Junior Sous Chef

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. Our culinary program is led by Executive Chef and Director of Food & Beverage Marc St. Jacques, whose thoughtful, ingredient-driven approach brings the flavors of the farm to life. With a deep respect for Vermont's agricultural community and a passion for seasonal cooking, Marc crafts menus that highlight the organic produce and pasture-raised meats grown right here on the farm. Each dish reflects our commitment to organic regenerative agriculture— celebrating the connection between the land, the farmer, and the plate. Position Overview Philo Ridge Farm is seeking a passionate and experienced Junior Sous Chef to join our dynamic culinary team. This role ensures exceptional results, consistency, and seamless coordination across our culinary and farm-based operations.

The ideal candidate will bring a love for food, new learning, and a deep appreciation for the connection between agriculture and hospitality. The Junior Sous Chef supports the Executive Chef in all back-of-house (BOH) restaurant and production kitchen operations. This includes upholding the highest standards of food quality, consistency, and presentation. In collaboration with the Hospitality Management Team, this role ensures daily operations are aligned across departments to deliver a smooth, guest-centered experience. This position also leads and supports a team of BOH managers, supervisors, and line staff. Responsibilities include assisting with menu development, maintaining kitchen equipment and facilities, and fostering a culture of hospitality, collaboration, and excellence. The Junior Sous Chef role is a full-time position requiring a flexible schedule, including availability for mornings, evenings, weekends, and holidays based on business needs. Responsibilities

• Collaborate with the Hospitality Management Team to manage day-to-day operations of the Restaurant, Market, and Special Events (on- and off-site), working hands-on alongside line staff during service and making real-time adjustments to ensure smooth production and guest service.
• Support the Executive Chef in BOH team development, including hiring, recruiting, training, and ongoing professional development for kitchen and production staff.
• Assist in the development and oversight of all food service offerings, including product organization, consistency, and quality control across all service areas.
• Manage kitchen and BOH facilities and equipment, ensuring organization, cleanliness, and readiness of all workspaces and storage areas.
• Oversee preventative maintenance, repairs, and replacement of kitchen and BOH equipment and infrastructure in coordination with the Executive Chef. Hospitality Administration
• Assist the Executive Chef with kitchen and BOH administrative processes, including staff timekeeping, schedule management, time-off requests, vendor relations, weekly purchasing, and invoice submission.
• Support and help organize monthly inventory tracking and reporting, ensuring consistent data collection and timely submission to the Executive Chef.
• Ensure implementation of all health and safety protocols, including DOH-required documentation (temperature logs, sanitation records), training team members on IIPP and OSHA compliance, and maintaining injury and incident reporting systems.
• Support adherence to safety practices across the BOH team, promoting a safe and well- regulated working environment in line with all legal and internal guidelines. Qualifications
• Minimum 3 years of experience as a Production Cook, Sous Chef, or in a similar role within a high-volume, professional kitchen
• Strong foundational cooking skills with a commitment to culinary excellence, consistency, and attention to detail
• Demonstrated leadership and team-building skills, with the ability to coach, mentor, and motivate staff in a fast-paced environment
• Passion for food, hospitality, and delivering high-quality guest experiences
• Self-motivated and proactive, with the ability to work independently, take initiative, and adapt to changing priorities
• Strong interpersonal and communication skills, with a collaborative, solution-oriented mindset
• High standards of cleanliness, organization, and professionalism in all areas of work
• Knowledge of food safety and sanitation practices, including compliance with state regulations (ServSafe certification or equivalent preferred)
• Proven time management skills, with the ability to multitask and stay organized under pressure
• Experience with standard kitchen equipment, including ovens, stoves, fryers, slicers, grinders, and knives; comfort with basic maintenance and safety protocols preferred
• Familiarity with inventory management, purchasing, and basic kitchen administration (preferred but not required)
• Physically capable of standing and walking for extended periods and lifting/moving up to 50 pounds regularly
• Comfortable working in both indoor and outdoor environments, including during inclement weather
• Punctual and dependable, with consistent preparation and readiness for each shift
• Valid driver's license and proven track record of operating a vehicle safely Compensation The anticipated annual base salary range for this position is $60,000-$70,000.

Benefits and Perks Benefits include healthcare, accrued paid time off, staff meals, and an employee discount on products in our Market. Temporary employee housing and relocation support may be available.