Farm-to-Table Sous Chef | Lead Kitchen & Events

Juneberry Ridge; Norwood (NC); On-site; USD 42,000 - 62,000; Full time

Job summary

Juneberry Ridge in Norwood, NC is seeking a full-time on-site Sous Chef to support farm-to-table menus inspired by seasonal harvests. You will oversee food preparation, uphold high standards of quality and presentation, and ensure food safety across a busy retreat and event calendar.

You\'ll lead kitchen staff, collaborate with farm and event teams, manage inventory, and assist with ordering and cost control, contributing to a collaborative, mission-driven dining experience for guests.

Qualifications

• Strong culinary skills in hot and cold preparation; farm-to-table or seasonal menus preferred.
• Knowledge of food safety, sanitation, inventory, and basic cost control.
• Leadership to supervise kitchen staff and collaborate cross-functionally.
• Excellent time management and problem-solving in a fast-paced event setting.
• Commitment to sustainability and local sourcing with openness to learning.
• Experience in a professional kitchen; banquet or catering is a plus.
• Ability to work flexible hours including evenings, weekends, and holidays.
• Reliable transportation to Norwood, NC and ability to meet physical demands.

Responsibilities

• Oversee food preparation and maintain high quality and presentation.
• Uphold food safety and sanitation guidelines across operations.
• Supervise kitchen staff and coordinate with farm and event teams.
• Manage inventory and assist with ordering and cost control.
• Contribute to a positive, collaborative kitchen environment.

Skills

Culinary skills

Food safety

Leadership

Time management

Sustainability

Experience in professional kitchen

Flexibility

Physical endurance

Job description

Juneberry Ridge in Norwood, NC is seeking a full-time on-site Sous Chef to support farm-to-table menus inspired by seasonal harvests. You will oversee food preparation, uphold high standards of quality and presentation, and ensure food safety across a busy retreat and event calendar.

You\'ll lead kitchen staff, collaborate with farm and event teams, manage inventory, and assist with ordering and cost control, contributing to a collaborative, mission-driven dining experience for guests.