AM Sous Chef

Southall Farm & Inn is a premier destination that brings nature, produce, and people together in a powerful and immersive way. Our team is driven by excellence and responsibility, and we’re looking for a leader who exemplifies both, showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised.

Our two restaurants, Sojourner, and January, each evoke a feeling of their own; Sojourner, our center of the life in the Inn, where all are welcome to gather, and our all-day and in-room dining emanates from its kitchen. The vibe is elegant but casual. January, exclusively open for dinner, with each meal dependent on the season and ingredients available for harvest. It is where our guests will come to share the joy of a meal with family and friends all while watching it all prepared in state-of-the-art open kitchen.

The AM Sous Chef's responsibilities will include oversight of areas within the Inn at Southall.

RESPONSIBILITIES

• Supervise an all-day dining line that will serve breakfast, lunch, and dinner for the public spaces as well as in room dining
• Open the kitchen and oversee breakfast and lunch service
• Hire, train, lead, coach and ensure team accountability
• Manage inventory and ordering
• Maintain the highest levels of quality and control possible
• Educate, nurture, and develop members of the morning team, as well as other departments for the betterment of our culinary program
• Create inventive and seasonal offerings for all aspects of the operation
• Ensure the clean, sanitary, and organized operation of the Inn Kitchen
• Receive, store, and properly handle product in all phases of preparation
• Control labor cost, food cost, and operating costs in alignment with season and volume

OUR TOP CANDIDATE

Skills and Experience

• Minimum of 3 years in the industry with a focus on fine dining
• Minimum of 2 years management in a kitchen
• Minimum of 1 year experience working in a high-end hotel or resort, experience with Relais and Chateaux and Forbes standards is preferred but not required
• Conversational Spanish is preferred but not required

Additional Requirements

• Culinary degree preferred but not required
• Must be able to push, pull and lift 50 pounds
• Available to work weekends, evenings and/or holidays; typical workday is 7:00 am to 5:00 pm, but could be longer based on volume
• Must be able to walk and stand for prolonged periods as needed

OUR TEAM

Assembled intentionally with dynamic expertise, the Southall team is offered the unique opportunity to learn humbly with, and from, each other. We invest in a growth mindset and take it upon ourselves to strengthen our knowledge and grit daily. We honor the cycles of nature, get our hands dirty and taste the earth’s bounty in an effort to connect with the land.

We plan with purpose, seeing past the present day and seeking to consider the planet with each step. We embrace a blend of ancient techniques and modern technologies in our practice of sustainability. We celebrate ingenuity and resourcefulness and approach our roles through the eyes of an entrepreneur, looking beyond our respective corners to the big picture.

Acting with intention, we approach each day with gratitude for the opportunity to serve our guests and each other. A humble holder of our Michelin Key, our team strives to provide a level of luxury that feels effortless and sincere, infusing wellness at every turn. The Southall team cares for our visitors with the same caliber of kindness and respect as we care for the humans that work alongside us.

Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.