Sous Chef

Sous Chef (or Junior Sous Chef)

• Location: Landgrove, Vermont (Southern VT)
• Compensation: $40K-$55K/year ($20-$28/hour), 4 weeks PTO (closure periods), Healthcare, 401k & company match, etc.
• Less experienced candidates considered for a Junior Sous Chef apprenticeship role

About The Landgrove

We're a 16-room historic inn with a full-service restaurant, an Art Studio hosting 35–40 workshops a year with nationally and internationally recognized artists—set on 23 acres in Vermont's Green Mountains—minutes from Bromley, Stratton, Magic, and Okemo, and next door to the Appalachian Trail.

Under new ownership, we're preserving the inn's soul while elevating food, service, and programming for families, artists, and nature lovers. Our mission: to be a genuinely kind place that strengthens community.

Who You'll Collaborate With

We're building our kitchen under Executive Chef Angela McCrovitz —an award-winning chef, culinary educator, and storyteller (author of 18 books, features in Better Homes & Gardens, etc) whose career spans restaurant ownership, food styling, hospitality marketing, and culinary education.

As former owner of The Captain's House in the Midwest, Angela built a devoted following rooted in authenticity, creativity, and bold flavor. She believes food is connection, history, and memory—and approaches every menu as a composition that unfolds throughout the evening.

Angela is deeply committed to collaboration and to mentorship. You'll get ownership and real responsibility, as well as learn from one of the best on technique, culinary philosophy, menu storytelling, and what it means to create an experience guests carry with them long after the final course.

The Role

We're looking for a humble and driven Sous Chef to lead and grow with Chef Angela. We're open to an experienced Sous Chef or Cook, but also willing to bring someone on who is more junior if they are self-motivated and have a mindset focused on learning, collaboration in a thoughtful, small-team environment.

You'll:

• Support prep, line, and expo through service
• Manage inventory and ordering
• Partner with Chef and Ownership on events
• Learn seasonal, ingredient-driven cooking and plating (food styling)
• Develop skills in wine and beverage pairing
• Lead dinner service for small inn groups (8–20 guests) 1–2x per week in season
• Contribute to menu development—your ideas are welcome here

This is not a high-volume production kitchen. Every plate has intention.

What You Bring

• 1–3 years of kitchen experience, or demonstrated skill and eagerness to learn
• Solid knife skills, time management, and attention to detail
• Calm under pressure, dependable, team-oriented
• Passion for food, people, and craft
• Able to lift 30 lbs and stand for long periods
• Availability for evenings, weekends, and holidays as needed

Culinary school training is a plus—but curiosity and work ethic matter most!

Schedule

40+ hours/week; variable based on restaurant service, inn groups, workshops, and events

Compensation & Benefits

• $40K-$55K/year ($20-$28/hour)
• Medical & dental insurance reimbursement
• 401(k) with company match
• 4 weeks paid time off (closure periods) + VT-compliant sick leave
• Retention bonus of $1,500 paid at 60 days
• Creative involvement in menu and programming—your voice matters here

Room and board is possible, but not part of the base package.

How to Apply

Apply here with your resume or a brief note about yourself. We welcome inquiries to [email protected] .

We consider all applicants. Equal Opportunity Employer.

Base Pay: $40,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Relocation assistance

People with a criminal record are encouraged to apply

Work Location: In person