As the Sous Chef, you will play a key role in supporting the Head Chef in the daily operations of the kitchen. You will help create menus that align with the estate's philosophy, which emphasizes seasonal vegetables and fresh garden produce, with protein as a side element. You will collaborate with the kitchen team and visiting chefs to craft delicious, healthy, and colorful dishes that highlight each season's bounty.
Interacting with guests is an important part of this role, as you may be asked to invite them into the kitchen to share in the cooking experience, creating a warm, welcoming atmosphere. You will also be responsible for working closely with the estate's garden team to communicate on available produce and harvest schedules, ensuring menus are fresh, seasonal, and aligned with guests' dietary needs.
In addition to cooking, you will assist in managing kitchen operations, including maintaining health and safety standards, training the team, and ensuring that the kitchen remains organized and clean at all times. This role requires flexibility, as you will need to adapt quickly to any last-minute menu changes or guest requests.
Responsibilities:Assist the Head Chef in creating and implementing daily menus that align with the farm's philosophy and utilize seasonal garden produce.Work closely with the garden team to plan harvests and incorporate fresh produce into the menu.Adapt menus to meet guests' dietary requirements, maintaining flexibility and innovation.Welcome and interact with guests, creating a warm, personalized culinary experience.Maintain high standards of kitchen cleanliness and organization, adhering to health and safety regulations.Train and mentor junior kitchen staff, ensuring high standards of food preparation and service.Collaborate with visiting chefs to share ideas and elevate the guest experience.Be agile in adapting to last-minute menu changes and work long hours when required. Minimum Requirements:A minimum of 3 years of experience in the culinary industry, with a focus on plant-based cooking.A passion for farm-to-table, seasonal, and sustainable cooking practices.Strong communication and organizational skills, with the ability to multitask in a fast-paced environment.Calm and focused under pressure, with a warm and welcoming demeanor when interacting with guests.Experience working with medicinal herbs and knowledge of their culinary uses is a plus.Ability to work collaboratively with both the kitchen team and the front-of-house staff.Flexibility to work long hours and adapt to changing kitchen needs.
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