Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
hotel discounts
Restaurant discount
Marriott Discount
Medical insurance
Vision Insurance
Dental Insurance
401k
free shift meal
Job Description
The Emporium Kitchen & Wine Market is a distinguished dining venue located within the Perry Lane Hotel, a luxurious property nestled in Savannah's historic district. Perry Lane Hotel is celebrated for its unique blend of regional charm and contemporary design, offering 167 elegant guest rooms alongside three vibrant food and beverage outlets. As an integral part of this sophisticated setting, The Emporium Kitchen & Wine Market invites both locals and visitors to enjoy an immersive culinary experience. The establishment prides itself on creating an engaging atmosphere that stimulates the five senses through expertly curated wine tastings, cooking classes, and a carefully crafted menu that emphasizes eclectic yet refined dishes prepared with the highest-quality ingredients. This space functions not just as a restaurant but as a hub for memorable gatherings and interactive wine experiences, making it a favorite spot for anyone seeking to savor Savannah's local flavors in an inviting environment.
The Perry Lane Hotel is currently seeking a dedicated Sous Chef to join their esteemed culinary team. This position plays a critical role in managing the kitchen's daily operations, ensuring the highest standards are met in food preparation and presentation for the hotel’s restaurant venues and room service. The ideal candidate will embody the hotel's commitment to excellence, authenticity, and innovation. They will be responsible for overseeing kitchen staff, maintaining sanitary and safe work conditions, monitoring food and labor costs, and assisting the Executive Chef with menu development and culinary innovations. The Sous Chef will thrive in a fast-paced, high-quality environment, fostering a culture of teamwork and continuous improvement. This opportunity is perfect for someone passionate about creating exceptional dining experiences while working within a reputable luxury hotel brand. The position offers a collaborative and rewarding atmosphere where creativity and hospitality converge, backed by a supportive team culture and extensive company benefits.
The Perry Lane Hotel is currently seeking a dedicated Sous Chef to join their esteemed culinary team. This position plays a critical role in managing the kitchen's daily operations, ensuring the highest standards are met in food preparation and presentation for the hotel’s restaurant venues and room service. The ideal candidate will embody the hotel's commitment to excellence, authenticity, and innovation. They will be responsible for overseeing kitchen staff, maintaining sanitary and safe work conditions, monitoring food and labor costs, and assisting the Executive Chef with menu development and culinary innovations. The Sous Chef will thrive in a fast-paced, high-quality environment, fostering a culture of teamwork and continuous improvement. This opportunity is perfect for someone passionate about creating exceptional dining experiences while working within a reputable luxury hotel brand. The position offers a collaborative and rewarding atmosphere where creativity and hospitality converge, backed by a supportive team culture and extensive company benefits.
Job Requirements
- High school education or equivalent
- One to two years of related culinary experience
- Advanced knowledge of food preparation and kitchen operations
- Ability to manage and lead kitchen staff effectively
- Strong organizational and problem-solving skills
- Capability to lift, push, pull, and carry items related to kitchen work
- Ability to stand for long periods and work in varying kitchen temperatures
- Good hearing and visual abilities
- Comprehension and literacy skills for record keeping and budget analysis
Job Qualifications
- High school education or equivalent
- One to two years of experience in a related culinary position
- Advanced knowledge of the principles and practices within the food profession
- Strong skills in management of people and food and beverage operations
- Ability to analyze food and labor costs and implement effective controls
- Excellent communication and team development skills
- Ability to maintain high sanitary standards and ensure compliance with safety regulations
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment
- Interview, hire, schedule, train, develop, empower, coach and counsel kitchen staff
- Recommend and conduct performance and salary reviews
- Provide open communication and recommend discipline and termination as appropriate
- Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets and exceeds federal, state, corporate and franchise standards and regulations
- Monitor, analyze and control all labor and food costs
- Prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved
- Promote the accident prevention program to minimize liabilities and related expenses
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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