SOUS CHEF

Robert Giacomini Dairy Inc•Point Reyes Station, CA

just now•Onsite

About The Position

Love great food? Love great cheese? Love being part of a team that works hard, has fun, and takes pride in their work? If that sounds like you, we’d love to hear from you. Owned by the Giacomini family, Point Reyes Farmstead Cheese Company (PRFC) is known for its award-winning artisan cheese produced right on the farm where the cows are raised. PRFC offers a truly unique work environment—one where employees work hard, have fun, and enjoy many special (and delicious) benefits. POSITION SUMMARY The Sous Chef is a key member of our culinary team at The Fork, our on-the-farm Culinary & Educational Center located 3 miles north of Point Reyes Station. Working side-by-side with the Executive Chef/Culinary Director, the Sous Chef will work to create exceptional food experiences that highlight the best of Point Reyes Farmstead Cheese. No two days are the same—our culinary offerings are diverse, ranging from farm-to-table lunches and focused cheese tastings to private events and special dinners. You’ll help lead daily kitchen operations, guide and mentor junior team members, and ensure that every dish leaving the kitchen meets our high standards for quality, consistency, and presentation. This is a hands-on role for someone who loves to cook, collaborate, and contribute to a kitchen culture built on respect, teamwork, and a shared love of great food. Work hours: Approximately 30–40 hours per week, varying with seasonality and event calendar.

Requirements

A culinary degree or equivalent hands-on experience in a professional kitchen.
At least 2–3 years of cooking experience, including time in a supervisory or lead role.
Strong leadership and communication skills—you know how to motivate a team and keep things running smoothly.
Excellent time management and organization.
The ability to stay cool under pressure and adapt quickly when things get busy.
A team-first mindset, a sense of humor, and a genuine love for what you do.

Nice To Haves

Experience in farm-to-table or cheese-centric cooking is highly valued, as is the ability to communicate in conversational Spanish.

Responsibilities

Partner with the Executive Chef/Culinary Director on menu planning, recipe development, and event execution.
Lead and inspire the kitchen team through example, clear communication, and positive energy.
Oversee daily prep, cooking, and plating to ensure dishes are executed with excellence and efficiency.
Maintain a clean, safe, and organized workspace while upholding food safety standards.
Assist with ordering, receiving, and managing inventory to keep the kitchen running smoothly and minimize waste.
Support cost control efforts by using ingredients wisely and managing portions effectively.
Step in as kitchen lead when the Executive Chef/Culinary Director is off-site or unavailable.
Work collaboratively across all kitchen tasks, lending a hand wherever it’s needed to keep the team moving forward.

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