Restaurant Executive Sous Chef

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

Restaurant Executive Sous Chef

Position Type: Full-Time, Exempt

Schedule: 40+ hours per week; five 8+ hour shifts. Schedule flexibility is required, including evenings, weekends, holidays, and peak business periods.

Reports To: Corporate Resort Executive Chef

Bring Leadership, Creativity, and Culinary Excellence to the Team

GV Destinations is seeking a hands-on Restaurant Executive Sous Chef to help lead daily back-of-house operations, support culinary team development, and uphold the high standards of quality, consistency, sanitation, and guest service our destination is known for. This role is ideal for a culinary professional who thrives in a fast-paced hospitality environment, enjoys coaching and developing team members, and is comfortable working side-by-side with the kitchen team during service.

As the Restaurant Executive Sous Chef, you will partner closely with the Corporate Resort Executive Chef to support staffing, training, ordering controls, menu execution, quality checks, kitchen inspections, and operational improvements. You will play a key role in creating a consistent, organized, and guest-focused culinary experience.

What You’ll Do

• Support the Corporate Resort Executive Chef in leading and managing the culinary team.
• Create, monitor, and adjust culinary schedules based on staffing needs and business volume.
• Maintain an active presence in the outlet to support staff development, operational improvements, quality control, and day-to-day execution.
• Prepare food according to standardized recipes, specifications, banquet event orders, and quality expectations.
• Assist with developing and maintaining recipe specifications, quality control processes, menu updates, daily features, and kitchen standards.
• Review food preparation methods and recommend improvements to increase efficiency, consistency, and quality.
• Oversee proper ordering, receiving, storage, labeling, and rotation of products in accordance with health and safety standards.
• Train kitchen staff on food preparation techniques, food safety practices, sanitation procedures, and company standards.
• Conduct kitchen audits, inspections, and spot checks to ensure cleanliness, safety, and quality expectations are consistently met.
• Participate in outlet meetings and support ongoing staff training, including ServSafe, GVEX, menu training, and specification book updates.
• Assist with employee and guest concerns in a professional, positive, and solutions-focused manner.
• Perform additional duties as assigned to support the success of the restaurant and culinary team.

What We’re Looking For

• Previous culinary leadership experience in a restaurant, resort, hotel, banquet, or high-volume hospitality environment.
• Strong knowledge of kitchen operations, food preparation standards, sanitation requirements, and quality control practices.
• Ability to lead, coach, train, and develop back-of-house team members.
• Excellent communication skills with a strong eye for detail and the ability to multitask.
• Ability to work a flexible schedule, including nights, weekends, holidays, and varying shifts based on business needs.
• Strong organizational skills with the ability to support scheduling, staffing, ordering, inspections, and training initiatives.
• Ability to read, write, and communicate professionally in English to understand menus, employee communications, event orders, guest requests, and vendor information.
• Must be at least 21 years of age.

Why You’ll Love This Role

• Hands-on leadership opportunity within a destination hospitality environment.
• Collaborative partnership with an experienced Corporate Resort Executive Chef.
• Opportunity to mentor culinary talent and influence daily kitchen operations.
• Variety in daily responsibilities, including service execution, training, quality control, menu support, and operational planning.
• A team-focused culture built around high standards, professionalism, guest service, and culinary excellence.

Pay & Benefits

• Pay: $55,000 per year, based on experience.
• Medical, dental, and vision insurance opportunities.
• Employer-paid life insurance.
• 401(k) company match.
• Short-term and long-term disability coverage.
• Parental leave.
• Paid holidays and additional PTO for full-time team members.
• GV Perx, including discounts on meals and merchandise.
• Training, career advancement, and wage growth opportunities.

Work Expectations

Regular and reliable attendance is essential to the successful performance of this position. Due to the nature of the hospitality industry, schedules may vary based on business needs, seasonality, events, staffing levels, and guest volume. Team members are expected to follow all company rules, safety standards, sanitation procedures, and applicable state and federal regulations.

Equal Opportunity Employer

GV Destinations is an Equal Opportunity Employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other legally protected status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

At Gervasi Vineyard Resort & Spa, our mission is to provide a memorable experience at our winery resort for travelers, diners, and wine lovers on our beautiful 55-acre estate in Canton, Ohio. We are a destination and offer several luxury accommodation options for guests seeking a unique experience. Stay in our Tuscan-inspired Villas, our boutique inn, The Casa, and our restored Farmhouse from the early 1800s. Indulge in a high-end luxurious treatment at our new Spa, which is available for overnight guests as well as the public.