Sous Chef
About The Position
Our client, a distinctive boutique hotel in Oxford, Mississippi is seeking a talented Sous Chef to join its culinary leadership team. This is an opportunity for a chef who wants to help shape a growing culinary program centered around seasonality, local sourcing, community partnerships, and a genuine sense of place. The hotel's signature restaurant serves breakfast, lunch, and dinner, with the culinary program evolving toward a predominantly farm-to-table concept featuring seasonal, rotating menus. The property also features an intimate speakeasy offering elevated cocktails and a thoughtfully curated menu of higher-end small bites. The Sous Chef will play an important role in both the daily execution and continued development of the culinary program. We're looking for a chef who combines strong kitchen fundamentals with curiosity and creativity—someone excited about learning where ingredients come from, developing relationships with the people who produce them, and translating those experiences into memorable dishes. This position extends beyond the kitchen. The Sous Chef will have opportunities to participate in farm visits, sourcing trips to the coast for seafood, visits with local artisans and pottery makers, and other experiences that help shape the property's culinary identity. The goal is for everything—from the ingredients on the plate to the plate itself—to have a story and connection to the region.
Requirements
- Previous Sous Chef, Junior Sous Chef, or comparable culinary leadership experience within a quality-driven restaurant, boutique hotel, luxury hospitality, or chef-driven environment.
- A strong foundation in scratch cooking and seasonal ingredients.
- A genuine interest in farm-to-table cuisine and working directly with local producers.
- Ability to lead by example during busy services.
- Ability to develop younger cooks.
- Ability to maintain strong operational discipline.
- Ability to contribute creatively to the direction of the culinary program.
Nice To Haves
- An appreciation for Southern ingredients, regional cuisine, and locally driven food culture is highly valued.
Responsibilities
- Support culinary leadership with daily kitchen operations across multiple food and beverage outlets.
- Assist with the development and execution of seasonal, farm-driven menus for breakfast, lunch, dinner, and elevated small-bite service.
- Maintain high standards for food quality, consistency, presentation, and execution.
- Lead, coach, and develop the culinary team while fostering a professional and collaborative kitchen culture.
- Develop relationships with local farmers, fishermen, purveyors, and artisans.
- Participate in local sourcing trips and experiences that contribute to menu development and the overall culinary program.
- Assist with purchasing, inventory, food costs, labor management, and waste reduction.
- Maintain excellent sanitation, food safety, organization, and kitchen standards.
- Collaborate with food & beverage and hotel leadership to deliver memorable guest experiences.
- Bring creativity, ideas, and a hands-on approach to the continued evolution of the culinary program.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
