Farm Club is looking for an experienced sous chef to join our kitchen staff. We are a high volume, from scratch kitchen. Applicants must be experienced kitchen managers, ideally in a sous or head chef role.

Benefits package includes: health insurance, 401k matching, childcare assistance, bonuses, paid time off, staff enrichment programming, discounted vegetable share subscriptions from our farm, alternative transportation commuter benefits program, opportunities to cross train in other areas of the business, staff discounts in the market and restaurant.

Interested in applying? Send brief note and resume to gary@farmclubtc.com

Experience and Qualifications:

• Impeccable attendance, friendly and a strong work ethic.

• Minimum 2 years of experience managing a kitchen, including all administrative duties (invoice management, maintaining COGS, staff scheduling, employee relations, etc.); familiarity with Google Suite highly preferred.

• Servsafe Certification.

• High standards of cleanliness, organization and presentation.

• Ability to adapt and have fun with the flow of fresh ingredients from the farm to the kitchen and curiosity for food sourcing.

• Capable of delegating multiple tasks.

• Ability to lift up to 50 pounds and spend long periods of time standing.

Responsibilities and Duties:

• Serve as kitchen leader at all times.

• Expedite service.

• Serve in tournant position on the line as necessary, supporting line cooks.

• Monitor and maintain inventory needs for the menu minimizing waste while maximizing sales. 

• Assist in menu development.

• Set daily prep schedules.

• Promote a cooperative work climate, maximizing productivity and morale.

• Assist in management of kitchen staff including but not limited to: creating work lists, monitoring processes, efficiencies and quality control, training.

• Inventory Management and ordering.

• Oversee quality and troubleshoot efficiently and effectively to ensure Farm Club’s quality standards are met.

• Possess the skills and ability to fill in any kitchen position.

• Work with FOH, BOH and management team to maintain our culture of cooperation, inspiration, continuous improvement, kindness and positivity.

• Take lead on resolving production and any day-to-day operational issues in the kitchen by troubleshooting within in a timely manner.

• Maintain and create organizational documents used in the kitchen, such as prep lists, par sheets, cleaning checklists.

• Implement all Health Department requirements.

• Participate in performance reviews of the kitchen team.

• Preventative maintenance of kitchen tools and equipment. Cleaning, organization and tool care and maintenance.

• Other duties as assigned.