Sous Chef: Lead Healing Kitchen & Farm-to-Table

Onsite Wellness Group.; Tennessee; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, vision, disability &_

Life insurance

401K with company match

Paid Time Off

Onsite workshops

Employee Assistance Program

Job summary

Onsite Wellness Group seeks a Sous Chef to lead kitchen operations and food preparation across three daily meals, reporting to the Executive Chef and supervising the Culinary Specialist Supervisor and team. The role focuses on compassionate hospitality, nourishing meals, and a healing dining experience.

You will oversee menu development, farm-to-table initiatives, and ensure precise handling of dietary needs.

Qualifications

• 3+ years of culinary experience in a high-volume or fine dining kitchen.
• Leadership experience as Sous Chef or equivalent with a track record of developing teams.
• Strong command of advanced cooking techniques and specialty equipment.
• Experience with purchasing, inventory management, and food cost.
• Calm, organized presence under pressure; ability to juggle multiple tasks.

Responsibilities

• Lead daily kitchen operations alongside the Executive Chef and take full ownership of back-of-house in their absence.
• Oversee food preparation, quality, and presentation so every plate reflects care.
• Mentor and train cooks on recipes, techniques, and standards; build a confident team.
• Partner with the Executive Chef on menu development and farm-to-table initiatives.
• Ensure dietary needs and allergies are handled with precision and care.

Skills

Culinary experience

Leadership experience

Advanced cooking techniques

Purchasing & inventory management

Calm under pressure

Culinary degree

Education

Culinary degree or certificate

Job description

Onsite Wellness Group seeks a Sous Chef to lead kitchen operations and food preparation across three daily meals, reporting to the Executive Chef and supervising the Culinary Specialist Supervisor and team. The role focuses on compassionate hospitality, nourishing meals, and a healing dining experience.

You will oversee menu development, farm-to-table initiatives, and ensure precise handling of dietary needs.