* We are seeking a dedicated, passionate Sous Chef to join our leadership team and help guide a dynamic, focused, and collaborative kitchen *

The Inn at Barley Sheaf Farm, in Holicong, PA, seeks an experienced full-time Sous Chef.

Who are we? We are a seasonally driven, fine dining restaurant committed to showcasing the highest quality ingredients sourced from local farms, fisheries, and foragers. Our kitchen is rooted in precision technique, creativity, and sustainability. We operate with a deep respect for product, craft, and hospitality.

We are passionate about creating dishes that celebrate fresh, locally sourced ingredients and seasonal flavors. Our chef's approach combines contemporary techniques with a strong appreciation for seasonal tastes. He has worked in and managed numerous five-star and Michelin-starred establishments and has received three Bells from Philadelphia food critic Craig Laban.

Candidate summary: The ideal candidate is adaptable and committed to their craft. You excel in a small, passionate, and motivated team that collaborates to create fantastic food while enjoying the process.

We provide opportunities for growth and advancement, a supportive leadership team dedicated to excellence and balance, and regular exposure to new ingredients, suppliers, and culinary techniques.

Company culture:

• Innovative
• Motivating
• Progressive

Job title:

• Sous Chef

Compensation and benefits:

• $70-75K salary BOE
• Medical benefits
• Paid time off

Other incentives:

• Staff meals
• Free Parking

Schedule requirements:

• Tuesday-Saturday

Language requirements:

• English

Responsibilities:

• Assist the Executive Chef in leading and managing all aspects of kitchen operations
• Uphold the highest standards of food quality, consistency, and presentation
• Lead, mentor, and train kitchen staff; ensure a positive and professional work environment
• Monitor inventory and participate in ordering, receiving, and proper storage of product
• Maintain cleanliness, organization, and sanitation standards in compliance with local health codes
• Contribute to seasonal menu development, tastings, and creative ideation
• Ensure smooth and efficient service during prep and service periods
• Foster strong relationships with local purveyors and farmers

Must have experience:

• Previous experience as a Sous Chef or Junior Sous Chef in a fine dining or upscale casual restaurant
• In-depth knowledge of seasonal ingredients, classic techniques, and modern plating
• A passion for sustainable sourcing, seasonality, and regional cuisine
• Food safety knowledge (certification preferred)
• Managing <5

Who are you?

• Excellent communicator (able to give and receive feedback well)
• Enjoys working in the Hospitality Industry
• Respectful of fellow employees
• Stays calm under pressure
• Adapts to changing service needs
• Thrives well leading a team
• Thrives well on a team
• Challenging task-oriented
• Strong multi-tasking skills
• Organized and works clean
• Adaptable
• Reliable
• Stable work history

How to apply:

• Please submit your resume for consideration
• Please include your full name and current contact info
• Please submit 2 industry-related references and their email addresses from previous supervisors
• Verification of employment eligibility is required

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