Sous Chef: RootsTable Restaurant

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Opening in March 2026, RootsTable is dedicated to creating memorable dining experiences that celebrate craftsmanship, seasonality, and connection. Located within the Ferleman Gallery, our kitchen brings art and cuisine together through refined farm-to-table cooking that honors local ingredients and creative expression.

This full-time leadership role is ideal for someone who values precision, artistry, and innovation in the kitchen—someone who takes pride in mentoring others, maintaining excellence under pressure, and helping shape an elevated, modern dining program.

• Lead Kitchen Operations: Assist the Executive Chef in daily back-of-house management, ensuring smooth service and consistent execution across all stations.
• Oversee Prep and Production: Maintain organization, portion control, and efficient workflow, ensuring mise en place and ingredient quality meet established standards.
• Support Culinary Development: Collaborate on seasonal menu design, tasting sessions, and recipe testing, contributing creative ideas and technical insight. 
• Mentor and Train Staff: Provide guidance to line cooks and prep staff, fostering a culture of respect, learning, and teamwork.
• Uphold Quality and Presentation: Ensure each dish leaving the pass reflects RootsTable’s fine-dining aesthetic and commitment to excellence.
• Manage Inventory and Ordering: Monitor par levels, track product usage, and assist with vendor relations and purchasing.
• Ensure Health and Safety Compliance: Maintain a clean, organized, and sanitary kitchen environment in accordance with all food safety regulations.
• Collaborate with Front-of-House: Communicate effectively with service staff to support seamless coordination between the kitchen and dining room.

• Experienced and Reliable: 3–5 years of culinary experience in a fine-dining or elevated casual restaurant, with a strong grasp of modern cooking techniques and plating.
• Leader and Team Player: Confident leading a team, giving clear direction, and maintaining composure during high-volume service.
• Creative and Curious: Passionate about innovation, flavor balance, and seasonal ingredients with a desire to continually refine and learn.
• Organized and Detail-Oriented: Skilled at managing prep schedules, maintaining par levels, and ensuring every detail meets the standard.
• Committed to Quality: Dedicated to upholding consistency, craftsmanship, and the guest experience in every dish.
• Professional and Positive: Approaches challenges with maturity, adaptability, and pride in representing RootsTable’s values and vision.

• Minimum 3–5 years professional kitchen experience (fine-dining preferred) 
• Strong knife skills and mastery of fundamental cooking techniques
• Knowledge of local and seasonal sourcing practices
• ServSafe certification or equivalent preferred
• Experience managing kitchen staff and inventory control
   

If you’re ready to help lead a kitchen that celebrates artistry, community, and exceptional food, we’d love to hear from you. Submit your resume and a short note about why you’d like to join the Ferleman Gallery team.

Ferleman Gallery is an equal opportunity employer. We value creativity, respect, and inclusion, and we welcome applicants from all backgrounds to apply.