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Sous Chef (Philo Ridge Farm)

Organization Philo Ridge Farm
Location 1905 Mt. Philo Road
Charlotte, VT 05445

Philo Ridge Farm is a 400-acre historic farm that brings together the rich cultural past of the region to develop the local agricultural economy and respect the ecosystem. We strive to be a beautiful, functional farm at the forefront of research, innovation, and conversation around our food. The property is used for a mixture of activities and operations including: produce and flower production, a diversified livestock and haying operation, and a growing food service and hospitality program. We are in our third year of production at the farm and plan on expanding our operation soon to include an on-farm market, event space and processing facility.

The market will provide a retail outlet for all that we grow and raise on our beautiful farm. We will have a prepared foods counter, grass-fed butcher shop, a full-service cheese program, as well as sell farm-fresh produce alongside grocery and specialty housewares that emphasize Vermont's local artisans. Connected to our market, we have a fully restored barn that will offer a range of educational workshops and events that we hope will further the conversation around our food and provide fun and engaging activities for our community.

We believe in treating our employees, animals, and the soil with respect and care, and we strive to create a supportive and flexible work environment, one that will encourage the exchange of ideas, as we want all of our staff members to be able to contribute in their own way to the growth and future directions of our market and company at large. All of our employees embody the spirit of sharing, growing together and education. 

Primary Responsibilities

  • Assist and support the Executive Chef with BOH staff management, leadership and development.

    • Assist in the training of team members on technique and cooking best practices including proper food

      safety, rotation, storage, waste management, recipe procedures, quality and portion control processes

      in a constructive professional manner.

    • Provide consistent and ongoing mentorship and leadership to develop and grow the team.

    • Assist in the scheduling and monitoring of labor in an efficient, productive and profitable manner.

    • Impartially and consistently hold employees accountable to all company standards and practices,

      evaluating and/or following disciplinary procedure when necessary.

    • Uphold the Philo Ridge Farm safety and sanitation program and protocols, including enforcing safe

      work behaviors to maintain a safe environment for both guests and team members.

  • The Sous Chef will support the Executive Chef with BOH operations and administrations.

    • Assist Executive Chef with BOH inventory and order management, including placing kitchen food and supply orders, travel and pick up “will call” accounts.

    • Assist in end of month physical inventory and assists in the resolution of inventory variances.

  • Assist and support the Executive Chef on the market sales, budgets, and financials.

- Assist in the management of prime costs and profit margins.

- Supports management with the market financial objectives: forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

  • Participate in the development and management of the markets menu and recipes.

    • -  Participate in the development and execution of a farm-to-table menu using products from our farm as well as other Vermont grown ingredients.

    • -  Assist in the maintenance of a recipe database for all menu items.

    • -  Demonstrate and uphold the production of recipe standards to team members to ensure consistent

      quality and presentation.

  • The Sous Chef will be responsible for actively demonstrating exceptional professionalism and hospitality.

- -Exemplify professionalism, a positive attitude, leadership, integrity and service excellence.

Direct team members in developing and strengthening relationships with our guests, vendors, and each other.

Celebrate the Philo Ridge Farm story. Speak with passion and knowledge about our food and products to all of the guests that visit the market.

  • Provide full support to the front-of-house staff in all employee and guest related matters.

  • The Sous Chef will be responsible for other additional tasks and responsibilities as needed.

Candidate/ Position Qualifications

      • At least two years of kitchen management experience in a similar role.

      • A passion for food with experience in developing and executing a dynamic and exciting menu.

      • Effectively direct staff in a fast-paced environment, adapt to changing priorities and remain focused and

        calm under pressure.

      • Possess strong commitment to team environment dynamics with the ability to contribute expertise and follow and provide leadership directives at appropriate times.

      • Experience in both front and back of the house operations.

      • Strong communication, organization, and problem-solving skills.

      • Proven ability to build and cultivate strong, positive relationships with guests, vendors, and team members.

      • Experience with a start-up business, market start-up experience preferred.

      • Experienced and highly skilled to establish, implement and maintain systems.

      • Driven by a commitment to creating excellent product and providing seamless service.

      • Computer proficiency, and experience with working with market focused systems and software.

      • Experience in and knowledge of accounting, cost control, and financial analysis.

      • Solid foundation of knowledge in market and food product and cooking; beer and wine knowledge a plus.

      • Knowledge and understanding of local liquor laws, health and safety regulations, and employee on the job injury reporting requirements.

      • Physical and environmental requirements: Continuous standing and occasionally carrying of heavy loads; occasional environmental exposure to cold, heat and water.

      • Bachelor's degree from an accredited four-year college preferred.

      • Valid Vermont Driver License.

      • Minimum of two professional references. 

Date Posted January 29th, 2018
Deadline March 30th, 2018
# of Positions Available 1
Categories Agriculture and culinary tourism, Food Production, Food Processing or Manufacturing, Ice Cream, Meat processing, Retail Food Outlets
Type Full Time
Compensation Compensation will be commensurate with experience.
How to Apply Candidates should send a cover letter illustrating experience, resume, available start date, contact information, and reference contact information to Qualified candidates will be contacted directly. No phone calls please.

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