Dining at Tarragon

Tarragon at The Inn at Honey Run is an intimate restaurant in the country that focuses on serving its guests upscale food prepared with care and commitment. Consistency and originality go hand in hand to provide the diners with a memorable experience. With a 4.6/5 rating on OpenTable and a 4.5/5 rating on TripAdvisor, the culinary staff has been proven to provide a magnificent dining experience. There is one ingredient missing: A hard working, creative and ambitious Sous Chef with a fire in their belly and a passion for excellent food.

Under the direction of the Executive Chef, the Sous Chef oversees culinary operations at Tarragon. Daily responsibilities include mentorship of culinary staff, menu development, sanitation, food production and quality control. At least two years of relevant management experience is a must. We are looking for a self-starter who can hit the ground running.

At Tarragon, we are always innovating to keep the guests, and the staff, engaged and excited.

Who wouldn’t want a job that involves weekly beekeeping and honey harvesting? We have been keeping bees for over four years.

How about working with the freshest available produce? Tarragon boasts a two-acre garden complete with fruit trees, berry bushes, asparagus, herbs, and there is a greenhouse on the way. Heirloom Tomatoes in January? You bet!

Do you like cooking lamb? So do we. But our sheep on property are not for meat and yet they are a wonderful addition to our business and the guests love them. We think you will too!

Are you an avid forager? So are we! With over 50 acres of wooded land, the Inn is the perfect place to search for Morel Mushrooms and Ramps in the spring and Oyster Mushrooms and Chanterelle Mushrooms in the late summer. Never tried a Spice Bush Berry? This is the perfect place to try one for the first time.

Do you like Fresh Eggs? So do we. That is why we are in the process of adding chickens to our property.

Are you tired of taking out the trash in a greasy back alley? Out here in the country, enjoy a beautiful wooded landscape as you close for the night. Is this a weird thing to mention in a job ad? It sure is but it’s the little things that make a job great!

With three meal periods offered and menus that change seasonally, there is plenty of opportunity to develop your own voice in the culinary field. Weekly features are the perfect opportunity to develop your skills and get valuable feedback from our guests. Well received features are perfect candidates for upcoming menus.

Culture Matters

At Tarragon, we are emotionally stable and committed to a working environment where people are valued and respected for who they are as well as their contributions to the restaurant. There are no Gordon Ramseys here. We firmly believe that pans are for cooking not for throwing.

The old adage, “When you love what you do you never work a day in your life,” is the goal we strive for and for that to be made true it takes every member of the restaurant team committed and working toward that goal. As Sous Chef, you could be the missing piece that helps that ideal become a reality.