Sous Chef

About the Company

Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply.

Responsibilities

• Inspire and uplift the culinary team by providing warm hospitality and maintaining a positive demeanor
• Achieve proficiency at all kitchen stations by consistently executing recipes and procedures
• Prepare seasonal dishes according to established recipes and standards
• Coordinate prep lists, waste logs, and food inventory in collaboration with the Chef de Cuisine
• Assist in managing stock levels using the restaurant's ordering systems
• Manage restaurant opening and closing procedures using checklists
• Address guest concerns with creative and effective solutions
• Ensure the team upholds Department of Health and food safety protocols

Requirements

• At least one year of leadership experience in a high-volume kitchen
• Two or more years of experience cooking in a high-volume kitchen environment
• Ability to meet physical demands, including lifting up to 50 pounds
• Strong culinary abilities and a commitment to mentoring others
• Excellent communication and interpersonal skills
• Strong work ethic and attention to detail

Benefits

• Competitive salary and profit-sharing incentives
• Annual paid vacation
• 401(k)
• Affordable health, dental, and vision insurance
• Opportunities for career progression
• A complimentary Naked Farmer meal daily