Contact Person/Immediate Supervisor:
Richard Portney, Director of Farmhouse Operations

People’s Light is an equal-opportunity employer. We work to cultivate a deep and wide reach in order to connect with prospective employees who have varied experiences and skills, a collaborative attitude, and the capacity and desire for growth.

People’s Light seeks to recruit and retain a diverse workforce as a reflection of our commitment to creating an antiracist, socially just, and inclusive presence in Chester County and our surrounding community. People’s Light does not discriminate on the basis of race, color, religion, national origin, ancestry, sex, gender identity, sexual orientation, age, disability, or any other legally protected characteristic. Applicants from populations historically underrepresented in the theatre field are strongly encouraged to apply.


We are looking for a professional Sous Chef and line cook to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.


Help in the preparation of all food and drink menus
Produce high-quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Manage and train kitchen staff, establish a working schedule, and assess staff’s performance
Assist in ordering supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Maintain cleanliness of the kitchen spaces


Experience as a Sous Chef and line cook in a quality restaurant and banquet environment
Strong ability to multitask
An open mind to creativity and can take direction from the Executive Chef
Proven expediting capability
Ability to understand both à la carte restaurant needs as well as banquets
Understanding of various cooking methods, ingredients, equipment, and procedures
Knowledge of Sous Vide cooking techniques a plus
Must work well with others
Accuracy and speed in handling emergencies and providing solutions


Please email your resume to