Southall - Farm and Inn
Join to apply for the Sous Chef role at Southall - Farm and Inn
At Southall, we are looking for team members to help us as we continue our journey to inspire culinary consciousness – showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised. Our two restaurants, Sojourner and January, each evoke a feeling of their own; Sojourner, our center of life in the Inn, where all are welcome to gather, and January exclusively open for dinner, with each meal dependent on the season and ingredients available for harvest. Responsibilities
All‑day dining line that will serve breakfast, lunch, and dinner for the public spaces as well as in‑room dining. Prep kitchen, pastry kitchen and chocolate room on the main floor. Commercial kitchen commissary space below the main floor for shipping, receiving, distribution, storage and a small in‑house butchery. Team‑member cafeteria operating 7 days a week, feeding ~150 people per day. Dish & technique creation, scheduling, inventory, ordering, culinary training and managing kitchen staff; maintain highest levels of quality and control. Educate, nurture, supervise, and develop all members of the culinary department and other related departments. Ensure all operations operate cleanly, sanitarily, and organized; correct handling of products at all stages. Manage business labor cost, food cost, and operating costs within seasonal and volume limits. Skills and Experience
Minimum 3 years in industry with fine‑dining focus. Minimum 2 years management experience in a kitchen. Minimum 1 year experience in a high‑end hotel or resort; experiences with Relais & Chateaux and Forbes standards preferred. Opening experience preferred. Conversational Spanish preferred. Education and Requirements
Culinary degree preferred. Must be able to push, pull and lift 50 pounds. Available to work weekends, evenings, and/or holidays. Must be able to walk and stand for prolonged periods as needed. Southall Farm and Inn is committed to a diverse and inclusive workplace. We provide equal employment opportunities to applicants and employees and do not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline or discharge will be based on merit, competence, performance and business needs.
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At Southall, we are looking for team members to help us as we continue our journey to inspire culinary consciousness – showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised. Our two restaurants, Sojourner and January, each evoke a feeling of their own; Sojourner, our center of life in the Inn, where all are welcome to gather, and January exclusively open for dinner, with each meal dependent on the season and ingredients available for harvest. Responsibilities
All‑day dining line that will serve breakfast, lunch, and dinner for the public spaces as well as in‑room dining. Prep kitchen, pastry kitchen and chocolate room on the main floor. Commercial kitchen commissary space below the main floor for shipping, receiving, distribution, storage and a small in‑house butchery. Team‑member cafeteria operating 7 days a week, feeding ~150 people per day. Dish & technique creation, scheduling, inventory, ordering, culinary training and managing kitchen staff; maintain highest levels of quality and control. Educate, nurture, supervise, and develop all members of the culinary department and other related departments. Ensure all operations operate cleanly, sanitarily, and organized; correct handling of products at all stages. Manage business labor cost, food cost, and operating costs within seasonal and volume limits. Skills and Experience
Minimum 3 years in industry with fine‑dining focus. Minimum 2 years management experience in a kitchen. Minimum 1 year experience in a high‑end hotel or resort; experiences with Relais & Chateaux and Forbes standards preferred. Opening experience preferred. Conversational Spanish preferred. Education and Requirements
Culinary degree preferred. Must be able to push, pull and lift 50 pounds. Available to work weekends, evenings, and/or holidays. Must be able to walk and stand for prolonged periods as needed. Southall Farm and Inn is committed to a diverse and inclusive workplace. We provide equal employment opportunities to applicants and employees and do not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline or discharge will be based on merit, competence, performance and business needs.
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