Job Description

Sous Chef

Epiphany Farms Hospitality Group | Bloomington, IL
Full-Time | Farm-to-Table | Leadership & Growth

Epiphany Farms Hospitality Group (EFHG) is a farm-driven hospitality group in Central Illinois connecting farming, food, and hospitality.

Our culinary operations span American farm-to-table dining, Korean and Asian-inspired cuisine, sushi, private dining, weddings, banquets, catering, chef dinners, and farm events—all supported by our 70-acre regenerative farm and vineyard , located just 20 minutes from our Bloomington restaurants.

Our chefs have the unique opportunity to work with ingredients grown and raised by our own farm team and develop a deeper understanding of food from seed and season through preparation and service.

We don't just cook food—we grow it, respect it, and teach it.

We are looking for a hands-on Sous Chef who is passionate about cooking, leadership, and continually developing their craft.

This role works closely with our culinary leadership team to lead daily kitchen operations, execute successful service, develop cooks, maintain standards, and contribute to a professional and organized kitchen.

You’ll have opportunities to work with seasonal farm ingredients, participate in menu development, support special events and chef-driven experiences, and gain exposure to different cuisines and techniques across EFHG.

This is an ideal position for a chef who wants to grow beyond simply running a station and develop a broader understanding of culinary leadership, team development, food systems, and restaurant operations.

Experienced lead cooks and senior line cooks who are ready to take the next step into kitchen leadership are encouraged to apply.

• Lead and work alongside the culinary team during daily prep and service
• Support strong, organized, and timely service execution
• Maintain standards for food quality, consistency, technique, portioning, and presentation
• Train, coach, and develop cooks and other kitchen team members
• Organize daily prep and ensure stations are properly prepared for service
• Maintain recipe integrity and plating standards
• Work with culinary leadership on seasonal menus, specials, and new dishes
• Work with seasonal produce, meats, and other ingredients from our farm
• Monitor inventory, ordering, receiving, prep levels, yields, and food waste
• Maintain high standards of cleanliness, organization, sanitation, and food safety
• Support private dining, banquets, weddings, and special events as needed
• Communicate clearly with FOH leadership and other departments to ensure a strong guest experience
• Lead by example and help build a professional, respectful, and accountable kitchen culture

• 3+ years of professional full-service kitchen experience preferred
• Previous kitchen leadership or supervisory experience preferred
• Strong cooking fundamentals and confidence working multiple stations
• Solid understanding of kitchen organization, prep, and service execution
• Meat, fish, and produce fabrication experience is a plus
• Bread baking, pastry, or dessert production experience is a plus
• Banquet, catering, or high-volume event experience is a plus
• Strong understanding of food safety and sanitation
• Organized, dependable, and able to remain composed during busy service
• Comfortable giving direction while remaining highly hands-on
• Curious and open to learning different cuisines, ingredients, and techniques
• Interest in seasonal cooking, sustainable agriculture, and thoughtful product utilization
• Strong work ethic and commitment to continual improvement

Culinary education is welcomed but not required. We value demonstrated skill, leadership potential, curiosity, and work ethic as much as formal culinary education.

• Competitive compensation based on experience and demonstrated culinary skills
• Health insurance after eligibility requirements are met
• Dental, vision, and life insurance options
• Paid time off
• Dining discounts and farm product perks
• Culinary and leadership development opportunities
• Exposure to multiple cuisines, restaurant concepts, events, and farm-driven culinary operations
• Opportunities for advancement within Epiphany Farms Hospitality Group
• Possible relocation assistance based on experience and fit

We’re looking for chefs who want more than their next kitchen position. This is an opportunity to strengthen your craft, develop as a leader, work closely with the source of your ingredients, and become part of a culinary team that believes great hospitality begins long before the plate reaches the table.

If you are passionate about cooking, eager to lead, and interested in understanding food from farm to kitchen to guest , we’d love to meet you.

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