Sous Chef

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

Job Title: SOUS CHEF

Reporting to: Executive Chef Employee Type: Full-time

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.

APPLY ONLINE

www.juneberry.com/jobs

ESSENTIAL DUTIES

o Cook with the seasons. Partner with the Executive Chef and our growers to know what’s coming out of the fields and greenhouses, then adapt dishes and preparations to what the farm is producing this week.

o Run the kitchen, shift to shift. Lead prep and service for lodging guests, farm dinners, weddings, and corporate retreats, and make sure every plate goes out on time and to standard. Step up to lead the kitchen when the Executive Chef or Executive Sous Chef is away.

o Make the most of every harvest. Apply root-to-stem and nose-to-tail practices, and use pickling, fermenting, curing, drying, stocks, and sauces to extend the life of seasonal products and keep waste low.

o Keep the kitchen sharp. Own the daily details that make great food possible: recipe consistency, yields and portions, ordering and receiving, inventory, and a clean, safe kitchen that’s always inspection-ready.

o Teach the craft and tell the story. Commit to continuous learning and offer coaching to our Jr. Sous Chef and Line Cook on techniques and standards to help the whole team earn top scores from every guest served.

A TYPICAL DAY

● Lead prep and service: Build the day’s prep list, run the line, and keep the team focused, calm, and on standard from the first meal to the last plate.

○ Farm-to-table meals: Execute our signature seasonal menus with precision and care.

○ Private events: Bring menus to life for weddings, retreats, and celebrations, working hand in hand with our Hospitality and Events teams.

● Collaborate with growers: Check in on what’s being harvested, flag surpluses early, and help turn what the farm gives us into something memorable.

● Preserve and experiment: Work through batches of pickles, ferments, stocks, and whole meats. Test new dishes with the Executive Chef that express a culinary vision which is uniquely Juneberry Ridge.

QUALIFICATIONS

● At least 3 years of progressive culinary experience, with strong scratch-cooking skills and the ability to develop dishes from raw farm ingredients.

● Culinary leadership or supervisory experience; comfortable running a line and coaching junior team members.

● Working knowledge of and curiosity to learn more about seasonality, preservation (pickling, fermenting, curing), and whole-product utilization.

● Knowledge of food safety; ServSafe® Certification, or ability to obtain within 30 days of hire.

● Pastry experience is a plus.

● Able to work flexible hours and days, including nights, weekends, and holidays, and to lift up to 50 pounds. ● Integrity and commitment to our Mission, Vision, and Values.

● Must pass a background check.

OUR CORE VALUES

● Be Joyful

● Integrity

● Pioneering

● Accountability in All We Do

● Learn, Educate, and Share

● Willful and Enthusiastic Stewardship

● Teamwork

ABOUT JUNEBERRY RIDGE

Juneberry Ridge is a purpose-driven organization developing a destination farm that integrates food production with farm education and guest hospitality. Together we are developing a unique nature-inspired agricultural center and customer experience company.

We operate a 750-acre regenerative farm, education center, and nature retreat in Norwood, NC. In 2008, our farm began as a peaceful getaway from city life, offering relaxation in nature and shooting practice at our world-class clay shooting facilities.

Today, we're aiming for the stars, inviting guests to reconnect with nature, settle into our wooded cabins, explore our land, and discover farm-inspired hospitality. Guests can walk our trails, attend nature, wellness, and farm workshops, unwind around a campfire, and enjoy our chef-prepared meals. In all we do, we strive to work in harmony with nature. As an education center, we share knowledge about soil health, growing nutrient-dense food, and regenerative farming practices. As a venue for weddings, group retreats, and community events, we welcome our guests to a different way of thinking. It’s how we’re changing the way the world grows and inspiring more curiosity for nature, farming, and local food.