Executive Sous Chef

Savannah, GA, USA|

Job Overview

Compensation

Salary

Range $60,500.00 - $77,300.00

Benefits

Medical

Dental

Vision

wellness benefits

401(k)

Paid Time Off

Paid holidays

Complimentary team member meal

Complimentary hotel stay

Team member discounts

complimentary fitness classes

Employee rates

Referral Incentives

Career development opportunities

Job Description

Recess Hotel & Club is an upcoming lifestyle hospitality establishment set to open in the fall of 2026 in the historic Manger Building located in the heart of Savannah. This innovative project merges the elegance and comfort of a 221-room lifestyle hotel with a vibrant members club, rooftop pool, French brasserie, wellness club, coworking spaces, and lively social venues. The concept behind Recess is to create a space where the everyday takes a break, encouraging guests and members alike to enjoy life with more room to play and unwind. Owned and developed by Left Lane, the same visionary team behind the acclaimed Hotel Bardo Savannah, Recess is built with a commitment to delivering thoughtful hospitality and unforgettable experiences. Hotel Bardo Savannah's rapid rise to recognition, including distinctions such as Condé Nast Traveler's inaugural Triple Crown, the Michelin Key designation, and accolades from Travel + Leisure, highlights the high standards of quality, innovation, and guest satisfaction that Recess aims to replicate and extend within Savannah's hospitality scene.

This role centers on the Executive Sous Chef position at Recess Hotel & Club, a key leadership role responsible for managing and overseeing all culinary operations across this vibrant hospitality offering. Working closely with the Executive Chef, the Executive Sous Chef ensures that every culinary element meets the highest standards of quality, consistency, flavor, and presentation. This individual takes charge of day-to-day leadership, operational excellence, financial performance, and team development in multiple dining outlets, including restaurant venues, banquet services, in-room dining, club dining, employee dining, and special events. The Executive Sous Chef is integral to fostering a culture of accountability, collaboration, and continuous improvement within the culinary team.

Key responsibilities include maintaining impeccable food quality and sanitation standards while managing costs, controlling inventory, and supervising staff to ensure smooth operations and exceptional guest experiences. The role requires overseeing all aspects of food production and preparation, ensuring compliance with corporate quality standards, menu specifications, and safety regulations. The Executive Sous Chef will provide coaching, training, and performance management for sous chefs, kitchen supervisors, and the culinary team, ensuring ongoing professional development and a motivated workforce.

This position requires active collaboration with Food & Beverage leaders to orchestrate seamless execution of guest services and hospitality experiences across all culinary venues within the hotel and club. The individual will also handle budgeting, forecasting, menu engineering, and innovation initiatives, contributing to the evolving culinary vision of this exciting new establishment. Candidates must be prepared to work a flexible schedule, including evenings, weekends, and holidays, demonstrating professionalism, stamina, and dedication to delivering exceptional dining experiences.

Ultimately, the Executive Sous Chef at Recess Hotel & Club is a pivotal figure shaping not only the culinary offerings but also the broader guest experience that defines this new landmark hospitality destination in Savannah. With a comprehensive approach to food quality, team leadership, operational management, and guest satisfaction, this role offers an exciting opportunity to join a dynamic team committed to innovation and excellence from the very beginning of this unique lifestyle hotel and club concept.

Job Requirements

Minimum of 5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment
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

Job 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

Job Duties

Ensure all culinary operations consistently reflect and uphold the brand standards, service philosophy, and guest experience expectations of Recess Hotel & Club
Provide daily leadership and oversight of all culinary operations throughout Recess Hotel & Club, ensuring exceptional quality, consistency, and execution across all dining venues, banquet functions, club operations, in-room dining, employee dining, and special events
Partner with the Executive Chef to execute the culinary vision, operational goals, and financial objectives of the department
Lead and develop Sous Chefs, Kitchen Supervisors, and culinary team members through training, coaching, performance management, and ongoing professional development
Oversee all aspects of food production, preparation, presentation, and service to ensure adherence to established recipes, standards, and specifications
Monitor and maintain the highest standards of food quality, portion control, taste, temperature, and visual presentation
Ensure kitchens are properly staffed, organized, and prepared to meet forecasted business levels and service demands
Collaborate with Food & Beverage leaders to ensure seamless execution of all guest, member, and event experiences
Respond to guest concerns and feedback in a timely and professional manner, implementing solutions that enhance guest satisfaction
Manage labor productivity through effective scheduling, staffing, and deployment of culinary team members
Monitor food costs, labor costs, inventory levels, waste, and purchasing practices to support departmental financial goals
Review and approve product orders, ensuring proper quality, quantity, pricing, and vendor compliance
Oversee receiving, storage, rotation, and requisition procedures to maintain product integrity and minimize loss
Assist with budgeting, forecasting, menu costing, and menu engineering initiatives
Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special event programming
Conduct daily line checks and kitchen inspections to ensure compliance with quality, sanitation, and safety standards
Ensure compliance with all company policies, standard operating procedures, and culinary standards
Maintain compliance with all local, state, and federal health department regulations, food safety requirements, and HACCP standards
Lead sanitation and food safety training initiatives and ensure proper food handling, storage, labeling, and temperature controls are consistently followed
Conduct performance evaluations, disciplinary actions, and recognition initiatives in accordance with company policies
Prepare and review departmental reports including labor reports, payroll, inventory reports, food cost reports, production sheets, and operational summaries
Support recruitment, interviewing, onboarding, and retention efforts for culinary team members
Participate in Manager on Duty coverage and hotel leadership initiatives as assigned
Foster a culture of teamwork, accountability, professionalism, and continuous improvement throughout the culinary department
Maintain regular attendance and flexibility to work evenings, weekends, holidays, and extended hours as business levels require
Perform other duties as assigned by the Executive Chef or hotel leadership