Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,500.00 - $77,300.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Job Description
La Vetta, a new Italian dining destination situated in the heart of downtown Savannah, GA, is an exciting venture by Southern Cross Hospitality. Crafted to celebrate Italian culinary heritage through a contemporary global perspective, La Vetta brings an innovative and seasonal approach to classic Italian cuisine. With its location at 15 W Broughton St, this restaurant promises to offer an authentic yet modern dining experience, highlighting the best seasonal ingredients, inventive cooking techniques, and stylish plating that preserves the essence of traditional Italian flavors. La Vetta is led by a chef honored with a Michelin Star, which reinforces its commitment to high culinary standards and refined guest experiences.
La Vetta emphasizes not only quality and creativity in food but also a vibrant team spirit that blends professionalism with warmth. The establishment maintains a finely tuned balance where precision meets approachability, ensuring that every team member from the kitchen to the dining area plays a pivotal role in guest satisfaction. The opening slated for spring marks a new chapter for Southern Cross Hospitality, expanding its footprint in Savannah’s dynamic food scene and delivering a fresh Italian concept that resonates with diverse palates.
The role of Executive Sous Chef at La Vetta is a full-time position based on-site in Savannah. Offering a competitive salary calibrated according to the candidate’s experience, this role includes benefits such as health, dental, vision insurance, and paid time off. The Executive Sous Chef is integral to the kitchen's seamless operation, working closely with the Executive Chef to manage kitchen productivity, quality control, and fiscal efficiencies.
This leadership position involves overseeing daily kitchen activities to ensure peak performance and consistency in dish quality, taste, and presentation. The Executive Sous Chef monitors waste-tracking and portion control systems, enforces adherence to FIFO (first in, first out) inventory protocols, and maintains meticulous standards in food receiving and storage. Acting as the central communication point during service, this chef manages ticket flow and coordinates cross-departmental efforts to maintain operational rhythm and guest satisfaction.
Beyond management of food preparation and staff conduct, the Executive Sous Chef is responsible for coaching team members, overseeing new menu introductions, and addressing challenges promptly to uphold the restaurant’s culinary standards. This individual also assumes responsibility for the kitchen department in the Executive Chef’s absence. Maintaining proper documentation such as temperature logs, cleaning schedules, and HACCP compliance is critical to this position.
La Vetta emphasizes not only quality and creativity in food but also a vibrant team spirit that blends professionalism with warmth. The establishment maintains a finely tuned balance where precision meets approachability, ensuring that every team member from the kitchen to the dining area plays a pivotal role in guest satisfaction. The opening slated for spring marks a new chapter for Southern Cross Hospitality, expanding its footprint in Savannah’s dynamic food scene and delivering a fresh Italian concept that resonates with diverse palates.
The role of Executive Sous Chef at La Vetta is a full-time position based on-site in Savannah. Offering a competitive salary calibrated according to the candidate’s experience, this role includes benefits such as health, dental, vision insurance, and paid time off. The Executive Sous Chef is integral to the kitchen's seamless operation, working closely with the Executive Chef to manage kitchen productivity, quality control, and fiscal efficiencies.
This leadership position involves overseeing daily kitchen activities to ensure peak performance and consistency in dish quality, taste, and presentation. The Executive Sous Chef monitors waste-tracking and portion control systems, enforces adherence to FIFO (first in, first out) inventory protocols, and maintains meticulous standards in food receiving and storage. Acting as the central communication point during service, this chef manages ticket flow and coordinates cross-departmental efforts to maintain operational rhythm and guest satisfaction.
Beyond management of food preparation and staff conduct, the Executive Sous Chef is responsible for coaching team members, overseeing new menu introductions, and addressing challenges promptly to uphold the restaurant’s culinary standards. This individual also assumes responsibility for the kitchen department in the Executive Chef’s absence. Maintaining proper documentation such as temperature logs, cleaning schedules, and HACCP compliance is critical to this position.
Job Requirements
- High school diploma or equivalent
- Proven professional culinary experience in a supervisory or leadership role
- Strong communication and organizational skills
- Knowledge of food safety and sanitation standards
- Ability to work in a fast-paced and demanding kitchen environment
- Flexibility to work various shifts including weekends and holidays
- Physical stamina to stand for extended periods and handle kitchen duties
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 is 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
- Ready to 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 keep coaching them at all times throughout the production, and ensure that all standards are met and kept according to recipe presentation and portion size
- Check the quality of the product and consistency at all times to meet standards
- Oversee food preparation and production to maintain high standards during service
- Coach and inform his staff on any new menu, new method, and special events, and follow up on any problem or situation that needs improvement
- In the absence of the Executive Chef, assume responsibility of being fully in charge of the department at any time required
- 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 at all times
- Drive continuous improvement in kitchen efficiency, workflow, and productivity
- Handle guest feedback related to food quality and implement improvements when required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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