Executive Sous Chef - Seasonal Farm-to-Table Cuisine | $60K-$65K

A growing farm-to-table restaurant group is seeking an experienced Executive Sous Chef to join its culinary team in Harrisburg, PA. This is an exciting opportunity for a hands-on culinary leader who enjoys scratch cooking, seasonal ingredients, team development, and working in a fast-paced, high-volume kitchen.

The concept is known for its seasonally changing menu, locally sourced ingredients, creative culinary offerings, and commitment to making elevated farm-to-table dining approachable for everyone.

Compensation: $60,000–$65,000 per year

What You'll Do:

• Support the Executive Chef with daily kitchen operations and service execution
• Lead and supervise the BOH team during service while maintaining quality, consistency, and timing
• Cook on the line as needed and lead by example
• Develop seasonal specials and contribute ideas to menu development
• Support seasonal menu rollouts and recipe implementation
• Recruit, onboard, train, coach, schedule, and develop kitchen team members
• Ensure recipes, portioning, plating, and presentation standards are consistently followed
• Maintain high standards for food quality, consistency, and execution
• Assist with prep planning, inventory, ordering, receiving, and product rotation
• Help control food costs, labor, waste, and overall kitchen efficiency
• Maintain excellent food safety, sanitation, cleanliness, and organization standards
• Communicate effectively with the Chef, FOH leadership, servers, bartenders, and support staff
• Troubleshoot and resolve issues during service to keep operations running smoothly
• Assist with opening and closing procedures and daily kitchen side work
• Support staff education and training around new menu items and seasonal changes
• Ensure proper food handling, storage, labeling, and equipment procedures
• Perform additional duties as needed to support the kitchen and restaurant

What We're Looking For:

• Previous Executive Sous Chef, Sous Chef, Chef de Cuisine, or similar leadership experience
• Strong scratch-cooking and culinary fundamentals
• Experience in high-volume restaurant environments
• Passion for seasonal ingredients and creative, ingredient-driven cooking
• Strong understanding of BOH operations, food cost, labor, inventory, and waste management
• Proven ability to lead, train, and develop a kitchen team
• Ability to remain calm, organized, and effective in a fast-paced service environment
• Strong communication and organizational skills
• Commitment to food quality, consistency, sanitation, and hospitality
• A hands-on leadership style with the ability to jump on the line and lead from the kitchen

Why Join Us?

• $60,000–$65,000 annual compensation
• 401(k) with company match up to 4%, 100% vested once eligible
• Medical, dental, and vision benefits
• Flexible scheduling
• Scholarship program
• Employee referral program
• Growth and advancement opportunities
• Ongoing training and professional development
• Eco-conscious company culture
• Seasonally changing menus and ingredient-driven cuisine
• Opportunity to grow with a rapidly expanding restaurant group

If you're a passionate culinary leader who enjoys scratch cooking, seasonal cuisine, developing people, and being part of a team-oriented restaurant environment, we'd love to hear from you.

Apply today to take the next step in your culinary career.

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.