Executive Sous Chef
About The Position
The Executive Sous Chef is the operational leader of the kitchen and the Executive Chef's primary partner in delivering exceptional culinary experiences at Grayson's at Goodstone. This is a highly hands-on leadership role for a chef who enjoys being on the line, coaching the team during service, and maintaining the highest culinary standards every day. The Executive Sous Chef helps oversee all kitchen operations, develops culinary talent, ensures consistency in execution, manages labor and food costs, and fosters a culture of accountability, professionalism, and continuous improvement. When the Executive Chef is away, the Executive Sous Chef assumes responsibility for the entire culinary operation.
Requirements
- Minimum of 5 years of progressive culinary experience.
- Minimum of 2 years in a Sous Chef or culinary leadership position.
- Experience in upscale, luxury, boutique hotel, resort, or fine dining environments preferred.
- Strong knowledge of seasonal cooking, scratch kitchens, and farm-to-table cuisine.
- Proven ability to lead, coach, and develop culinary teams.
- Strong organizational, communication, and problem-solving skills.
- Experience managing labor, inventory, purchasing, and food costs.
- ServSafe Certification, or the ability to obtain certification upon hire.
Responsibilities
- Lead daily kitchen operations while maintaining the highest culinary standards.
- Work side-by-side with the culinary team during prep and service.
- Execute seasonal menus with consistency, creativity, and attention to detail.
- Ensure every dish reflects the quality and presentation standards of Grayson's at Goodstone.
- Assist with recipe development, menu planning, and seasonal offerings.
- Partner with the Executive Chef to continuously elevate the guest dining experience.
- Supervise, coach, mentor, and develop all culinary team members.
- Lead by example through professionalism, accountability, and work ethic.
- Assist with interviewing, hiring, onboarding, scheduling, and performance management.
- Train employees on recipes, cooking techniques, food presentation, sanitation, and safety.
- Foster a positive, collaborative kitchen culture built on respect and teamwork.
- Maintain strict compliance with health department regulations and company standards.
- Ensure ServSafe, sanitation, labeling, temperature, storage, and HACCP practices are consistently followed.
- Promote a clean, organized, and safe kitchen environment.
- Assume responsibility for the kitchen in the Executive Chef's absence.
- Collaborate with Front of House leadership to deliver seamless guest experiences.
- Maintain calm, decisive leadership during busy service periods.
- Support continuous improvement initiatives throughout the culinary operation.
Benefits
- Free uniforms
- Health insurance
- Paid time off
- Training & development
- Vision insurance
- Wellness resources
- 401(k)
- 401(k) matching
- Bonus based on performance
- Competitive salary
- Dental insurance
- Employee discounts
- Medical, Dental, and Vision Insurance effective Day 61
- Short-Term Disability, Long-Term Disability, and Life Insurance
- 401(k) with company match after one year
- Paid vacation and sick time
- Employee referral and bonus programs
- Family meal and free parking
- Employee discounts at The Goodstone Inn and Grayson's at Goodstone
- Opportunities for professional growth and advancement
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
