Description
Holeman and Finch Public House is hiring a Sous Chef to lead kitchen operations, maintain recipe and food-quality consistency, train staff, manage farm and purveyor relationships, oversee food preparation and kitchen safety, control food and labor costs, and handle weekly inventory and ordering. The role requires at least three years of kitchen leadership experience, ServSafe certification, Microsoft Office proficiency, physical ability to lift up to 50 pounds and stand for extended periods, and the ability to work calmly in a fast-paced environment. Pay is $60,000–$70,000 annually plus bonus potential and benefits, including medical, dental, and vision coverage for eligible full-time employees.
