There is no dearth of resources and guidance out there for employers, so another list on this page will be of no relevance. What I want to highlight is that by placing an emphasis on work-life balance, employers can reverse negative effects of cultural attitudes that are doing no one in the industry any good: ideas around martyrdom and sacrifice that are expected if you want to work in a kitchen.
Because the work of a chef does not end with giving it your all during your shift. Ours is a physically and mentally demanding profession, and your self-care in between shifts determines how you show up in the kitchen. But unless employers subscribe to that truth, we can never get to the place where their staff fully take on their own responsibilities towards their wellbeing.