Sous Chef

Savannah, GA, USA|Onsite

Job Overview

Compensation

Salary

Range $46,600.00 - $62,900.00

Benefits

Paid Time Off

Paid holidays

401K Matching

Health Insurance

telehealth benefits

Employee Discounts

Complimentary Meals

complimentary onsite fitness classes

Job Description

LEFT LANE Hospitality Group, LLC is a vertically integrated real estate design, development, and management firm specializing in the acquisition and transformation of iconic, historic properties. Known for its innovative approach to preserving and revitalizing landmark properties, LEFT LANE melds history with contemporary style, providing unique guest experiences that highlight both the charm of the past and the convenience of modern amenities. The company fosters a workplace culture that values creativity, inclusivity, and collaboration, making it an inspiring environment for its employees. The flagship property of LEFT LANE is Hotel Bardo Savannah, which has been recognized globally as one of the best hotels in the world for 2024 by prestigious travel publications such as Travel + Leisure and Conde Nast Traveler. This accolade reflects the commitment of LEFT LANE and its team to offer unparalleled hospitality experiences combined with architectural beauty and cultural significance. Hotel Bardo Savannah incorporates a blend of historic preservation with modern luxury, appealing to discerning travelers who value high-quality accommodations and exceptional service.

The role of Sous Chef at Hotel Bardo Savannah offers a rewarding opportunity to join a passionate culinary team dedicated to delivering exceptional dining experiences in a dynamic, fast-paced environment. The Sous Chef assists in leading and managing daily culinary operations within the hotel’s kitchens, ensuring that every dish served reaches the highest standards of quality, presentation, and taste. This position requires someone detail-oriented, organized, and capable of motivating a team through clear communication and positive leadership. The Sous Chef will work closely with culinary leadership to execute diverse menus that reflect the hotel's commitment to excellence while maintaining strict food safety, sanitation, and operational procedures. This role emphasizes mentorship, development, and teamwork as central to achieving operational success.

This onsite position is based at Hotel Bardo Savannah and plays a critical role in maintaining the hotel's renowned culinary standards. The Sous Chef not only supports the preparation and execution of menus across multiple culinary outlets but also partners with management on menu development, inventory control, and labor scheduling. A successful candidate will demonstrate strong kitchen leadership, adaptability, and efficiency under pressure while setting an example for kitchen operations and service. The benefits package includes paid time off, paid holidays, 401k matching, health and telehealth benefits, discounts on hotel amenities, complimentary meals, and more, supporting a healthy work-life balance for all team members.

Job Requirements

Ability to stand and walk for extended periods
Ability to lift and carry up to 50 pounds
Ability to bend, reach, stoop, and perform repetitive kitchen tasks
Ability to work in hot, cold, and fast-paced kitchen environments
Ability to work evenings, weekends, holidays, and flexible schedules based on business demands

Job Qualifications

3+ years of progressive culinary experience in a professional kitchen
Previous supervisory or leadership experience
Luxury hotel, resort, or elevated restaurant experience preferred
Strong knowledge of kitchen operations, food preparation, plating, and quality control
Demonstrated ability to lead and develop culinary team members
Strong organizational, communication, and time-management skills
Working knowledge of food safety standards and sanitation practices
Ability to perform effectively in a fast-paced environment while managing multiple priorities
Culinary degree preferred but not required with equivalent experience

Job Duties

Support the preparation and execution of menus across assigned culinary outlets and service periods
Lead kitchen operations during service, ensuring proper timing, presentation, consistency, and quality
Supervise, train, and coach culinary team members while providing clear direction and real-time feedback
Partner with culinary leadership on menu development, recipe execution, daily specials, and seasonal offerings
Ensure recipes, plating standards, portion controls, and preparation procedures are consistently followed
Maintain high standards of food safety, sanitation, organization, and kitchen cleanliness
Assist with inventory, ordering, receiving, storage, and product utilization to control waste and food cost
Support labor planning and scheduling based on business volume and operational needs
Coordinate effectively with Food & Beverage, Stewarding, and other hotel departments to support seamless service
Step into additional kitchen leadership responsibilities as needed