Benefits:
401(k)
401(k) matching
Dental insurance
Employee discounts
Free uniforms
Health insurance
Paid time off
Training & development
Vision insurance
Wellness resources
Goodstone Inn and Restaurant
Job Title: Sr. Sous Chef
Department: Culinary
Reports To: Executive Chef
Hours: 40+ hours a week onsite
About the Role: The Senior Sous Chef plays a critical leadership role in the daily culinary operations at Goodstone Inn & Restaurant. This position serves as the right-hand to the Executive Chef, responsible for executing high-level culinary standards, leading the kitchen team, and ensuring consistency, quality, and efficiency throughout all service periods.
This is a hands-on leadership role for someone who thrives in a fast-paced, high-expectation environment and can bring structure, accountability, and creativity to the kitchen. The Senior Sous Chef will help stabilize operations, mentor team members, and drive excellence in both food quality and team performance.
Key Responsibilities:
Culinary Leadership
Lead and oversee all kitchen operations in the absence of the Executive Chef
Execute menu items with consistency, precision, and high-quality presentation
Ensure all food meets Goodstone’s standards for taste, quality, and appearance
Assist with menu development, seasonal updates, and specials
Team Leadership & Development
Supervise, train, and mentor line cooks and kitchen staff
Set clear expectations and hold team members accountable for performance
Support hiring, onboarding, and ongoing training of kitchen staff
Foster a positive, professional, and team-oriented kitchen culture
Service & Quality Control
Lead by example during service—hands-on and present on the line
Ensure smooth communication between FOH and BOH teams
Address and resolve any service or quality issues in real time
Maintain consistency across all outlets, events, and dining experiences
Administrative Support
Assist with scheduling and labor management
Support reporting needs related to kitchen performance
Maintain compliance with health, safety, and sanitation regulations
Qualifications & Skills
Minimum 4–6 years of culinary experience, with at least 2+ years in a leadership role
Strong background in upscale dining, boutique hotel, or fine dining preferred
Proven ability to lead a kitchen team in a high-pressure environment
Solid understanding of food cost control, inventory, and kitchen operations
Strong communication and leadership skills
Ability to stay calm, organized, and solutions-focused during service
Passion for food, creativity, and continuous improvement
Supervisory Responsibilities
Direct oversight of line cooks, prep cooks, and kitchen support staff
Responsible for training, coaching, and performance management
Perks & Benefits:
Health benefits after 60 days
401(k) match after one year
Paid vacation and sick time
Career growth opportunities
Employee Referral Plan
Work Environment & Physical Requirements
Must be able to stand and walk for extended periods.
Ability to lift up 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 Duties:
This role is designed for a high-impact leader who can help bring structure, consistency, and accountability to the kitchen while supporting the Executive Chef in elevating the overall culinary program.
Goodstone Inn & Restaurant is an Equal Opportunity Employer. Goodstone Inn & Restaurant is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Goodstone Inn & Restaurant is a drug-free workplace. Pre-employment and ongoing drug and alcohol screenings may be required.