Job Description

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Wellness resources

Crumley Ranch is a vibrant, farm-to-table restaurant dedicated to sustainability, seasonality, and culinary innovation. Our philosophy centers on crafting exceptional dishes using organic, locally sourced ingredients from our own farm, with a strong emphasis on fresh herbs, spices, and produce cultivated with care.

We are seeking a passionate and skilled Executive Sous Chef to join our dynamic culinary team and help bring our vision to life with our newest concept opening early in 2026 !

Position starts in October / November 2025

Primary Responsibilities:

• Support the Owner in day-to-day kitchen operations and menu development
  
  
• Oversee food preparation and ensure consistent quality and presentation in a tasting menu-style environment
  
  
• Work closely with the on-site team for seasonal produce
  
  
• Utilize fresh herbs, spices, and produce—often grown on-site or locally
  
  
• Maintain a clean, organized, and compliant kitchen environment
  
  
• Lead, train, and mentor kitchen staff to uphold high standards of excellence
  
  
• Participate in horticulture-related projects that support the restaurant’s farm-to-table concept
  
  

Q ualifications:

• Minimum 5 years of culinary experience in a high-volume or fine dining setting
  
  
• Strong knowledge of organic ingredients, herbs, and spices
  
  
• Horticulture background or experience working with garden-grown ingredients is highly encouraged
  
  
• Proven leadership skills and experience managing kitchen teams
  
  
• Passion for sustainability and seasonality in cuisine
  
  
• Culinary degree or formal training is preferred but not required

What We Offer:

• Opportunity to be part of a mission-driven, environmentally conscious culinary team
• Competitive Salary DOE
• Medical, Dental, Vision, 401K with Matching
• Sick time and Paid time off
• Hands-on involvement in a growing farm-to-table operation
  
  

If you're a dedicated chef with a deep respect for the land and a love for honest, flavor-driven cooking, we’d love to hear from you.

Compensation: $75,000.00 - $100,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.