Job Description

Department: Culinary

Company: The Goodstone Inn & Restaurant

Reports To: Executive Chef

Job Summary:

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 fine dining environment. This will involve supervising other culinary staff significantly. The Executive Sous Chef will help with menu planning, inventory, and managing supplies. Also, it aids in ensuring the kitchen is up to safety standards and that staff follows sanitation rules. During mealtimes, the Executive Sous Chef must be quick on their feet and work well under pressure. The Executive Sous Chef is responsible for staff scheduling and coaching when necessary.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

The Executive Suos Chef works under the guidance of the Executive Chef. The Executive Sous Chef is responsible for the day-to-day successful operation of the culinary department including but not limited to the following:

• Menu Planning: Assist and collaborate with the Executive Chef in creating recipes that meet the business's standards, ensuring all food preparation and plate presentations meet Goodstone’s commitment to quality.
• Manage all activities in the culinary department, including food preparation and production, and management and training of culinary staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment regularly to ensure that 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 culinary personnel is trained in the required cleanliness and sanitation practices
• Ensure proper planning and execution of event menus
• Communicate and work well with other departments to ensure overall success

Preferred Education and Experience:

• Minimum of 3 years of culinary experience
• Minimum two years of culinary management experience in a similar fine dining/upscale restaurant with similar duties and responsibilities
• Strong leadership qualities
• Strong attention to detail
• Knowledge of kitchen equipment and safety procedures
• Support a culture of enthusiasm, teamwork, and superior service among all departments
• Food Safety Manager Certificate a plus

Supervisory Responsibility:

Support the Executive Chef in the day-to-day operation of a luxury Inn and Restaurant. Support and guide the culinary team in all food production, training, full cycle employment processes, sanitation practices, food cost guidelines, and company guidelines. I consistently demonstrate a passion for hospitality, working with all team members to achieve our collective goals.

Company Perks and Benefits:

• Offering full benefits starting on day 61 (Medical, Dental, Vision, Short Term Disability, Long Term Disability, Life Insurance, etc.
• 401-K Match after a year
• Vacation and Sick Time
• Employee Referral and Bonus Plan

Additional Duties: Please note that 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.

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