Sous Chef

3 years

• Collaborate with the Executive Chef to develop and execute seasonal menus that showcase fresh, locally sourced ingredients.
• Maintain strong relationships with local farmers, ranchers, and purveyors to ensure the highest quality, sustainable ingredients.
• Demonstrate expert culinary techniques, ensuring consistent preparation, presentation, and flavor profiles for all dishes.
• Innovate and introduce new dishes that align with the farm-to-table concept and reflect the Napa Valley culinary heritage.
• Ensure that all menu items meet FARMs luxury dining standards, focusing on taste, presentation, and sustainability.

• Lead, train, and mentor a team of culinary professionals, fostering a positive and collaborative kitchen environment.
• Provide hands-on leadership during service, ensuring efficient, high-quality food preparation and plating.
• Conduct regular team meetings and pre-shift briefings to communicate menu changes, service expectations, and culinary techniques.
• Implement coaching and performance management strategies to support team development.
• Schedule kitchen staff, optimizing labor costs while maintaining service excellence.

• Oversee daily kitchen operations, including inventory management, food preparation, and sanitation.
• Maintain accurate inventory of ingredients, minimizing waste through proper storage and utilization.
• Ensure compliance with health, safety, and sanitation standards, including regular inspections and temperature checks.
• Collaborate with the Executive Chef to maintain kitchen equipment and ensure a clean, organized workspace.

• Work closely with the Food & Beverage team to coordinate special events, seasonal dinners, and private functions.
• Support the planning and execution of wine-pairing dinners, chefs table experiences, and other exclusive culinary events.
• Act as a culinary ambassador for FARM, engaging with guests during special experiences and promoting the farm-to-table philosophy.

• Monitor food costs, labor expenses, and inventory to ensure financial targets are met.
• Implement portion control and waste reduction practices to optimize profitability.
• Collaborate with the Executive Chef on budgeting, cost forecasting, and supplier negotiations.

• Culinary degree from an accredited institution or equivalent experience.
• 3-5 years of experience as a Sous Chef or higher in a fine dining, farm-to-table, or luxury resort setting.
• Strong understanding of seasonal ingredients, sustainable sourcing, and farm-to-table cuisine.
• Proven leadership skills, with experience training and managing kitchen teams.
• Excellent culinary skills, with a focus on technique, presentation, and flavor balance.
• Knowledge of food safety regulations and best practices.
• Strong organizational and multitasking abilities, with attention to detail.
• Flexible schedule, including availability to work evenings, weekends, and holidays.
• Passion for culinary innovation, sustainability, and exceptional guest experiences.

Compensation: Salary ($70,000.00 - $72,800.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Creativity in Menu Development

Relationship Building With Suppliers

Mentoring and Coaching Abilities

Effective Communication Skills

Problem Solving Skills

Ability to Work Under Pressure

Time Management Skills

Attention to Sustainability Practices

Ability to Adapt to Changing Menus

Customer Engagement Skills

Budgeting and Financial Analysis Skills

Negotiation Skills With Suppliers

Ability to Maintain High Standards

Team Collaboration Skills

Commitment to Continuous Improvement

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