Sous Chef

Juneberry Ridge is searching for an inspired
Sous Chef to bring our harvest to the table.

As a Sous Chef, you’ll be a key leader in our five-person culinary team, working alongside the Executive Chef and Executive Sous Chef and guiding our Jr. Sous Chef and Line Cook as we build Juneberry Ridge into a visionary culinary destination in North Carolina. You’ll run service day to day and cook with ingredients that were in our soil, greenhouses, or pastures just days, sometimes hours, before they reach our kitchen.

Here, the farm writes the menu. What’s ready to harvest shifts with the weather and the season, and you thrive on that challenge. You’ll turn a bumper crop into pickles and preserves, a lamb into a week of menus, and carrot tops into pesto. Root-to-stem and nose-to-tail cooking is simply how we respect all that our farmers and local partners grow.

Strong scratch-cooking skills, a steady head for high-end guest service, and a strong desire to teach and learn are essential qualities as a Sous Chef at Juneberry Ridge. Your success will depend on how well you lead through a busy service, how closely you work with our growers, and how curious you stay about what the season can represent on a plate. This is an inspired culinary role to sharpen your craft and grow into the next chapter of your career as a talented farm-to-table chef.

WHAT YOU'LL OWN

Culinary Leadership & Service Execution

· Help lead culinary operations in the Executive Chef’s absence or as assigned, including leading shifts, directing prep and production, assigning responsibilities, and establishing priorities.

· Ensure recipes, menus, BEOs, special requests, dietary needs, and event requirements are executed accurately, on time, and to established standards for quality, presentation, sanitation, and service.

· Assist the Executive Chef with menu development, recipe testing, production standards, and execution for lodging, private events, weddings, corporate events, ticketed events, and other culinary programs.

· Communicate proactively with Hospitality, Events, and other operating teams regarding timing, menu execution, service needs, changes, and concerns.

Farm-to-Fork & Regenerative Culinary Practices

· Maintain and continue developing a strong knowledge of farm-to-fork and farm-to-table culinary practices and help translate Juneberry Ridge’s regenerative agricultural mission into the guest dining experience.

· Collaborate with the farm and culinary teams to understand current and upcoming harvests, seasonal availability, surplus products, and opportunities for menu development.

· Develop and adapt dishes based on farm production, seasonality, weather, harvest conditions, availability, quantity, size, and quality.

· Apply root-to-stem and nose-to-tail practices and preservation techniques such as pickling, fermenting, curing, freezing, drying, stocks, and sauces to maximize product utilization and reduce food waste.

· Demonstrate strong scratch-cooking skills and the ability to develop dishes from raw agricultural products while helping team members understand and communicate the connection between the food, the land, and Juneberry Ridge’s mission.

Kitchen Operations, Production & Cost Management

· Plan and coordinate daily and event production to ensure appropriate quantities, timing, staffing, and readiness for service.

· Maintain food-cost awareness and support the Executive Chef with product usage, purchasing, waste, yields, portions, and responsible production planning.

· Assist with ordering, receiving, storage, inventory, product rotation, and documentation, ensuring incoming products meet expectations for quality, quantity, condition, and accuracy.

· Maintain recipe consistency, accurate yields, portion standards, and production methods, and promptly communicate equipment, maintenance, or safety concerns.

Team Leadership, Training & Accountability

· Train, coach, and develop culinary employees on recipes, techniques, production standards, sanitation, safety, farm-to-fork practices, and Juneberry Ridge expectations.

· Provide clear direction and real-time feedback, address performance or execution concerns promptly, and elevate significant employee matters to the Executive Chef as appropriate.

· Support onboarding, cross-training, and ongoing development while promoting a collaborative, accountable, respectful, and solutions-oriented kitchen culture.

· Model strong communication, urgency, organization, attention to detail, and professional conduct.

Food Safety, Sanitation & Documentation

· Maintain a clean, organized, and sanitary kitchen and ensure proper food preparation, storage, labeling, temperature control, cleaning, and sanitation practices are consistently followed.

· Ensure compliance with applicable Stanly County Environmental Health requirements and support the kitchen in maintaining a sanitation score of no less than 95.

· Maintain appropriate operational documentation, including production, receiving, inventory, temperature, sanitation, and other required kitchen records.

Cross-Functional Partnership & Guest Experience

· Partner with Hospitality and Events to understand BEOs, guest expectations, service timelines, dietary needs, menu details, farm connections, and operational requirements.

· Collaborate across departments to resolve operational challenges and support a cohesive, distinctly Juneberry guest experience.

· Interact professionally with guests, vendors, partners, and colleagues and support a welcoming hospitality environment.

Professional Development & Other Responsibilities

· Maintain and expand culinary knowledge through continued learning and identify opportunities to improve culinary quality, production efficiency, product utilization, team capability, and guest experience.

· Perform other duties as needed to advance Juneberry Ridge’s Mission and Vision and uphold the organization’s Values.

ROLE SCOPE

BUDGET & FINANCIAL

No direct budget ownership. Supports the Executive Chef with food-cost awareness, inventory, ordering, portion control, yields, and responsible product utilization.

LEADERSHIP

Leads shifts, directs prep and production, assigns work, trains employees, and holds the team accountable to culinary, sanitation, and service standards.

QUALIFICATIONS & REQUIREMENTS

· Minimum 3 years of progressive culinary experience, including demonstrated experience in scratch cooking and farm-to-table/farm-to-fork cuisine.

· Culinary leadership or supervisory experience; experience in catering, banquets, restaurants, hotels, or other high-volume culinary environments preferred.

· Knowledge of seasonality, root-to-stem and/or nose-to-tail utilization, and preservation techniques such as pickling, fermenting, curing, freezing, drying, stocks, and sauces.

· Experience developing and adapting recipes, menus, and preparations based on changing product availability and farm conditions.

· Knowledge of food cost, inventory, ordering, receiving, yields, portion control, production planning, and food-waste reduction.

· Knowledge of food safety, sanitation, and food preparation techniques; current ServSafe Certification or ability to obtain within 30 days of hire.

· Strong communication, organization, leadership, problem-solving, and collaboration skills with the ability to work effectively with colleagues and guests.

· Strong pastry experience is a plus.

· Ability to lift up to 50 pounds, stand for extended periods, and work a flexible schedule including nights, weekends, holidays, and farm events.

· Strong work ethic, accountability, initiative, follow-through, and commitment to Juneberry Ridge’s Mission, Vision, and Values.

· Must successfully complete required background screening.

Benefits:

• 401(k)
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $36,307 - $52,294