Executive Sous Chef
On-site · Savannah, Georgia, United States
Job Summary
Executive Sous Chef leads day-to-day culinary operations across all dining venues, banquet operations, in-room dining, club dining, employee dining, and events; partners with the Executive Chef to ensure exceptional food quality, operational excellence, financial performance, and team development; maintains highest standards of food quality, sanitation, safety, and guest satisfaction while fostering accountability and continuous improvement; provides training for staff, enforces food specifications, portion control, recipes, and sanitation; controls food and labor costs while maximizing guest satisfaction; implements brand standards and collaborates with leaders to ensure seamless guest experiences; manages recruitment, scheduling, inventory, and budgeting-related activities; participates in menu development, seasonal offerings, and special event programming; conducts line checks and kitchen inspections to ensure compliance with health and safety standards.
Required Qualifications
- Minimum of 5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment, including at least 2 years in a Sous Chef or equivalent management role.
- Culinary degree, formal culinary training, or equivalent combination of education and experience preferred.
- Proven experience leading multiple outlets, banquet operations, and high-volume food production environments.
- Strong knowledge of food preparation techniques, culinary trends, menu development, food costing, inventory management, purchasing, and labor management.
- Comprehensive understanding of food safety regulations, sanitation standards, and local health department requirements.
- Demonstrated ability to lead, motivate, coach, and develop high-performing culinary teams.
- Strong financial acumen with experience managing food costs, labor costs, budgets, and operational performance metrics.
- Excellent organizational, planning, problem-solving, and decision-making skills.
- Ability to prioritize multiple projects and adapt effectively in a fast-paced, service-driven environment.
- Strong verbal and written communication skills with the ability to interact professionally with guests, members, team members, and leadership.
- Proficiency with scheduling, payroll, inventory, purchasing, and culinary management systems preferred.
- Must maintain a professional appearance and demeanor consistent with the standards of Recess Hotel & Club.
- Must be able to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require.
- Must be able to stand and walk for extended periods and frequently lift, carry, push, and pull up to 50 pounds.
- Ability to maintain confidentiality and exercise sound judgment when handling sensitive information.
- Demonstrated commitment to delivering exceptional guest experiences while upholding company values and service standards.
Apply with one swipe on Sorce. We auto-fill applications and apply on your behalf — no cover letters, no 40-minute forms.
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.