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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,500.00 - $77,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Job Description
La Vetta is an exciting new Italian dining destination brought to life by Southern Cross Hospitality, located in the vibrant downtown Savannah, Georgia at 15 W Broughton St. This establishment is poised to redefine Italian cuisine by blending traditional Italian heritage with a modern global perspective. The culinary vision is directed by a chef who has earned the prestigious 1 Michelin Star, ensuring a high caliber of culinary excellence and innovation. La Vetta places a strong emphasis on seasonal ingredients, innovative cooking methods, and sleek, elegant plating that stays true to authentic Italian flavors. The restaurant environment aims to balance... Show More
Job Requirements
- Education or diploma in culinary, hospitality, or related field preferred
- prior leadership experience in a high-volume kitchen
- familiarity with kitchen management software and inventory systems
- excellent communication and organizational skills
- ability to manage multiple tasks simultaneously
- knowledge of food safety and sanitation standards
- flexibility to work various shifts including weekends and holidays
- physical stamina to work in a demanding kitchen environment
Job Qualifications
- Proven experience in leadership roles within high-volume, high-standard culinary operations
- advanced proficiency in kitchen language, inventory management, and cost-control systems
- degree or higher national diploma in culinary, hospitality, or hotel management preferred but not essential
- strong culinary expertise with the ability to manage multiple sections
- strong leadership and team management skills
- in-depth knowledge of food safety regulations and HACCP standards
- ability to work under pressure in a fast-paced environment
Job Duties
- Monitor and report on waste-tracking systems and portion control protocols
- ensure consistent quality, taste, and presentation of all dishes served
- oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures
- act as the central communication point (The Pass) during service, managing ticket flow, timing, and cross-departmental coordination
- direct the culinary brigade on shift, ensuring adherence to professional conduct, sanitation codes, and operational efficiency
- assign specific duties to each staff member, instruct and coach them continuously throughout production, ensuring all standards are met according to recipe presentation and portion size
- check product quality and consistency at all times to meet standards
- oversee food preparation and production to maintain high standards during service
- coach and inform staff on new menu items, methods, and special events, following up on any issues requiring improvement
- assume full responsibility of the kitchen in the absence of the Executive Chef
- supervise ordering, receiving, and storage of food supplies to maintain freshness and quality
- maintain proper kitchen documentation including temperature logs, cleaning schedules, and HACCP records
- plan staff schedules to ensure optimal coverage while controlling labor costs
- ensure kitchen equipment is properly maintained and operational
- drive continuous improvement in kitchen efficiency, workflow, and productivity
- handle guest feedback related to food quality and implement improvements when required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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