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 create 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 and third in command in our Farmhouse kitchen, following our Executive Chef’s specifications and guidelines for both catering/banquet and restaurant food preparation. Successful candidates for both positions will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Learn more about The Farmhouse and our restaurant, The Fern & Fable: https://farmhousepeopleslight.com/

Job Type: Part-time

Pay: $15.00–$18.00 per hour

COVID-19 considerations: We require all staff to be fully vaccinated, with a booster, and wear a mask while working indoors.

Responsibilities include:

  • Help in the preparation and design of all food and drinks 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
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance
  • Order 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 all cleanliness of the kitchen spaces 

Skills include:

  • Proven experience as a Sous-Chef and line cook in a quality restaurant and banquet environment
  • Strong ability to multitask and focus
  • Proven expediting capability
  • Ability to understand both a la carte restaurant needs as well as banquets
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Must work well with others
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices
  • A commitment to Equity and Inclusion