Farm-to-Table Sous Chef | Seasonal Menu Leader

Altius Search Group; Oxford (MS); On-site; USD 45,000 - 65,000; Full time

Job summary

The Sous Chef at a distinctive boutique hotel in Oxford, Mississippi, will join the culinary leadership team to shape a seasonally-driven program rooted in local sourcing and a sense of place. The restaurant serves breakfast, lunch, and dinner with evolving farm-to-table concepts and regional storytelling.

The role focuses on leading daily kitchen operations, developing seasonal menus, mentoring the team, and participating in sourcing trips, farm visits, and collaborations with local artisans to

Qualifications

• Hands-on culinary leadership with prior Sous Chef or junior sous experience.
• Experience in quality-driven restaurants, boutique hotels, or chef-driven environments.
• Strong scratch-cooking skills with seasonal ingredients.
• Interest in farm-to-table cuisine and local producers.
• Ability to manage food costs, inventory, and kitchen controls.

Responsibilities

• Support daily kitchen operations across all outlets.
• Develop and execute seasonal farm-driven menus for breakfast, lunch, dinner, and elevated small-bite service.
• Maintain high standards of food quality, presentation, and execution.
• Lead and develop the culinary team; foster a collaborative kitchen culture.
• Build relationships with local farmers and artisans; sourcing trips.
• Assist with purchasing, inventory, food costs, labor, and waste reduction.
• Ensure sanitation and kitchen organization; collaborate with leadership.

Skills

Sous Chef experience

Team leadership

Seasonal ingredients

Farm-to-table philosophy

Food cost awareness

Kitchen operations

Job description

The Sous Chef at a distinctive boutique hotel in Oxford, Mississippi, will join the culinary leadership team to shape a seasonally-driven program rooted in local sourcing and a sense of place. The restaurant serves breakfast, lunch, and dinner with evolving farm-to-table concepts and regional storytelling.

The role focuses on leading daily kitchen operations, developing seasonal menus, mentoring the team, and participating in sourcing trips, farm visits, and collaborations with local artisans to