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Sous Chef

Job Type: Permanent / Full-Time

Concept Type: Fine Dining | Italian-Inflected California Cuisine

Location: Ferrisburgh, Vermont

Salary: $60,000 to $65,000 per year

Nestled in the heart of the Champlain Valley, this destination fine dining restaurant represents one of Vermont's most compelling culinary stories. Guided by an Executive Chef whose career spans two Michelin-starred kitchens in Los Angeles and San Francisco, the kitchen operates with a level of precision, creativity, and technical sophistication that is genuinely rare outside of major metropolitan markets. The menu is a living reflection of Vermont's agricultural landscape, driven by partnerships with nearly 40 regional farms, creameries, and producers, and shaped by a culinary philosophy rooted in honest ingredients, bold technique, and zero-waste discipline.

The culture here is exceptional. On Indeed, this organization holds a perfect 5.0 out of 5.0 rating across every major employee satisfaction category, including Work-Life Balance, Pay and Benefits, Job Security and Advancement, Management, and Corporate Culture. This is not an organization that fills seats. It develops people. Multiple members of the current team, including the existing Sous Chef, began as line cooks or dishwashers before being promoted into their current roles. Internal advancement is not a talking point here. It is the operational standard.

This is a rare opportunity to learn directly from a Chef who trained at one of the country's most decorated seafood restaurants, refined his pasta craft at a celebrated San Francisco institution, and brought that experience home to Vermont. For the right candidate, the Sous Chef role in Ferrisburgh, Vermont is not just a job. It is a genuine career investment.

Job Qualifications

The ideal candidate for the Sous Chef position will bring the following:

• Minimum 2 to 4 years of progressive kitchen experience, with at least 1 year in a supervisory or lead line role
• Demonstrated experience in a fine dining, scratch-kitchen environment
• Proficiency in pasta production, butchery, or wood-fired cooking is a strong asset
• Solid understanding of food safety standards, proper temperature control, and HACCP protocols
• Ability to manage high-volume service in a disciplined, organized manner
• Strong communication skills and the ability to lead, mentor, and develop junior kitchen staff
• A genuine passion for locally sourced, seasonally driven cuisine
• Flexibility to work Wednesday through Sunday evening shifts (4:30 PM to 9:00 PM service)
• Ability to work collaboratively within a small, close-knit team environment
• Reliable transportation or willingness to coordinate commuting logistics

Job Responsibilities

As the Sous Chef you will work directly alongside the Executive Chef to lead and support all aspects of kitchen operations. Your responsibilities will include:

• Assist the Executive Chef in daily kitchen operations, including prep, mise en place, and service execution
• Supervise and mentor line cooks, providing hands-on training and guidance across all stations
• Maintain the highest standards of food quality, consistency, and plating presentation
• Execute technically demanding preparations, including fresh and extruded pasta production, wood-fired proteins, and multi-day braises
• Support the development and rotation of seasonal menu items in alignment with the restaurant's farm-to-table sourcing philosophy
• Manage vendor relationships and assist with ordering, inventory, and cost control
• Enforce food safety, sanitation, and kitchen organization standards at all times
• Step into the Executive Chef role during absences and lead service with confidence
• Contribute to a kitchen culture built on mutual respect, continuous learning, and internal development
• Actively participate in the restaurant's commitment to regional agricultural sourcing through the Vermont Fresh Network

Company Benefits

• Salary of $60,000 to $65,000 annually
• A condensed, five-day-per-week schedule (Wednesday to Sunday evenings) that provides genuine work-life balance
• Direct mentorship from a Chef with Michelin-starred kitchen experience at Providence (Los Angeles) and AL's Place (San Francisco)
• A proven internal advancement culture with a clear path for career growth
• A perfect 5.0 employee satisfaction rating on Indeed across all major categories
• The opportunity to work with one of Vermont's most celebrated local farm and producer networks
• A collaborative, young, and highly motivated kitchen team
• A unique culinary environment featuring in-house pasta extrusion, wood-fired cooking, and whole-animal butchery

This Sous Chef opportunity in Ferrisburgh, Vermont is purpose-built for a culinary professional who is serious about their craft and ready to grow under world-class mentorship. The kitchen is technically demanding, the standards are high, and the culture is extraordinary. If you are ready to bring your skills to a kitchen that will challenge and develop you at every level, this is the role you have been looking for.

To apply, please send your resume.