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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
performance bonuses
Relocation assistance
Insurance stipend
401k retirement program
Paid Time Off
Mentorship programs
Job Description
A family-oriented hospitality group based in Savannah, Georgia, is renowned for delivering exceptional dining experiences and maintaining a strong commitment to quality and community. With a focus on fostering a close-knit team environment, the group operates multiple dining venues that cater to a diverse clientele, including local residents and visitors. This hospitality group has established itself as a leader in the market by combining innovative culinary practices with traditional hospitality values, creating a unique and memorable experience for all guests. Their dedication to operational excellence and employee development makes them a sought-after employer in the region.
The role of ... Show More
The role of ... Show More
Job Requirements
- Bachelor's degree or equivalent culinary training preferred
- Minimum 3 years in sous chef or executive chef role
- Experience in high-volume multisite operations
- Strong leadership and communication skills
- Proven ability in cost and labor management
- Must be a hands-on, working chef
- Reliable and team-oriented
- Ability to relocate to Savannah, Georgia if needed
Job Qualifications
- Minimum 3 years experience as a sous chef or executive chef
- Experience in high-volume, multi-revenue hospitality operations
- Background in catering, hotel, or stadium-style kitchen environments
- Proven leadership and mentorship skills
- Strong ability to build systems and maintain consistency
- Creative menu development skills
- Self-starter with the ability to work in dynamic environments
Job Duties
- Oversee all culinary operations and kitchen management
- Actively cook and maintain a hands-on presence in the kitchen
- Develop and innovate menus with a forward-thinking culinary vision
- Manage cost control including COGS and labor
- Train, mentor, and develop kitchen staff with a servant-leader approach
- Ensure quality, cleanliness, and consistency across multiple venues
- Collaborate with leadership teams to align culinary objectives with business goals
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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