Sous Chef

Harvest & Grace | Trilith, Georgia
Opening Autumn 2026

Harvest & Grace is looking for a talented, hands on Sous Chef to join our opening culinary team and work closely with our Executive Chef as we bring a new neighborhood restaurant to life.

Harvest & Grace is a farm to table neighborhood café focused on fresh, thoughtfully sourced ingredients, approachable food, warm hospitality, and a real connection to the community.

This is a chance to join the restaurant from the beginning and help build the kitchen culture, systems, standards, and team.

We are looking for a Sous Chef who loves to cook, leads by example, works well with others, and believes great food starts with great ingredients.

The Opportunity

The Sous Chef will work closely with the Executive Chef and help lead the day to day operation of the kitchen.

This is a hands on position. You will be involved in prep, production, service, training, ordering, organization, and everything else it takes to keep the kitchen running well.

You will also play an important role in building the opening team and creating the systems and standards we will use moving forward.

This could be a great fit for:

• An experienced Sous Chef who wants to help open and shape a new restaurant
• A strong Lead Line Cook or Junior Sous Chef ready for more responsibility
• A chef who enjoys seasonal cooking and working with fresh, locally sourced ingredients
• A hands on leader who enjoys teaching and developing cooks

What You’ll Do:

• Work closely with the Executive Chef to execute the food, recipes, portions, plating, and standards of Harvest & Grace
• Help lead daily prep, production, service, sanitation, opening, and closing
• Organize prep lists, production priorities, pars, and station readiness
• Work the line and step into any station when needed
• Assist with menu development, tastings, testing, and recipe refinement
• Help manage ordering, receiving, inventory, storage, waste, labeling, dating, and rotation
• Train, coach, and develop cooks while reinforcing technique, organization, professionalism, and food safety
• Lead the kitchen when the Executive Chef is not present and communicate staffing, product, equipment, and operational issues as they come up

Be Part of the Opening Team

This is not an established kitchen where you are stepping into someone else’s systems. We are building those systems now.

Before opening, the Sous Chef will work alongside the Executive Chef on:

• Menu testing, recipe development, documentation, and costing
• Prep systems, station organization, pars, and kitchen procedures
• Vendor and supplier setup
• Staff recruitment and training
• Food safety and opening preparation
• Opening week execution

You will help establish the standards and culture that future Harvest & Grace kitchen team members will follow.

What We’re Looking For:

• 3 or more years of professional culinary experience preferred
• Previous experience as a Sous Chef, Junior Sous Chef, Lead Line Cook, Kitchen Supervisor, or similar role preferred
• Strong line cooking and food preparation skills
• Experience working with fresh and seasonal ingredients
• Experience with farm to table restaurants, local farms, farmers markets, or local producers is a plus
• Experience with prep planning, ordering, receiving, inventory, waste management, and food safety
• Ability to train and coach kitchen team members
• Strong organization and communication skills
• Ability to stay calm and organized during busy service
• Availability to work nights, weekends, and holidays as needed
• ServSafe certification or the ability to obtain it

The Right Person

The right Sous Chef for Harvest & Grace gets excited when a local farmer walks through the kitchen with something beautiful that was picked that morning.

You understand that great cooking starts with respecting the ingredient.

You notice when a station is not ready before service and you help fix it. You teach instead of tearing people down. You care whether the last plate leaving the kitchen looks as good as the first.

You are organized without being rigid, confident without having an ego, and willing to jump in wherever the team needs you.

You want to work closely with the Executive Chef while still bringing your own ideas, experience, and creativity to the kitchen.

Most importantly, you want to help build something.

Farm to table food. Thoughtfully sourced ingredients. Warm hospitality.

Opening Autumn 2026 in Trilith, Georgia.

Pay: $42,000.00 - $55,000.00 per year

Benefits:

• Paid time off

Work Location: In person