Healing Kitchen Sous Chef - Lead with Heart & Craft

Onsite; Cumberland Furnace (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Discretionary bonus

Medical insurance

Dental insurance

Vision insurance

Life insurance

401K with match

Paid time off

Onsite workshops

Employee assistance program

Job summary

Onsite Wellness Group in Tennessee invites a Sous Chef to join the team, serving as second in command to the Executive Chef and leading kitchen operations across daily meals. You will oversee the Culinary Specialist Supervisor and stand in when the Executive Chef is away.

The role emphasizes compassionate hospitality, crafting plates that meet dietary needs, mentoring cooks, developing menus with a farm-to-table mindset, and managing inventory, costs, and safety.

Qualifications

• 3+ years of culinary experience in high-volume or fine dining
• Experience as Sous Chef or similar leadership role
• Strong cooking techniques and equipment knowledge
• Experience with purchasing and inventory management
• Calm and organized under pressure

Responsibilities

• Lead daily kitchen operations with Executive Chef and cover back-of-house in their absence
• Oversee food preparation, quality, and presentation
• Mentor and train cooks on recipes and techniques
• Collaborate on menu development and farm-to-table initiatives
• Ensure dietary needs and allergies are handled with care
• Manage inventory, supplies, waste tracking, and food cost
• Maintain kitchen cleanliness, safety, and smooth operation
• Support events and bookstore prep
• Stay curious about trends in food and hospitality
• Foster a kitchen culture aligned with ANCHOR values

Skills

Culinary leadership

Kitchen operations

Menu development

Inventory management

Food cost control

Sous chef experience

Staff training

Education

Culinary degree (preferred)

Job description

Onsite Wellness Group in Tennessee invites a Sous Chef to join the team, serving as second in command to the Executive Chef and leading kitchen operations across daily meals. You will oversee the Culinary Specialist Supervisor and stand in when the Executive Chef is away.

The role emphasizes compassionate hospitality, crafting plates that meet dietary needs, mentoring cooks, developing menus with a farm-to-table mindset, and managing inventory, costs, and safety.