Sous Chef - Grace Farms Foundation

Role: Sous Chef

Reports To: Commons Manager & Chef de Cuisine

FLSA Status: Full-Time, Salary, Exempt

Location: On-site New Canaan, Connecticut 5 days per week with the ability to work weekends and evenings

The Sous Chef plays a critical role in the kitchen by bringing a deep knowledge of food preparation, cooking techniques, and menu execution. This role supports the daily service and preparation for large events while upholding the highest standards of food quality, safety, and presentation. The Sous Chef will collaborate closely with the Commons Manager & Chef de Cuisine, as well as the Lead Line Cook, to monitor inventory, maintain standards, and cultivate a positive team culture.

As a key leader in the kitchen, the Sous Chef will mentor and motivate kitchen staff, fostering a collaborative and professional environment. In the absence of the Commons Manager & Chef de Cuisine, the Sous Chef will oversee operations, provide direction, and ensure the kitchen team performs at its best. The Sous Chef will be integral to the kitchen team feedback loop, reporting any problems, concerns or feedback to the Commons Manager & Chef de Cuisine. The Sous Chef will champion the values of the Grace Farms and encourage a collaborative and proactive spirit among the team.

Your Day-to-Day

• Assist in the preparation and execution of all food and beverage menus.
• Produce high quality dishes that balance creativity, taste, and presentation.
• Contribute to menu development, including seasonal specials and new dishes.
• Supervise and guide the Lead Line Cook and Line Cooks.
• Train and mentor kitchen staff, fostering a culture of growth and collaboration.
• Provide constructive feedback and performance assessments under the guidance of the Commons Manager & Chef de Cuisine.
• Oversee kitchen operations to ensure timely service that meets quality standards.
• Lead and motivate the team in high-pressure environments to ensure service excellence.
• Take responsibility for opening, closing, and other side duties as assigned.
• Ensure compliance with food safety and sanitation regulations.
• Maintain and enforce high standards of cleanliness, safety, and professionalism in the kitchen.
• Proper understanding of cooking techniques, butchering, and knife skills.
• Ability to work all stations in the kitchen and lead the team to success.
• Manage and train kitchen staff and professionally assess staff's performance under direction of the Commons Manager & Chef de Cuisine
• Comply with and enforce sanitation regulations and safety standards
• Monitor the fridge and pantry, bringing any issues, shortage or overage to the attention of the Commons Manager & Chef de Cuisine. Oversee and collaborate with the Lead Line Cook in keeping inventory of perishables/non-perishables and minimize waste.
• Other duties as assigned.

Skills/Abilities:

• Strong leadership and motivational skills, with the ability to inspire and guide a team.
• Comprehensive understanding of cooking techniques, butchering, knife skills, and kitchen equipment.
• Knowledgeable with regards to safe storage, handling of food, and prevention of contamination or spoilage.
• Creativity and adaptability in developing seasonal menus and specials.
• Ability to perform effectively under pressure while maintaining a positive and professional attitude.
• Strong organizational and time management skills.
• Commitment to maintaining a collaborative and inclusive team culture.
• Must be able to read, write and communicate effectively with all team members and other colleagues at Grace Farms.
• Bi-lingual communication skills a plus.
• This position will work on site in New Canaan. Must have flexible schedule, as well as the willingness and ability to work nights and weekends as needed.

Education & Experience:

• Minimum High School Degree or equivalent. Culinary Degree preferred.
• Minimum of three (3) years of leadership experience in food and menu preparation, ideally in a restaurant and/or corporate setting with an a la carte menu. Organic food and sustainable methods a plus!
• Proven experience as a Sous Chef or in a similar role in a fast-paced kitchen environment.
• Experience leading a line staff of 3-5 members
• Experience with inventory management, FIFO & LIFO methods
• Serv Safe Certification is a plus.

Physical Requirements:

• Ability to lift up to 50 lbs., bend, climb stairs, and stand for an extended period of time.
• Be able to handle hot and cold conditions during food preparation and cooking.

Benefits:

Grace Farms offers a competitive benefit package that includes a choice of medical plans, a dental and vision plan, 100% employer-paid basic life insurance and short-term disability and a 403(b)-retirement benefit with an organization match. We encourage our staff to take time-off to rest and recharge and provide PTO, sick, and personal days as well as 11 paid holidays. All staff are welcome to explore the beautiful 80-acres of our preserved land and may take part in any of the numerous public events on-site.

About Grace Farms

Grace Farms is a center for culture and collaboration in New Canaan, Connecticut. We bring together people across sectors to explore nature, arts, justice, community, and faith at the SANAA-designed River building, situated on 80 acres of natural landscapes. Our humanitarian work to end modern slavery and foster more grace and peace in our local and global communities includes leading the Design for Freedom movement to eliminate forced labor in the building materials supply chain.

Grace Farms is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.