Restaurant Executive Sous Chef

Gervasi Vineyard; Vineyard (AR); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Health benefits

Life insurance

401(k) match

Disability coverage

Parental leave

Paid holidays & PTO

GV Perx

Career advancement & wage growth

Job summary

Gervasi Vineyard is seeking a hands-on Restaurant Executive Sous Chef to lead daily back-of-house operations and develop the culinary team at our Canton, Ohio destination. You will partner with the Corporate Resort Executive Chef on staffing, training, ordering controls, menu execution, quality checks, kitchen inspections, and operational improvements.

A fast-paced, guest-focused environment awaits a proactive leader.

Qualifications

• Previous culinary leadership experience in a high-volume hospitality setting.
• Strong knowledge of kitchen operations, food prep standards, sanitation and QC.
• Ability to lead, coach, train, and develop back-of-house staff.
• Excellent communication with attention to detail and multitasking ability.
• Flexible schedule including nights, weekends, holidays, and peak periods.
• Organizational skills to support scheduling, staffing, ordering, inspections and training.

Responsibilities

• Lead and manage the culinary team under the Corporate Resort Executive Chef.
• Create schedules based on staffing needs and business volume.
• Be present in the outlet to support staff development and quality control.
• Prepare food per recipes, specs, and banquet orders.
• Develop and maintain recipe specs, QC processes, and menu updates.
• Review prep methods and propose efficiency/quality improvements.
• Oversee ordering, receiving, storage, labeling and rotation per health standards.
• Train staff on food prep, safety, sanitation and company standards.
• Conduct kitchen audits and spot checks for cleanliness and safety.
• Participate in outlet meetings and staff training including ServSafe and menu updates.

Skills

Culinary leadership

Team coaching

Scheduling

Food safety

Quality control

Tools

ServSafe

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.