Carnation Farms is a nonprofit organization on a mission to transform the way that people want to eat. We celebrate delicious and nutritious food produced in a sustainable manner by providing inspirational and educational experiences that positively affect heath, the environment, and local economies.  We develop the next generation of food citizens and grow new farmers.

Job Description


Job Title:                                                        SOUS CHEF

Position Summary:

Carnation Farms’ Sous Chef is an ambitious, creative, hardworking, and reliable culinary professional, and is an important part of our collaborative team. This person lives Carnation Farms’ Culinary Mission to produce delicious food using wholesome, sustainable, locally sourced ingredients. S/he must be an energetic, forward thinking, creative individual with high ethical standards and a passion for good food and the changes that it can bring.

The Sous Chef is a full time position with benefits. This dedicated professional is not afraid of long hours, late nights, or weekend work, and understands holidays are the busiest times for the kitchen.

Reports to:                             Executive Chef 


  • Meal preparation, set up, presentation, and service
  • Coordinating with personnel to plan and develop recipes and menus
  • Ensuring all food from the kitchen is of quality and standards are met
  • Coordinate the proper receiving and storage of all products 
  • Qualified to be the ServSafe Certified lead
  • Assist in the monitoring of food and kitchen supplies
  • Assist in monitoring kitchen facilities for maintenance and repair
  • Ability to work in a fast paced environment
  • Lead kitchen employees in all stages of food preparation and clean up, ensuring cleanliness standards are met
  • Provide support in other departments as directed by Carnation Farms’ Management
  • Shift closing/clean up

Skills and Experience:

  • 5 years’ experience preferred in a commercial culinary role (catering or restaurant)
  • Supervisory experience highly preferred; Banquet experience a plus
  • Advanced knife skills
  • Team player with ability to resolve conflict with guests or employees
  • Excellent written/verbal English skills
  • Food Safety
  • Butchery
  • Managing a kitchen team

Key Competencies:

Should have knowledge of and/or experience in:

  • Ability to problem solve when facing tough situations
  • Showing up on time, prepared and equipped to work
  • Understanding the importance of maintaining the integrity and quality of products
  • Culinary terminology
  • Proficiency in a wide range of culinary techniques and cooking methods
  • General knowledge of global cuisine
  • Ability to accurately identify ingredients
  • Basic garden/farming knowledge
  • Basic nutrition/dietary restrictions
  • Ability to get along with others, such as fellow employees, volunteers, and guests
  • Requires working a flexible schedule to include holidays and weekend work, either morning or evening shift
  • Organizational skills/Cleanliness
  • Ability to follow directions and/or recipes to the specifications as outlined by the Executive Chef
  • Ability to work independently and self-manage, often with little direction
  • Ability to multi-task and work with a sense of urgency
  • Ability to practice safety and sanitation, avoid cross contact and/or cross contamination as well as proper cooling methods


  • Food handlers permit
  • ServSafe Certification preferred
  • Valid driver’s license
  • Background check

Physical Demands:

  • Able to lift, carry, push and pull up to 50 lbs. frequently
  • Standing up to 8 hours per day
  • Work in a fast paced environment

To apply, please submit a resume with references to Jeff Leichliter, Executive Chef