Sous Chef, Preservation and Fermentation

Role: Sous Chef, Preservation and Fermentation 

Location: Santa Barbara, California 

Reports to: Executive Chef

Direct Reports: Line Cooks 

Key Relationships: Executive Chef, Events and Catering Director 

Employment Status: Exempt 

About The Role

We are seeking a highly skilled and detail-oriented Preservation and Fermentation Sous Chef to support the execution of our growing preservation and fermentation program across our restaurant group. This role plays a key leadership position in ensuring consistent food quality, operational excellence, and flawless execution of all farm ingredients. In addition, this role supports all events ranging from intimate dinners to large-scale off-site functions with the farm.

The ideal candidate thrives in fast-paced environments, has a passion for elevated hospitality, strong culinary fundamentals, fine dining experience, and a deep interest in preservation and fermentation. This role works closely with Executive Chefs, Event Managers, and farm leadership to bring curated culinary experiences to life.

Responsibilities 

• Lead the daily production of the group’s preservation and fermentation program.
• Develop products such as preserves, vinegars, pickles, kimchis, misos, koji-based preparations, and dried ingredients.
• Establish recipes, batch specifications, monitoring procedures, yields, and quality standards.
• Support the culinary execution of private dining events, off-site catering, brand activations, and special hospitality experiences at the farm.
• Support the Executive Chef in planning and producing menus tailored to event type, guest needs, seasonality, and brand standards.
• Oversee day-to-day kitchen preparation for events, ensuring all food is executed to the highest quality and consistency standards.
• Manage prep lists, production schedules, and kitchen workflows specific to event service needs.
• Supervise kitchen staff during event prep and execution, providing clear direction and maintaining a calm, efficient service environment.
• Assist with ordering, inventory management, and ensuring proper use of ingredients to control cost and minimize waste.
• Coordinate with FOH event teams to ensure seamless timing, plating, and service flow during events.
• Participate in site visits, event walkthroughs, and pre-event planning meetings with clients and event managers as needed.
• Ensure all food safety, sanitation, and health code standards are consistently met or exceeded.
• Support menu development and refinement for seasonal events, tastings, and client presentations.
• Troubleshoot operational challenges in real time during events, maintaining composure and problem-solving under pressure.
• Assist with training and mentoring culinary staff involved in event production and catering operations.
• Maintain consistency of brand culinary standards across all restaurant locations and off-site events.
• Pack, organize, and oversee transport of food and equipment for off-site events when applicable.

Qualifications 

• 3–6+ years of culinary experience in fine dining, high-volume kitchens, or catering/event production.
• Hands-on experience in preservation and fermentation, specifically misos, kojis, and other longer-term fermentation projects
• Prior experience as a Sous Chef or strong Lead Line Cook ready for sous-level responsibility.
• Strong background in banquet service, private events, catering, or large-scale production cooking preferred.
• Excellent organizational skills with the ability to manage multiple event timelines simultaneously.
• Strong leadership presence with the ability to direct teams calmly and effectively under pressure.
• Deep understanding of food safety, kitchen operations, and cost control practices.
• Ability to execute elevated cuisine with consistency, precision, and attention to detail.
• Comfortable working flexible hours including evenings, weekends, holidays, and extended service days based on the needs of the group..
• Strong communication skills and ability to collaborate across culinary, FOH, and events teams.
• Physically able to stand for long periods, lift heavy items (up to 50 lbs), and work in high-temperature kitchen environments.
• Ability to walk, bend, reach, and climb stairs as necessary.