Executive Sous Chef – Lead Menu & Kitchen Excellence

Goodstone Career Open House - On-the-spot Interviews; Middleburg (VA); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Full benefits starting day 61 (Medical

Dental, Vision

Short/Long Term Disability

Life Insurance

401-K Match after a year

Vacation and Sick Time

Employee Referral and Bonus Plan

Job summary

The Goodstone Inn & Restaurant is seeking an Executive Sous Chef to plan and direct all aspects of food preparation in the kitchen. This role involves supervising staff, helping with menu planning, inventory, and ensuring sanitation and safety standards are met.

As assistant to the Executive Chef, you will lead kitchen operations, schedule staff, manage costs, and ensure high-quality plating and presentation across courses.

Qualifications

• Minimum of 3 years of culinary experience.
• Minimum two years of culinary management experience in a similar high-volume food service operation with similar duties and responsibilities.
• Strong leadership qualities.
• Strong attention to detail.
• Knowledge of kitchen equipment and safety procedures.

Responsibilities

• Plan and direct food preparation in the kitchen.
• Supervise other kitchen staff and assist the Executive Chef with menu planning, inventory and supply management.
• Ensure safety standards and sanitation rules are followed.
• Schedule staff and manage discipline when necessary.
• Oversee food production to ensure quality and profitability.

Skills

Leadership

Attention to detail

Sanitation knowledge

Menu planning

Education

3+ years culinary experience (management)

Tools

Kitchen equipment knowledge

Food safety procedures

Job description

The Goodstone Inn & Restaurant is seeking an Executive Sous Chef to plan and direct all aspects of food preparation in the kitchen. This role involves supervising staff, helping with menu planning, inventory, and ensuring sanitation and safety standards are met.

As assistant to the Executive Chef, you will lead kitchen operations, schedule staff, manage costs, and ensure high-quality plating and presentation across courses.