Executive Sous Chef

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Wellness resources

• Support the Owner in day-to-day kitchen operations and menu development
  
  
• Oversee food preparation and ensure consistent quality and presentation in a tasting menu-style environment
  
  
• Work closely with the on-site team for seasonal produce 
  
  
• Utilize fresh herbs, spices, and produce—often grown on-site or locally
  
  
• Maintain a clean, organized, and compliant kitchen environment
  
  
• Lead, train, and mentor kitchen staff to uphold high standards of excellence
  
  
• Participate in horticulture-related projects that support the restaurant’s farm-to-table concept
  
  

• Minimum 5 years of culinary experience in a high-volume or fine dining setting
  
  
• Strong knowledge of organic ingredients, herbs, and spices
  
  
• Horticulture background or experience working with garden-grown ingredients is highly encouraged
  
  
• Proven leadership skills and experience managing kitchen teams
  
  
• Passion for sustainability and seasonality in cuisine
  
  
• Culinary degree or formal training is preferred but not required

• Opportunity to be part of a mission-driven, environmentally conscious culinary team
• Competitive Salary DOE
• Medical, Dental, Vision, 401K with Matching
• Sick time and Paid time off
• Hands-on involvement in a growing farm-to-table operation
  
  

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.