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Long Meadow Ranch is a family-owned and operated estate dedicated to crafting world-class wine and food through diversified, sustainable, and organic farming. Our integrated agricultural system includes estate vineyards, olive orchards, cattle, and gardens – all nestled in the heart of Napa Valley. At Farmstead at Long Meadow Ranch , we bring our farm to your table. Housed in a former nursery barn, our restaurant celebrates seasonal, ingredient-driven American farmhouse cuisine, curated by Executive Chef Stephen Barber. We proudly serve dishes crafted with our own grass-fed beef, heirloom vegetables, organic eggs, extra virgin olive oil, and award-winning wines – all sourced from our land or neighboring farms. We’re looking for an  inspired and driven Sous Chef to join our passionate culinary team. This is more than a job – it’s a chance to be part of a restaurant that truly lives and breathes the farm-to-table philosophy. You'll work side by side with talented professionals who value sustainability, seasonality, and creativity. If you find joy in precision, take pride in your craft, and are energized by the rhythm of a busy kitchen, this is your place. Responsibilities Lead daily kitchen operations, including menu execution, staff supervision, and upholding food quality and safety standards Be a champion of our culinary vision, contributing to ingredient-driven menu planning and seasonal inspiration Work closely with local farmers, foragers, and purveyors to source the freshest, highest-quality ingredients Ensure a clean, organized, and efficient kitchen environment Train, coach, and support kitchen staff – leading by example and upholding our high standards Expedite service with confidence, ensuring every dish is plated to perfection and delivered with pride Manage inventory, place and receive orders, and minimize waste through smart prep and product utilization Collaborate with the Chefs on new dishes, tasting sessions, and weekly planning Stay hands-on: work the line or prep station when needed, because great leaders roll up their sleeves Education, Experience and Required Skills A skilled and passionate chef with at least 3 years of kitchen leadership experience A believer in sustainable, seasonal, farm-focused cuisine A calm, organized presence in the heat of service A natural teacher and team builder who uplifts others Detail-oriented with a strong sense of accountability Able to thrive in a fast-paced, dynamic kitchen environment Food safety certified (ServSafe or equivalent) and RBS Certification Must lead and work in a manner consistent with LMR's core values - Balance, Respect, and Stewardship Ability to work well independently and as part of a team Ability to effectively communicate in a professional manner Be able to accept constructive criticism and direction from the chef Available to work weekdays, weekends and holidays with varying shifts and hours Must strictly follow the company Preparedness Plan and Safety protocols Ability to lift and move 50+ pounds Ability to stand and walk for long periods of time Must be able to bend or twist body Must be able to occasionally stoop, kneel, crouch or crawl Must be able to use both hands to handle, grasp, move and control objects, tools and equipment operations Must be able to repeat the same movements throughout the shift A pre-employment background check is required Compensation and Benefits This is a full-time, salaried position The Company reasonably expects to pay in the range of $75k to $85k plus bonus for this position. Of course, this is depending on several factors including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, and business or organizational needs. This wage range may be modified in the future Benefits including medical, dental and vision insurance, p