Benefits:

401(k)

401(k) matching

Dental insurance

Employee discounts

Free food & snacks

Free uniforms

Health insurance

Paid time off

Vision insurance

Wellness resources

Job Summary As the Executive Chef’s right-hand, the Sous Chef plays a key leadership role in daily kitchen operations, supporting menu development, training staff, managing inventory, and ensuring consistency across all culinary outlets. This position combines creativity, precision, and team mentorship to uphold Goodstone’s reputation for exceptional fine dining and hospitality.

The ideal candidate leads by example, demonstrates refined culinary technique, and thrives in a collaborative, fast-paced environment.

Essential Duties and Responsibilities Culinary Leadership

Collaborate with the Executive Chef on menu planning, recipe development, and culinary innovation.

Oversee day-to-day kitchen operations, ensuring smooth, efficient, and consistent service.

Lead by example with strong culinary execution, organization, and professionalism.

Ensure all dishes meet Goodstone’s standards for presentation, flavor, and quality.

Adapt menus seasonally to highlight fresh, locally sourced ingredients.

Staff Supervision & Development

Train, mentor, and motivate kitchen staff to foster a positive and professional team culture.

Conduct regular tastings and quality checks to ensure culinary excellence is maintained.

Schedule staff effectively to meet operational and labor cost goals.

Support performance management through feedback, coaching, and disciplinary action when needed.

Systems, Inventory & Controls

Manage kitchen inventory, ordering, receiving, and proper storage of ingredients.

Implement cost-control and waste-minimization measures.

Ensure compliance with health, safety, and sanitation standards at all times.

Conduct regular inspections to maintain a safe, clean, and efficient kitchen environment.

Preferred Qualifications

Fine dining experience required.

Minimum 3 years of professional culinary experience.

At least 2 years in a culinary management or supervisory role within a comparable operation.

Proven leadership in a high-volume, high-quality kitchen environment.

Supervisory Responsibilities

Oversees kitchen staff, including cooks, stewards, and prep teams.

Responsible for scheduling, training, and maintaining performance and sanitation standards.

Collaborates with the Executive Chef on hiring and disciplinary actions in line with company policies.

Compensation & Benefits

Salary Range: $50,000–$60,000 (commensurate with experience)

Potential Bonus Program

Full Benefits starting on Day 61 (Medical, Dental, Vision, Short- and Long-Term Disability, Life Insurance)

401(k) with Company Match after one year

Paid Vacation and Sick Time

Employee Referral and Bonus Plan

Work Environment & Physical Requirements

Must be able to stand and walk for extended periods.

Ability to lift to 50 pounds occasionally.

Frequent use of hands and arms for handling, reaching, and operating kitchen equipment.

Must be able to work in hot, humid, and fast-paced environments.

Flexibility to work varied schedules, including early mornings, evenings, weekends, and holidays.

Additional Information This job description is not intended to be a comprehensive list of all duties and responsibilities. Duties and responsibilities are subject to change at any time, with or without notice.

Equal Opportunity Statement Goodstone Inn & Restaurant is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We are proud to be a drug-free workplace; pre-employment and ongoing drug or alcohol screenings may be required.