AM Sous Chef - Production & Events Epiphany Farms Hospitality Group | Bloomington, IL Full-Time | AM / Daytime Focus | Farm-to-Table | Events & Banquets

ABOUT EPIPHANY FARMS HOSPITALITY GROUP

Epiphany Farms Hospitality Group (EFHG) is a farm-driven hospitality group in Central Illinois connecting farming, food, and hospitality. Our restaurants and culinary programs include American farm-to-table dining, Korean and Asian-inspired cuisine, sushi, private dining, weddings, banquets, catering, chef dinners, and farm events—all supported by our 70-acre regenerative farm and vineyard , located just 20 minutes from our Bloomington restaurants. Our culinary team works closely with seasonal ingredients grown and raised by our farm, creating a unique connection between the field and the kitchen. We don't just cook food—we grow it, respect it, and teach it.

ABOUT THE ROLE

We are looking for a hands-on AM Sous Chef to help lead our daytime kitchen operations, with a strong focus on daily prep and production, banquet and event production, and lunch service . This chef will help organize the kitchen each morning, establish production priorities, lead and work alongside the team, and ensure the kitchen is prepared for successful daily service and upcoming events. The role is ideal for someone who enjoys the organization and craftsmanship behind a strong production kitchen—working with fresh ingredients, executing recipes consistently, managing multiple production needs, and developing other cooks. There are also opportunities to contribute skills in bread baking, pastry, and dessert production for candidates with experience or interest in those areas.

WHAT YOU'LL DO

Lead and work alongside the culinary team during daily prep and production Organize prep lists, establish priorities, delegate tasks, and keep production on schedule Oversee production for restaurant service, private dining, weddings, banquets, catering, and special events Lead and support lunch service Execute recipes with attention to technique, consistency, yield, portioning, and presentation Coordinate with culinary leadership and event teams on menus, guest counts, timelines, and production needs Work with seasonal produce, meats, and other ingredients from our farm Help maximize product utilization while maintaining quality and controlling waste Receive, organize, rotate, and properly store products and deliveries Monitor inventory, prep levels, yields, and upcoming production needs Train, coach, and support cooks and prep team members Maintain a clean, organized, and food-safe kitchen Communicate production status, shortages, and upcoming needs clearly with the culinary team

WHAT WE'RE LOOKING FOR

3+ years of professional kitchen experience preferred Strong prep, production, and cooking fundamentals Previous kitchen leadership experience preferred Banquet, catering, or high-volume production experience is a plus Bread baking, pastry, or dessert production experience is a plus Strong organizational skills and ability to manage multiple production deadlines Experience working multiple kitchen stations Meat, fish, and produce fabrication skills are a plus Comfortable leading while remaining highly hands-on Strong understanding of food safety, sanitation, and kitchen organization Interest in seasonal cooking, agriculture, and thoughtful product utilization Dependable, curious, adaptable, and committed to continual improvement Culinary education is welcomed but not required. Experienced cooks and lead cooks who are ready to take the next step into a Sous Chef position are encouraged to apply.

SCHEDULE

This is a production-focused Sous Chef position with a primarily daytime-to-early-evening schedule , generally structured around prep, production, lunch service, event preparation, and overlap with dinner service. The schedule is designed to provide continuity between daytime production and evening service. This Sous Chef will regularly overlap with the dinner team to understand service needs, support a smooth handoff, build strong relationships across the kitchen, and continually improve prep and production based on service feedback.

COMPENSATION & BENEFITS

Competitive compensation based on experience Health insurance after eligibility requirements are met Dental, vision, and life insurance options Paid time off Dining discounts and farm product perks Culinary and leadership development opportunities Exposure to restaurant, banquet, catering, baking, and farm-driven culinary operations Opportunities for advancement within Epiphany Farms Hospitality Group Possible relocation assistance based on experience and fit

GROW WITH US

This is an opportunity for a chef who takes pride in the work that happens before service begins —the preparation, organization, technique, and teamwork that create the foundation for a successful kitchen. If you enjoy working with seasonal ingredients, leading production, developing other cooks, and being part of a culinary operation connected directly to the farm, we'd love to hear from you.