Sous Chef

Company Description Harvest Seasonal Grill & Wine Bar is a farm-to-table restaurant concept dedicated to sustainable, health-conscious, and locally sourced cuisine. The company offers a high-quality, seasonally changing menu with a wide range of options, showing that fresh ingredients and variety can coexist. Harvest partners with approximately 75 local farmers to ensure access to the freshest, all-natural ingredients. The brand was built on a “no compromise” commitment to local, organic-inspired offerings and champions the philosophy of “know your farmer, know your food.” Team members join a culture that values ingredient integrity, culinary creativity, and a thoughtful dining experience.Role Description The Sous Chef is a full-time, on-site role based in Newtown, PA, supporting the Executive Chef in daily kitchen operations. This role includes overseeing line cooks and prep staff, ensuring consistent food quality, and maintaining Harvest’s standards for farm-fresh, seasonal dishes. The Sous Chef assists with menu execution, supports inventory and ordering of local ingredients, and helps manage food and labor costs. Responsibilities also include enforcing food safety and sanitation practices, training and mentoring team members, and coordinating service to ensure smooth, timely plate execution. The Sous Chef collaborates closely with both back-of-house and front-of-house leadership to deliver an exceptional guest experience aligned with Harvest’s culinary philosophy.QualificationsStrong culinary skills, including scratch cooking, sauce work, and familiarity with seasonal, farm-to-table cuisine.Experience in kitchen leadership, including supervising line staff, delegating tasks, and supporting team training and development.Proficiency in kitchen operations such as prep coordination, station management, and service flow in a high-volume environment.Knowledge of food safety, sanitation standards, and proper handling and storage of fresh, locally sourced ingredients.Ability to manage inventory, support ordering, and assist with cost control for food and labor.Strong communication, time management, and problem-solving skills, with the ability to stay calm and organized during peak service.Prior experience as a Sous Chef or senior line cook in a full-service restaurant; farm-to-table or seasonal concept experience is preferred.Culinary education or equivalent professional experience is beneficial, along with flexibility to work evenings, weekends, and holidays as needed.