Sr. Sous Chef

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.