Evening Chef Jobs (NOW HIRING)

Compensation + Benefits

• Pay range: $23.00 - $27.00/hour + tips
• 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

What You'll Be doing...

Under the direction of the Head Chef, the Chef de Partie I is responsible for preparing and executing exceptional culinary offerings while maintaining the highest standards of quality, consistency, cleanliness, and organization. This role oversees an assigned station, ensuring all mise en place is completed efficiently and accurately to support seamless daily service.

As a member of The Selvedge culinary team, the Chef de Partie I contributes to creating memorable guest experiences through meticulous attention to detail, teamwork, and a commitment to genuine hospitality. This position may occasionally interact directly with guests during special events, breakfast service, or other curated experiences and is expected to represent The Selvedge with warmth, professionalism, and enthusiasm.

Culinary Execution & Quality

• Prepare and execute all menu items according to established recipes, techniques, and presentation standards.
• Ensure all ingredients meet quality, freshness, and food safety standards before use.
• Maintain consistency in flavor, appearance, and portioning across all dishes.
• Notify leadership promptly of product shortages, quality concerns, or operational issues.

Daily Operations

• Complete daily breakfast and tea time mise en place accurately and efficiently to support smooth service.
• Maintain an organized, clean, and well-stocked workstation throughout each shift.
• Assist with inventory organization, product rotation (FIFO), and proper storage of ingredients.
• Support breakfast, private dining, special events, and other culinary programming as assigned.

Teamwork & Leadership

• Work collaboratively with the Sous Chef, Head Chef and fellow culinary team members to achieve operational excellence.
• Assist in training, mentoring, and supporting Commis, Externs, and Stage team members.
• Foster a respectful, collaborative, and positive kitchen culture.
• Participate in team meetings and contribute ideas for continuous improvement.

Food Safety & Sanitation

• Maintain a clean, sanitary, and organized kitchen in accordance with company policies and all applicable health regulations.
• Follow proper food handling, labeling, storage, and sanitation procedures at all times.
• Monitor kitchen equipment and report maintenance or safety concerns promptly.
• Help ensure a safe working environment for all team members.

Communication & Professionalism

• Communicate effectively and respectfully with colleagues across all departments.
• Demonstrate flexibility and adaptability in response to changing business needs.
• Maintain professionalism and composure in a fast-paced environment.
• Represent The Selvedge and the SingleThread family of brands with integrity and genuine hospitality.

Additional Responsibilities

• Participate in menu development, tastings, and culinary education opportunities when requested.
• Maintain recipe documentation and follow established culinary standards.
• Perform additional duties and responsibilities as assigned.

WHAT WE’RE LOOKING FOR

• Minimum of two (2) years of experience in a fine dining, luxury hotel, or high-end restaurant environment preferred.
• High school diploma or equivalent required.
• California Food Handler Card required (or ability to obtain within the required timeframe).
• Culinary degree or formal culinary training preferred but not required.
• Strong knowledge of culinary techniques, food safety, and sanitation practices.
• California Food Handler Card (or ability to obtain within required timeframe).
• Passion for exceptional hospitality and creating memorable guest experiences.
• Strong organizational, time management, and multitasking skills.
• Excellent interpersonal and communication abilities.
• Demonstrated commitment to teamwork, accountability, and continuous learning.
• Ability to work efficiently under pressure while maintaining exceptional attention to detail.
• Basic math and computer proficiency.
• Availability to work mornings, evenings, weekends, holidays, and overtime as business needs require.

ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

• Ability to speak, hear, and communicate effectively in a professional kitchen environment.
• Ability to stand and walk for extended periods throughout the workday.
• Ability to bend, stoop, kneel, crouch, reach, twist, climb stairs, and perform repetitive motions.
• Ability to frequently lift, carry, push, and pull up to 40 pounds and occasionally move heavier items with assistance.
• Ability to safely use commercial kitchen equipment, knives, and other culinary tools.
• Ability to work in environments with varying temperatures, including hot kitchens, refrigeration, freezers, and outdoor spaces.
• Ability to perform repetitive hand movements requiring manual dexterity, including knife work, plating, and food preparation.
• Ability to maintain focus, accuracy, and attention to detail in a fast-paced, high-volume environment.

KEY COMPETENCIES

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
• To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
• To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
• To be flexible, responding quickly and positively to changing environments
• To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
• To be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team

CORE VALUES

As a member of The Selvedge team, every employee is expected to embody the values that define our culture:

• Integrity – Act honestly, ethically, and with accountability.
• Stewardship – Care for our guests, one another, our community, and our environment.
• Growth – Pursue continuous learning, curiosity, and improvement.
• Humility – Lead with respect, kindness, and a willingness to serve others.

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 (“The Selvedge”, the “Company”) reserves the right to alter the duties of this role.

Vertice Hospitality is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are made without regard to race, color, ancestry, national origin, religion, creed, age, sex, gender, gender identity, gender expression, sexual orientation, marital status, registered domestic partner status, pregnancy, childbirth, breastfeeding, or related medical conditions, disability (physical or mental), medical condition, genetic information, military or veteran status, reproductive health decision-making, citizenship status (where legally protected), or any other characteristic protected by applicable federal, state, or local law.

Vertice Hospitality is dedicated to cultivating a diverse, equitable, and inclusive workplace where all team members are respected, valued, and empowered to contribute. We foster a culture of integrity, stewardship, growth, and humility, and are committed to continuous improvement, professional development, and creating meaningful opportunities for learning, advancement, and career growth.