SOUS CHEF presso Robert Giacomini Dairy Inc

Description

 Love great food? Love great cheese? Love being part of a team that works hard, has fun, and takes pride in their work?

If that sounds like you, we’d love to hear from you.

Owned by the Giacomini family, Point Reyes Farmstead Cheese Company (PRFC) is known for its award-winning artisan cheese produced right on the farm where the cows are raised. PRFC offers a truly unique work environment—one where employees work hard, have fun, and enjoy many special (and delicious) benefits.

POSITION SUMMARY

The Sous Chef is a key member of our culinary team at The Fork, our on-the-farm Culinary & Educational Center located 3 miles north of Point Reyes Station. Working side-by-side with the Executive Chef/Culinary Director, the Sous Chef will work to create exceptional food experiences that highlight the best of Point Reyes Farmstead Cheese. No two days are the same—our culinary offerings are diverse, ranging from farm-to-table lunches and focused cheese tastings to private events and special dinners. You’ll help lead daily kitchen operations, guide and mentor junior team members, and ensure that every dish leaving the kitchen meets our high standards for quality, consistency, and presentation.

This is a hands-on role for someone who loves to cook, collaborate, and contribute to a kitchen culture built on respect, teamwork, and a shared love of great food.

ESSENTIAL FUNCTIONS

 Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Partner with the Executive Chef/Culinary Director on menu planning, recipe development, and event execution.
• Lead and inspire the kitchen team through example, clear communication, and positive energy.
• Oversee daily prep, cooking, and plating to ensure dishes are executed with excellence and efficiency.
• Maintain a clean, safe, and organized workspace while upholding food safety standards.
• Assist with ordering, receiving, and managing inventory to keep the kitchen running smoothly and minimize waste.
• Support cost control efforts by using ingredients wisely and managing portions effectively.
• Step in as kitchen lead when the Executive Chef/Culinary Director is off-site or unavailable.
• Work collaboratively across all kitchen tasks, lending a hand wherever it’s needed to keep the team moving forward.

TRAVEL

Occasionally for off site events

WORK ENVIRONMENT

This position operates in a professional kitchen and dining environment. The role includes regular exposure to heat, kitchen equipment, cleaning agents, and occasional outdoor conditions. The position requires focus, attention to detail, and adherence to safety and sanitation standards at all times.

PHYSICAL REQUIREMENTS

This is a physically active position requiring frequent standing, walking, bending, and lifting. The employee must be able to remain on their feet for extended periods and safely lift or move items weighing up to 40 pounds.

SCHEDULE

This position is full-time, 5 days/week. Schedule varies seasonally and will range between Tuesday–Saturday or Monday–Friday shifts, depending on business needs. (Tuesday-Saturday from May – October is expected.) Schedules are subject to change with advance notice to accommodate special events and operational demands, which may include evenings and weekends.

OUR VALUES

At Point Reyes Farmstead Cheese Company, we treat each other with respect, work hard together, and celebrate our shared successes. We’re proud of what we create and the people who make it happen.

EEO STATEMENT

The law makes it illegal to discriminate against someone on the basis of race, color, religion, national origin, or sex. The law also makes it illegal to retaliate against a person because the person complained about discrimination, filed a charge of discrimination, or participated in an employment discrimination investigation or lawsuit. The law also requires that employers reasonably accommodate applicants' and employees' sincerely held religious practices, unless doing so would impose an undue hardship on the operation of the employer's business. 

OTHER DETAILS

This job description reflects the core responsibilities of the role but may evolve as the company grows. We’re a hands-on, flexible team—and we’re looking for someone who thrives in that kind of environment.

Requirements

 SKILLS, KNOWLEDGE & ABILITIES 

• A culinary degree or equivalent hands-on experience in a professional kitchen.
• At least 2–3 years of cooking experience, including time in a supervisory or lead role.
• Strong leadership and communication skills—you know how to motivate a team and keep things running smoothly.
• Excellent time management and organization.
• The ability  to stay cool under pressure and adapt quickly when things get busy.
• A team-first  mindset, a sense of humor, and a genuine love for what you do.
• Experience in farm-to-table or cheese-centric cooking is highly valued, as is the ability to communicate in conversational Spanish.

SUPERVISORY RESPONSIBILITY

Some needed for The Fork and kitchen staff