Sous Chef 60k++

Holeman and Finch Public House is a distinguished dining establishment known for its commitment to quality, community, and culinary excellence. Situated within the vibrant Hopkins and Company portfolio, this public house combines the warmth of a neighborhood spot with a dedication to outstanding food and service. The restaurant’s philosophy emphasizes local sourcing, sustainability, and creating an inviting atmosphere where guests enjoy thoughtfully prepared dishes. Recognized for its fresh seasonal menus and strong connections to local farms and purveyors, Holeman and Finch Public House stands out as a leader in the hospitality industry within its region. The establishment not only prioritizes exceptional customer experiences but also fosters a supportive work environment where team members can grow professionally and contribute meaningfully to the local food community.

The role of the Sous Chef at Holeman and Finch Public House is integral to maintaining the high standards of the kitchen and ensuring the consistent delivery of exquisite menu items. As the right hand to the head chef, the Sous Chef plays a critical leadership role in culinary operations, providing guidance and mentorship to kitchen staff. This full-time position offers a starting salary range of $60,000 to $65,000 annually based on experience, reflecting the value placed on culinary expertise and leadership qualities. The Sous Chef is responsible for upholding brand standards, assisting in food preparation that demands advanced skills, and driving the kitchen team to embrace quality, consistency, and efficiency.

Central to the Sous Chef's duties is the collaboration with local farms and artisans, underscoring the restaurant’s dedication to being an active part of the local agricultural community. This includes nurturing relationships with farmers and purveyors to secure the best products while maintaining cost efficiency. The position requires a keen eye for detail in recipe execution, food cost management, and labor goal attainment. Additionally, the Sous Chef supports kitchen safety, cleanliness, inventory control, and staff training—ensuring all team members adhere to core values and operational standards. From preparing sauces and stocks to managing weekly inventory and overseeing proper fabrication and cookery of meats and seafood, this role is dynamic and hands-on.

Beyond daily kitchen responsibilities, the Sous Chef represents a pivotal figure in fostering a collaborative culture that values ongoing education, innovation, and respect for the craft of cooking. The opportunity includes benefits like medical, dental, and vision insurance, paid time off, discounts at affiliated restaurants and retail shops, and more. This career path offers growth potential within a reputable company that is passionate about nurturing talent and celebrating culinary excellence. Prospective candidates should be prepared to work in a fast-paced environment calmly and effectively, meet rigorous food safety standards, and demonstrate leadership abilities rooted in experience and a genuine passion for quality food and community engagement.