Sous Chef

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

Company Description

Juneberry Ridge is a 750+ acre regenerative farm, education center, and nature retreat located in Norwood, North Carolina. The organization focuses on sustainable agriculture while supplying North Carolina with fresh, locally grown produce. In addition to a working farm, Juneberry Ridge offers a thoughtfully designed guest experience for corporate events, weddings, and private celebrations. The retreat serves individuals and groups seeking an immersive, relaxing escape into nature. Team members join a mission-driven environment that values stewardship, hospitality, and community.

Role Description

This is a full-time, on-site Sous Chef role based at Juneberry Ridge in Norwood, NC. The Sous Chef will support the Executive Chef in planning and preparing farm-to-table menus that highlight seasonal, locally sourced ingredients. Day-to-day responsibilities include overseeing food preparation, maintaining high standards of quality and presentation, and ensuring adherence to food safety and sanitation guidelines. The role also involves supervising kitchen staff, coordinating with farm and event teams, managing inventory, and assisting with ordering and cost control. The Sous Chef contributes to a positive, collaborative kitchen environment and helps create memorable dining experiences for retreat guests and event clients.

Qualifications

• Strong culinary skills in hot and cold food preparation, cooking techniques, and plating; experience with farm-to-table or seasonal menus is preferred.
• Knowledge of food safety, sanitation standards, and kitchen operations, including inventory management and basic cost control.
• Leadership and teamwork abilities to supervise kitchen staff, delegate tasks effectively, and collaborate with cross-functional teams.
• Excellent time management, organization, and problem-solving skills in a fast-paced, event-driven environment.
• Commitment to sustainability, local sourcing, and regenerative agriculture principles, with openness to continuous learning.
• Prior experience in a professional kitchen, culinary school training, or equivalent on-the-job experience; banquet or catering experience is a plus.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as needed for events.
• Reliable transportation to the Norwood, NC location and ability to meet the physical demands of an active kitchen role (standing for long periods, lifting supplies).