Sous Chef Relais & Châteaux

SingleThread is a farm, restaurant, and inn in Sonoma County, offering a deeply seasonal and regionally rooted experience. The first and only Three Michelin-starred restaurant in the county, it has received numerous accolades, including the World's 50 Best "Miele One to Watch" Award, a #46 global ranking in 2024, and La Liste's #1 Restaurant in America. Founded by chef and Farmer duo, Kyle and Katina Connaughton, SingleThread blends Japanese hospitality principles with Sonoma's agricultural bounty to create immersive, story-driven dining and lodging.

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

As a key member of the Culinary Team, the Sous Chef supports Vertice Hospitality's commitment to exceptional quality and guest experience. This role is responsible for the daily operations of the kitchen, including preparation, execution, staff development, and maintaining the highest culinary and service standards. The Sous Chef leads by example, inspiring the team through mentorship, creativity, and professionalism.

Culinary Excellence

• Collaborate with the Chef de Cuisine on developing and executing innovative, seasonal menus.

• Ensure all culinary items meet standards for taste, texture, presentation, and portioning.

• Oversee production, plating, and service, maintaining speed and quality during peak periods.

Team Leadership

• Supervise, train, and mentor chef de partie's, commis', and externs

• Foster a positive, inclusive, and professional kitchen culture focused on collaboration and excellence.

• Participate in team meetings, contributing to training initiatives, creative development, and continuous improvement.

• Organize daily prep lists, delegate tasks, and support ongoing team development.

• Drives accountability across the team, delivering clear expectations and engaging in challenging conversations to support growth and performance.

Operations & Maintenance

• Ensure full compliance with company policies, kitchen procedures, food safety, sanitation and quality standards.

• Maintain a clean, safe, and efficient kitchen; ensure equipment is in top working condition.

• Report any quality, maintenance, or compliance concerns promptly to the Chef de Cuisine or Management Team.

• Step in as needed to support other departments and ensure a seamless guest experience.

Administration & Communication

• Maintain open, professional communication across all culinary and service teams to ensure smooth operations.

• Complete required paperwork and inventory tasks accurately and on time.

• Communicate effectively with the Chef de Cuisine, management, and other departments.

• Come prepared and engaged in meetings, offering constructive input and collaboration to enhance team performance and guest experience.

Additional Expectations

• Represent the property's standards of quality, hospitality, and professionalism at all times.

• Maintain flexibility to work evenings, weekends, and holidays as business requires.

• Perform additional duties as assigned by leadership.

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.

QUALIFICATIONS

• Minimum 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 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

• 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

• 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

• Collaborative: enjoys working with others towards a common goal and values cooperation

• Oriented towards positive impact: taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members

• Decisive: accepting responsibility for making things happen, thinking ahead, and developing contingency plans

• Motivated and committed: approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance

• Flexible: responding quickly and positively to changing environments

• 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.

« Rejoindre Relais & Châteaux, c'est profiter d'une opportunité unique d'élargir vos horizons tout en nourrissant votre talent.
Que vous souhaitiez construire une véritable carrière à nos côtés ou recherchiez un poste saisonnier, vous découvrirez des maisons de caractère, toutes unies par la défense de nos valeurs d'hospitalité, d'ancrage local et de partage.
Partez à la rencontre de nos équipes passionnées par le beau et le bon, qui font vibrer le cœur de chaque Relais & Châteaux. Embarquez à nos côtés pour un délicieux voyage et devenez vous aussi, acteur d'un monde plus humain ! . »

Philippe Gombert
Président, Relais & Châteaux