Sous Chef
POSITION SUMMARY:
About the Position & Its Impact
As Sous Chef, you'll be second in command to our Executive Chef, leading kitchen operations, food preparation, and presentation across all three daily meals. You'll oversee our Culinary Specialist Supervisor and their team and step in to run back-of-house whenever the Executive Chef is away.
But this isn't a typical restaurant kitchen. The people we serve come to us to do some of the hardest emotional work of their lives, and for many of them, a thoughtful meal is one of the first places they feel genuinely cared for. A plate that's beautiful, nourishing, and made with their specific needs in mind tells someone they matter. In this role, your craft becomes part of the healing experience, and your leadership shapes a kitchen team that cooks with skill, intention, and heart.
About the Day-to-Day in This Role
• Lead daily kitchen operations alongside the Executive Chef and take full ownership of back-of-house in their absence
• Oversee food preparation, quality, and presentation so every plate reflects the care behind it
• Mentor and train cooks on recipes, techniques, and standards, building a team that grows in confidence and skill
• Partner with the Executive Chef on menu development and help bring our farm-to-table program to life
• Make sure every client's dietary needs and allergies are handled with precision and care
• Manage inventory, supplies, waste tracking, and food cost, and support monthly inventory counts and financial tracking
• Run our sous vide process and keep the kitchen clean, safe, and running smoothly
• Prepare items for our bookstore and support special events
• Stay curious about trends in food and hospitality and bring fresh ideas to the table
• Help create a kitchen culture rooted in our ANCHOR values, where every team member feels respected and supported
• And more...a full job description can be shared during the recruiting process.
Ideal Education & Experience for the Role
We are open to candidates of all backgrounds and care most about craft, leadership, and a genuine heart for hospitality. The ideal candidate brings:
• 3+ years of culinary experience in a well-rated, high-volume or fine dining kitchen
• Leadership experience as a Sous Chef, Executive Sous Chef, or Chef de Cuisine, with a track record of developing and managing kitchen teams
• Strong command of advanced cooking techniques and specialty equipment
• Experience with purchasing, inventory management, and food cost
• A calm, organized presence under pressure and the ability to juggle a lot at once
• A culinary degree or certificate is a plus, but not required