Farm-to-table restaurant, high-volume in the $4-5 million range, a chef-food-driven concept.
01st August, 2025
Farm-to-table restaurant, high-volume in the $4-5 million range, a chef-food-driven concept. They work with local farms bringing in fresh veggies, meats, and seafood. Great place for a young chef to continue to grow with some guided creative freedom or a seasoned chef to develop a team with work life balance.
The Role:
Position: Sous Chef
Salary: $55-60k
Benefits: Medical/Dental, 15 days PTO, monthly dining stipend $200
NON-NEGOTIABLES:
Tenure: no less than a year candidate - must have 1.5 years or more at each job at the last 3 positions
Must have high volume experience $2-4 million at least.
Personality Traits: Open kitchen - professional demeanor
Do Not Source: Hotels or Country Clubs candidates will be rejected