Sous Chef

Dry Branch Farm Market; Kentucky; On-site; USD 42,000 - 60,000; Full time

Job summary

Dry Branch Farm Market in Danville, KY is seeking an Experienced Cook/Sous Chef to join a daytime, Mon–Fri kitchen. You’ll execute the executive chef’s vision, manage daily production, and lead the team when she’s away, keeping standards high with fresh, seasonal ingredients.

You’ll work a scratch menu, oversee production flow, assist catering and weekend events, and thrive in a no-waste operation that prioritizes real food and local sourcing over corporate menus.

Qualifications

• Proven experience in a fast-paced, scratch-cooking environment with frequent menu changes.
• Leads by example with pride in the work and high standards.
• Genuine connection to real food and local sourcing.

Responsibilities

• Execute daily production across a rotating scratch menu, including stocks and family meals.
• Manage kitchen flow and standards when the executive chef is off-site.
• Contribute to catering and select weekend events throughout the year.

Skills

Fast-paced environment

Scratch cooking

Kitchen leadership

Local sourcing

Team collaboration

Job description

Job Description

Experienced Cook/Sous Chef

Sous Chef — Dry Branch Farm Market

Danville, KY | Full-Time | Mon–Fri, 8am–4/5pm

Dry Branch Farm Market is a meat shop and production kitchen on Main Street in Danville — part of a vertically integrated operation raising beef, pork, lamb, and poultry in Boyle and Mercer Counties. At the core of our work is a belief that real food has a story, one that starts at the farm and ends up on someone's table. Our kitchen is a place where that story becomes a delicious, take-home experience.

We're currently looking for a full-time Sous Chef to support our Executive Chef — executing her vision with precision, managing daily production flow, and leading the kitchen with confidence when she's not there. This is a role for someone who finds meaning in the craft itself: in a stock made from bones, a menu that shifts with the season, and in food that actually means something to the people eating it.

What makes this kitchen different:

For someone who has given enough nights and weekends to the industry, this is something rare. An opportunity to work daytime hours in a professional kitchen Monday through Friday, doing serious work with exceptional local ingredients. No corporate menus. No frozen product. Just real food, made well.

What you'll be doing:

Executing daily production across a rotating scratch menu — fresh dips, salads, wraps, take-and-bake family meals, stocks, tallow, and more. Managing kitchen flow and maintaining standards when chef is off-site. Contributing to catering and select weekend events throughout the year.

What we're looking for:

• Proven experience in a fast-paced, scratch-cooking environment with frequent menu changes
• Someone who leads by doing — steady, grounded, and takes pride in the work itself
• Low ego, high standards — collaborative by nature, not by obligation
• A genuine connection to real food, local sourcing, and what this kind of operation stands for

Compensation & Schedule:

• Commensurate with experience — we value what skilled, seasoned cooks bring to the table and pay accordingly
• Compensation is based upon experience,
• Mon–Fri, 8am–4/5pm (open to language surrounding this)
• Full-time
• Catering and select weekend event shifts as necessary

Company Description

Dry Branch is a very unique, completely vertical operation. Not only do we raise all of the beef, pork, and poultry we sell, but we also own the USDA slaughterhouse everything is processed in. Between our retail market, catering, prepared meal, hospital meals, and our high-volume concessions business, we are proud to say we are a no waste operation, utilizing every part of the animal. Our businesses are growing at an incredible rate, all working together, by design. The potential for growth and advancement is there for the right candidate willing to put in the work.