Hands-on Executive Sous Chef: Lead, Train & Elevate Dining

Workstream; Canton (OH); On-site; USD 47,000 - 63,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Employer-paid life insurance

401(k) company match

Disability coverage

Parental leave

Paid holidays and PTO

Job summary

GV Destinations seeks a hands-on Restaurant Executive Sous Chef to lead daily back-of-house operations in Canton, Ohio. You will coach the culinary team, uphold quality, sanitation, and guest service, and work closely with the Corporate Resort Executive Chef during service.

This role requires leadership, creativity, and strong kitchen operations knowledge. Flexibility for evenings, weekends, and holidays is essential, with emphasis on staffing, training, and menu execution.

Qualifications

• Demonstrated culinary leadership in a high-volume environment.
• Strong knowledge of kitchen operations, sanitation, and quality control.
• Ability to train and develop back-of-house staff and lead by example.

Responsibilities

• Support the Corporate Resort Executive Chef in leading and managing the culinary team.
• Create and adjust schedules based on staffing and business volume.
• Maintain a visible presence to coach staff and ensure quality control.
• Prepare foods per standardized recipes and quality expectations.
• Oversee ordering, receiving, storage, labeling, and rotation per health standards.
• Train staff on food preparation, safety, sanitation, and company standards.
• Conduct kitchen audits and inspections to ensure safety and cleanliness.
• Participate in outlet meetings and staff training programs.

Skills

Culinary Leadership

Team Coaching

Food Safety

English Communication

Operational Planning

Job description

GV Destinations seeks a hands-on Restaurant Executive Sous Chef to lead daily back-of-house operations in Canton, Ohio. You will coach the culinary team, uphold quality, sanitation, and guest service, and work closely with the Corporate Resort Executive Chef during service.

This role requires leadership, creativity, and strong kitchen operations knowledge. Flexibility for evenings, weekends, and holidays is essential, with emphasis on staffing, training, and menu execution.