As part of the Goodstone Team, we are committed to inspiring and instilling a passion for excellence and allowing you to excel and grow as a team player! The Executive Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a significant degree of supervising other kitchen staff. As assistant to the Executive Chef, Robert Weland, the Executive Sous Chef will help with menu planning, inventory, and supply management. Also, it aids in ensuring the kitchen is up to safety standards and that staff obeys sanitation rules. During mealtimes, the Executive Sous Chef must be quick on their feet and make smart decisions instantly. The Executive Sous Chef is responsible for staff scheduling and discipline when necessary.

Essential Functions:

• Assist and collaborate with the Executive Chef in creating recipes to the standards of the business, ensuring all food preparation and plate presentations meet Goodstone’s commitment to quality.
• Manage all activities in the kitchen, including food preparation and production and management and kitchen staff training.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment regularly to ensure they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly.
• Assume the role of Executive Chef in their absence.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Assure kitchen personnel is trained in the best cleanliness and sanitation practices.

Supervisory Responsibility:

Plans the activities of and schedules all food production and food service sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and, when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies.

Additional Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, obligations, and activities may change at any time or without notice.

Affirmative Action/EEO statement:

Goodstone Inn and 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. However, screening tests for alcohol and illegal drugs may be performed on applicants and employees as a condition of employment.

• 401(k) matching.
• Competitive salary.
• Dental insurance.
• Employee discounts.
• Free food & snacks.
• Free uniforms.
• Health insurance.
• Paid time off.
• Training & development.
• Vision insurance.
• Wellness resources.

• Minimum of 3 years of culinary experience.
• Minimum of two years of culinary management experience in a high-volume food service operation.
• Strong leadership qualities.
• Strong attention to detail.
• Knowledge of kitchen equipment and safety procedures.
• Ability to support a culture of enthusiasm, teamwork, and superior service.