Executive Chef

Bobbie's is a renowned historic stainless-steel diner located in Savannah, celebrated for its classic breakfast and lunch offerings. This establishment exudes charm and nostalgia while maintaining a high standard of culinary excellence. As a part of the Savannah College of Art and Design's (SCAD) Auxiliary Services, Bobbie's not only serves locals and visitors but also supports the rich cultural and educational environment inherent to the area. The diner upholds rigorous standards for food quality, presentation, and customer service, blending traditional diner fare with modern culinary innovation. With its strategic location and loyal customer base, Bobbie's occupies a unique niche in Savannah’s vibrant food scene, making it a sought-after workplace for talented culinary professionals.

The Executive Chef role at Bobbie’s is a full-time, 12-month salaried position. In this pivotal leadership role, the Executive Chef is responsible for the comprehensive management of all kitchen operations. Working closely with the executive director and the director of fine dining, the Executive Chef will develop and execute innovative menus designed to meet diverse dietary needs and preferences. This role demands a professional with extensive culinary knowledge and operational expertise, capable of ensuring that every dish meets SCAD’s high standards for quality and presentation.

An essential part of this position involves managing kitchen staff—including hiring, training, mentoring, and fostering a collaborative team culture that encourages professional growth and excellence. In addition to daily kitchen management, the Executive Chef oversees inventory control, cost management, and equipment maintenance, ensuring cost efficiency without compromising food quality. Responsibilities also include planning and managing catering services for special events, coordinating seamlessly with front-of-house managers and service personnel to ensure a smooth and memorable dining experience.

The ideal candidate is not only a skilled chef but also an effective leader and communicator, who exercises independent judgment while working in a collaborative environment. The Executive Chef must have a strong background in menu planning, food production, and kitchen management, with proven success in managing food and plate costs as well as dish rotation. Safety and compliance with food handling regulations are paramount, and the Executive Chef will be responsible for enforcing adherence to these standards and creating a safe and hygienic kitchen environment.

This is a dynamic role for someone passionate about culinary arts with a desire to work in a historic and culturally significant setting. The position offers the chance to shape the culinary direction of a beloved eatery while engaging with a diverse community of employees and patrons. With less than 10% travel required, the Executive Chef’s schedule aligns with university business needs and may include weekends and evenings, ensuring thorough operational coverage. This position requires ServeSafe certification and adherence to ADA compliance, emphasizing the organization's commitment to workplace safety and accessibility. Bobbie’s is committed to providing reasonable accommodations for qualified individuals to perform essential job functions and contribute to the team’s success.