Executive Sous Chef

Benefits: Free uniforms Health insurance Paid time off Training & development Vision insurance Wellness resources 401(k) 401(k) matching Bonus based on performance Competitive salary Dental insurance Employee discounts Executive Sous Chef Grayson's at Goodstone Department: Culinary Reports To: Executive Chef Nestled on 265 acres in the heart of Virginia wine country, Goodstone is a luxury destination where exceptional hospitality, refined accommodations, and unforgettable culinary experiences come together. Home to The Goodstone Inn, our boutique inn, and Grayson's at Goodstone, our estate-driven restaurant, Goodstone offers guests an experience rooted in authenticity, craftsmanship, and genuine hospitality. At Grayson's at Goodstone, the land sets the menu. Our culinary team works hand in hand with the seasons, harvesting ingredients from Goodstone Farm and partnering with local producers to create thoughtful dishes that celebrate Virginia's agricultural heritage. Every plate tells the story of the estate - from garden to table - with simplicity, creativity, and exceptional execution. Position Summary The Executive Sous Chef is the operational leader of the kitchen and the Executive Chef's primary partner in delivering exceptional culinary experiences at Grayson's at Goodstone. This is a highly hands‑on leadership role for a chef who enjoys being on the line, coaching the team during service, and maintaining the highest culinary standards every day. The Executive Sous Chef helps oversee all kitchen operations, develops culinary talent, ensures consistency in execution, manages labor and food costs, and fosters a culture of accountability, professionalism, and continuous improvement. When the Executive Chef is away, the Executive Sous Chef assumes responsibility for the entire culinary operation. Essential Responsibilities Culinary Leadership Lead daily kitchen operations while maintaining the highest culinary standards. Work side‑by‑side with the culinary team during prep and service. Execute seasonal menus with consistency, creativity, and attention to detail. Ensure every dish reflects the quality and presentation standards of Grayson's at Goodstone. Assist with recipe development, menu planning, and seasonal offerings. Partner with the Executive Chef to continuously elevate the guest dining experience. Team Leadership Supervise, coach, mentor, and develop all culinary team members. Lead by example through professionalism, accountability, and work ethic. Assist with interviewing, hiring, onboarding, scheduling, and performance management. Train employees on recipes, cooking techniques, food presentation, sanitation, and safety. Foster a positive, collaborative kitchen culture built on respect and teamwork. Food and Safety Compliance Maintain strict compliance with health department regulations and company standards. Ensure ServSafe, sanitation, labeling, temperature, storage, and HACCP practices are consistently followed. Promote a clean, organized, and safe kitchen environment. Operational Excellence Assume responsibility for the kitchen in the Executive Chef's absence. Collaborate with Front of House leadership to deliver seamless guest experiences. Maintain calm, decisive leadership during busy service periods. Support continuous improvement initiatives throughout the culinary operation. Qualifications Minimum of 5 years of progressive culinary experience. Minimum of 2 years in a Sous Chef or culinary leadership position. Experience in upscale, luxury, boutique hotel, resort, or fine dining environments preferred. Strong knowledge of seasonal cooking, scratch kitchens, and farm-to-table cuisine. Proven ability to lead, coach, and develop culinary teams. Strong organizational, communication, and problem-solving skills. Experience managing labor, inventory, purchasing, and food costs. ServSafe Certification, or the ability to obtain certification upon hire. Core Skills Leadership and team development Culinary creativity and fine dining execution Farm-to-table and seasonal menu knowledge Food safety and sanitation Inventory, labor, and cost control Communication, organization, and time management Work Schedule This is a full-time leadership position requiring flexibility to meet the needs of the business. The Executive Sous Chef must be available to work days, evenings, weekends, holidays, and extended shifts during peak business periods and special events. The position typically requires approximately 50-60 hours per week, depending on business needs, and is expected to maintain a visible, hands‑on presence in the kitchen, particularly during service. Physical Requirements Stand and walk for extended periods. Lift and carry up to 50 pounds. Frequently bend, reach, twist, and climb stairs. Work safely in hot, fast‑paced kitchen environments. Use knives and commercial kitchen equipment safely. Benefits & Perks Competitive salary Medical, Dental, and Vision Insurance effective Day 61 Short-Term Disability, Long-Term Disability, and Life Insurance 401(k) with company match after one year Paid vacation and sick time Employee referral and bonus programs Family meal and free parking Employee discounts at The Goodstone Inn and Grayson's at Goodstone Opportunities for professional growth and advancement Additional Duties This job description is intended to describe the general responsibilities of this position and is not intended to be an exhaustive list of all duties. Responsibilities may change at any time based on business needs. Equal Employment Opportunity Goodstone is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace where everyone feels welcome and valued. Employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status under applicable law. Goodstone is a drug‑free workplace. Pre‑employment and/or post‑offer drug and alcohol screening may be required in accordance with applicable laws and company policy. #J-18808-Ljbffr Goodstone