Sous Chef

Our client a distinctive boutique hotel inOxford Mississippiis seeking a talentedSous Chefto join its culinary leadership team. This is an excellent opportunity for a chef who wants to help shape a growing culinary program centered aroundseasonality local sourcing community partnerships and a genuine sense of place.

The hotels signature restaurant serves breakfast lunch and dinner with the culinary program evolving toward a predominantlyfarm-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 propertys culinary program.

Theyre looking for a chef who combines strong kitchen fundamentals with curiosity and creativitysomeone 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 infarm visits sourcing trips to the coast for seafood visits with local artisans and pottery makers and other experiences that help shape the propertys culinary identity.

The vision is for everythingfrom the ingredients on the plate to the plate itselfto have a story and connection to the region.

Key Responsibilities

• Support culinary leadership with daily kitchen operations across the propertys 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

Theyre looking for ahands-on culinary professionalwho 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.