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Epiphany Farms Hospitality Group hiring Executive Sous Chef in Bloomington, IL

Epiphany Farms Hospitality GroupMore Info

Full Time • Salary (Based on Experience)
Expired: May 5, 2024

Sorry, this job expired on May 5, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years

Job Details

Epiphany Farms Hospitality Group is looking for a passionate individual who is quick to adapt, fun, understand Epiphany Farm's mission & beliefs in changing the world one plate at a time. EFHG is an industry leader and a unique employer that emphasizes open communication, a hard-working, family-oriented culture, and education. EFHG welcomes everyone regardless of their backgrounds and celebrates diversity. We are committed to creating innovative food systems based on sustainability, community involvement, exceptional service, and impeccable quality. 

Key Competencies:

  • Leadership skills to motivate and inspire the team
  • Strong drive for excellence
  • Constant push and sense of urgency
  • Commitment to improvement
  • Highly efficient in communication, both written and verbal

Highlighted responsibilities including but not limited to:

  • Understand the financial data and capable of setting directions and strategies to achieve goals.
  • Demonstrate ethics, integrity, and all-around professionalism while representing the company on or off work. 
  • Oversee and manage all aspects of culinary operations of the restaurant and make decisions on matters of importance.
  • Understand and uphold the employee handbook, company policies, and safety regulations.
  • Uphold the integrity of designed menu items and execute recipes properly.
  • Consistently review and develop seasonal menus to represent the company ideology and brands. 
  • Enhance the BOH systems and protocols to increase the efficiency. 
  • Review and oversee HR tasks such as onboarding, training, coaching, disciplining and building a positive work culture, and cultivating motivated and high-functioning team. 
  • Develop and oversee added value projects such as retail, butchery etc. and provide assistance as needed. 
  • Capable of stepping in any BOH positions and assist as needed. 
  • Have presence in the dining room and build relationship with guests.
  • Handle conflicts between employees or with guests and recover service failure.
  • Uphold open communication with ownership as well as other leaders of the company for efficiency and transparency.


  • Health insurance 
  • Dental/vision/life insurance
  • Paid time off
  • Manager discounts on all restaurant's dining experiences, as well as marketplace products, including farm produce, and promotional products.
  • Constant spotlight exercises to provide opportunities to grow personally and professionally.
  • Opportunities to get cross-trained in multiple locations / concepts and departments


  • At least 5 years of full-service restaurant Back of House experience required
  • At least 3 years in a managerial role at a full-service restaurant required
  • Have extensive knowledge of culinary techniques and products
  • Understanding in general kitchen equipment and utilization
  • Ability to communicate in English, verbally as well as in writing
  • Professional appearance and demeanor
  • A sense of urgency, a positive attitude, and a commitment to being a team player
  • Readiness to learn and improve skills
  • Interpersonal skills to effectively communicate with all business contacts including the team, other managers, vendors, and guests
  • Ability to work varied shifts, including nights, weekends and dining holidays.

Physical Requirements:

  • Able to walk/stand the entire shift
  • Lift up to 50 lbs.
  • Able to reach, bend, stoop, and walk up/down stairs

** Compensation is negotiable and the final salary will be determined based on previous experience and capacity to handle the responsibilities at high level. 

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Required Skills

Advanced Knife Skills


Food Safety Knowledge

Financial Analysis


Ethics and integrity

Safety Procedures Knowledge

Team Building

Ethics and Professionalism

Cleaning / Sanitation

Culinary Techniques

Menu Development

Kitchen Management

Vendor Management

Team Management

Conflict Resolution


Meat Cookery

Relationship Building


Cross Training

Open Communication


Knowledge of Culinary Techniques and Products

Kitchen equipment utilization

Interpersonal Skills

Time Management


Sense of Urgency

Commitment to Excellence

Organizational Skills

Read more

View Job Description

Open Jobs From Epiphany Farms Hospitality Group

Sous Chef
Full Time • Salary ($43k - $53k)
Require min. 3 years of experience

Farm To Table

Bakery / Patisserie, Bar / Lounge, Casual Dining, Fine Dining, Restaurant Group, Upscale Casual

Part of Epiphany Farms Hospitality Group

"Owning both Farm & Restaurants" - Chicago Tribune
"Farm to Table -2.0" - Wall Street Journal

Epiphany Farms Hospitality Group is committed to supporting, growing, and showcasing a thriving local food culture. We serve as an anchor for a network of local food producers by increasing community awareness of locally-sourced ingredients, generating interest in Midwestern culinary traditions, and providing a positive model for responsible stewardship of the land that nourishes us.

Epiphany Farms is actively engaged in reconnecting our community to the source of their food. Public speeches and educational workshops are ways we provide our community with a better understanding of food, health and well-being, while inspiring others to sustainably care for the land. We believe that through connection with individuals and organizations we can effectively move forward toward a shared vision of a regenerative food system.

Epiphany Farms Hospitality Group is located in the heart of the midwest and operates 4 restaurants (soon to be 5), 70 acres of regenerative farm and special events (Banquet & catering service) with 7 venues.

Sous Chef