feedback, and performance evaluationsFoster ongoing education in food, technique, service, wine, and agriculturePartner with HR to maintain training materials, safety programs, and employee evaluationsWorkforce Planning & AccountabilitySchedule labor based on business needs while managing labor costs and efficiencyAdjust staffing levels as needed to meet demand and service standardsReview and approve payroll in accordance with company processesAdminister fair, timely, and consistent corrective action in collaboration with HR and the Head Chef of Special ProjectsQuality Control & ComplianceMaintain full knowledge of and compliance with all departmental policies, procedures, and standardsEnsure adherence to all local, state, and federal health, food safety, and sanitation regulationsUphold best practices in food handling, storage, labeling, and allergen awarenessInspect and maintain cleanliness, organization, and safety of all event kitchen stations, equipment, and work areasProactively identify and address potential safety or sanitation issues to maintain a safe working environment for staff and guestsContinuous Improvement & CollaborationActively contribute to continuous improvement in guest experience, operations, and team effectivenessAttend and actively participate in all required management and department meetingsWorking in kitchenOther duties as assignedEach 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 SUCCESS5+ years of experience in Michelin-starred and/or fine dining restaurantsMinimum 2+ years of culinary management experience in a fine dining or upscale environment.Proven commitment to quality, excellence, and genuine hospitality.Highly organized and self-motivated, with the ability to manage multiple priorities under pressure.Strong interpersonal and communication skills, with professionalism and discretion in handling sensitive information.Creative problem-solving and sound decision-making abilities.Demonstrated integrity, fairness, and consistency in leadership.Proficiency in kitchen management systems, basic accounting, and computer applications.Accountable and guest-focused, with a clear understanding of how kitchen performance impacts the overall experience.Comfortable working within Google Workspace for communication, scheduling, and data management (Gmail, Calendar, Sheets, Notes).Flexibility to work evenings, weekends, holidays, and extended hours as business demands.ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTSAbility to perform the essential job functions consistently, safely and successfully with the ADA and other federal, state, and local standardsMust be able to lift and carry up to 40 lbsAbility to stand for prolonged periods of timeAbility 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 environmentContinual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.KEY COMPETENCIESAnalytically 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 othersIndependent, self-starter: can push projects forward completely independently, proactively offers next steps and prioritizes their work on their own, does not require significant oversightCollaborative: enjoys working with others towards a common goal and values cooperationOriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team membersDecisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plansMotivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performanceFlexible: responding quickly and positively to changing environmentsBe a positive role model: demonstrate the ethos of Kyle, Katina, Tony and the management teamVertice 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.