Sous Chef

3 years

Philo Ridge Farm is seeking a passionate and experienced Sous Chef to join our dynamic culinary team. This leadership role ensures exceptional results, consistency, and seamless coordination across our culinary and farm-based operations. Acting as a bridge between the creative and operational sides of food service, this position supports both culinary leadership and line staff. The ideal candidate will bring strong leadership, a love for food, and a deep appreciation for the connection between agriculture and hospitality.

The Sous Chef supports the Executive Chef in all back-of-house (BOH) restaurant and production kitchen operations. This includes upholding the highest standards of food quality, consistency, and presentation. In collaboration with the Hospitality Management Team, this role ensures daily operations are aligned across departments to deliver a smooth, guest-centered experience.

This position also leads and supports a team of BOH managers, supervisors, and line staff. Responsibilities include scheduling, training, and mentoring team members, maintaining kitchen equipment and facilities, and fostering a culture of hospitality, collaboration, and excellence.

The Sous Chef role is a full-time position requiring a flexible schedule, including availability for mornings, evenings, weekends, and holidays based on business needs.

Responsibilities

Culinary Management

• Collaborate with the Hospitality Management Team to manage day-to-day operations of the Restaurant, Market, and Special Events (on- and off-site), working hands-on alongside line staff during service and making real-time adjustments to ensure smooth production and guest service.
• Support the Executive Chef in BOH team development, including hiring, recruiting, training, and ongoing professional development for kitchen and production staff.
• Assist in the development and oversight of all food service offerings, including product organization, consistency, and quality control across all service areas.
• Manage kitchen and BOH facilities and equipment, ensuring organization, cleanliness, and readiness of all workspaces and storage areas.
• Oversee preventative maintenance, repairs, and replacement of kitchen and BOH equipment and infrastructure in coordination with the Executive Chef.

Hospitality Administration

• Assist the Executive Chef with kitchen and BOH administrative processes, including staff timekeeping, schedule management, time-off requests, vendor relations, weekly purchasing, and invoice submission.
• Support and help organize monthly inventory tracking and reporting, ensuring consistent data collection and timely submission to the Executive Chef.
• Ensure implementation of all health and safety protocols, including DOH-required documentation (temperature logs, sanitation records), training team members on IIPP and OSHA compliance, and maintaining injury and incident reporting systems.
• Support adherence to safety practices across the BOH team, promoting a safe and well-regulated working environment in line with all legal and internal guidelines.

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts, Staff Meals; Temporary employee housing and relocation support may be available

Strong Communication Skills

Team Development

Problem Solving

Attention to Detail

Organizational Skills

Flexibility

Adaptability

Customer Service Orientation

Conflict Resolution

Creativity in Menu Development

Ability to Work Under Pressure

Time Management

Knowledge of Food Safety Standards

Ability to Foster a Positive Work Environment

Strategic Planning

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