Sous Chef

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

Our client, a distinctive boutique hotel in Oxford, Mississippi is seeking a talented Sous Chef to join its culinary leadership team. This is an excellent 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 Opportunity

The Sous Chef will play an important role in both the daily execution and continued development of the property's culinary program. They're looking for a chef who combines strong kitchen fundamentals with curiosity and creativity - someone who is excited about understanding 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 vision is for everything-from the ingredients on the plate to the plate itself-to have a story and connection to the region.

Key Responsibilities

• Support culinary leadership with daily kitchen operations across the property's 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.
• Help develop relationships with local farmers, fishermen, purveyors, and artisans.
• Participate in sourcing trips and local 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.

Ideal Background

They're looking for a hands-on culinary professional who understands that exceptional cooking begins with quality ingredients, strong relationships, and attention to detail. The ideal candidate will bring:

• Previous Sous Chef, Junior Sous Chef, or comparable culinary leadership experience.
• Experience within a quality-driven restaurant, boutique hotel, luxury hospitality, or chef-driven environment.
• Strong scratch-cooking skills and knowledge of seasonal ingredients.
• A genuine interest in farm-to-table cuisine and working with local producers.
• Strong organizational and kitchen leadership skills.
• The ability to lead by example during high-volume service.
• Experience coaching and developing cooks.
• An understanding of food cost, labor management, inventory, and kitchen controls.
• Creativity balanced with strong operational discipline.
• An appreciation for Southern ingredients, regional cuisine, and locally driven food culture.