Sous Chef

Sous Chef Walker Homestead Farm & Winery, INC Iowa City, IA 52246 $22

• $30 an hour
• Full-time $22
• $30 an hour
• Full-time Sous Chef
• Farm-to-Table Kitchen About the Role The Sous Chef reports directly to the Executive Chef and General Manager and plays a key leadership role in both menu execution and kitchen operations.

This position is deeply connected to the rhythms of the farm and the guest experience. The Sous Chef will help lead: Seasonal chef dinners Weddings and private events Thursday evening open hours Sunday brunch service Collaborative menu development tied to the farm and local sourcing The ideal candidate enjoys both culinary creativity and operational leadership and thrives in a collaborative, team-oriented environment. Essential Duties & Responsibilities Promote, work, and act in a manner consistent with the mission and values of Walker Homestead Farm & Winery Collaborate with the Executive Chef, General Manager, and Farm Team on seasonal menu planning and culinary development Lead and support kitchen operations during events, dinners, brunches, and public service hours Oversee the work of the kitchen team and lead by example Train and mentor newly hired kitchen staff Help create thoughtful, seasonally inspired dishes that reflect the farm and local food community Maintain a safe, organized, and sanitary kitchen environment Monitor consistency, presentation, and quality of dishes leaving the kitchen Assist with ordering, prep organization, inventory awareness, and cost-conscious kitchen management Identify opportunities to improve systems, efficiency, and guest experience while maintaining high culinary standards Foster a positive, respectful, and collaborative kitchen culture Required Knowledge, Skills & Abilities Passion for farm-to-table cuisine, local sourcing, and seasonal ingredients Ability to multitask while remaining organized and focused Strong leadership, communication, and team-building skills Ability to remain calm and solutions-oriented in high-pressure situations Detail-oriented with strong time management skills Ability to hold team members accountable to quality and execution standards Willingness to work collaboratively across departments, including farm, winery, and hospitality teams Ability to stand for extended periods, bend, lift up to 50 pounds, and work in a production kitchen environment Ability to solve problems quickly and professionally Who Thrives Here This role may be a great fit for someone who: Wants to move beyond a traditional restaurant kitchen environment Finds inspiration in working directly from the farm and the seasons Enjoys creating memorable guest experiences through food Values collaboration over ego Loves mentoring and supporting a kitchen team Appreciates hospitality that feels intentional and community-centered Wants creative input and ownership in menu development Education & Experience Degree from an accredited culinary school OR minimum three years of culinary or hospitality industry experience Previous leadership or supervisory kitchen experience preferred Work Environment & Schedule Fast-paced culinary and hospitality environment including weddings, chef dinners, brunches, and public open hours Must be available to work Wednesday and Thursday evenings and Sunday brunches Must be able to work well as part of a collaborative team and lead with professionalism and positivity

Compensation & Benefits Compensation:

$22

• 30/hour Tip/Event Service Charge Participation Two weeks paid vacation after first year Staff discounts Opportunity for creative input and seasonal menu collaboration Opportunity to work closely with the farm and winery teams Supportive and collaborative work culture focused on quality, hospitality, and sustainability

Pay:

$22.00

• $30.

00 per hour

Benefits:

Flexible schedule Food provided Health insurance Paid time off

Work Location:

In person