Sous Chef | The DeSoto Savannah

Schulte Hospitality Group (SHG) is a distinguished division of Schulte Companies, a renowned third-party management company with extensive, multi-generational expertise in the hospitality industry. SHG operates over 200 locations spanning 38 states and 3 countries, encompassing an impressive portfolio that includes reputable global brands such as Marriott, Hilton, InterContinental Hotels Group (IHG), and Hyatt. Alongside these major brands, the group also manages a diverse array of unique, independent, boutique, and lifestyle properties and restaurants, making it a versatile and dynamic player in hospitality management. This establishes SHG not just as a hospitality company, but as an innovative hub dedicated to delivering exceptional service through a diverse and comprehensive range of boutique and branded experiences.

As a company, Schulte Hospitality Group prides itself on its deeply rooted service culture. The organization’s mission centers around exuding genuine hospitality, demonstrating respect and authenticity, prioritizing stakeholder needs — both internal and external — above individual interests, and consistently striving to create a meaningful positive impact in every endeavor. This mission is the foundation for SHG’s inclusive and employee-focused workplace, where the greatest asset is its people. Joining SHG means becoming part of a passionate community of hoteliers and hospitality professionals committed to professional growth, mutual respect, and a workplace culture that empowers individuals to thrive.

The role of Sous Chef within Schulte Hospitality Group is integral to maintaining the high standards of culinary excellence and operational efficiency the company is known for. This position requires a dynamic, service-oriented leader capable of handling both the creative and operational aspects of kitchen management. As Sous Chef, you will play a pivotal role in ensuring kitchen cleanliness and sanitation, overseeing food preparation, and managing inventory by ordering food and cleaning supplies to maintain appropriate stock levels. The role demands a balance of creative menu planning tailored to guest preferences and rigorous attention to detail in checking the quality of food deliveries.

Beyond culinary skills, the Sous Chef is tasked with managing labor costs, schedules, and productivity to adhere to budget controls, an essential aspect in sustaining the financial health of the operation. Hiring, coaching, and disciplining direct reports will be part of your leadership responsibilities, fostering a productive team environment that consistently exceeds guest expectations. The role also involves positive engagement with guests, resolving any service or food-related issues promptly and professionally.

Additionally, the Sous Chef may be required to act as Manager on Duty as needed, representing the leadership in the absence of senior management. This adds a layer of responsibility ensuring the overall operations align with company standards and guest satisfaction metrics. The role is dynamic and ever-evolving, offering various other duties assigned to meet business objectives, reflecting the fast-paced and diverse nature of hospitality management.

SHG supports its employees by providing a fun, flexible work environment enriched with exciting perks and a robust benefit package including Daily Pay, free telemedicine, virtual mental health care access from day one, multiple health and life insurance options, a 401k plan with company match, paid parental leave, paid time off, holiday pay, pet insurance, an employee assistance program, and discounts on event tickets, electronics, gym memberships, and more. The company fosters career growth and development, ensuring employees feel engaged, empowered, and motivated to grow alongside the organization. This opportunity is ideal for professionals seeking not just a job but a career in a rewarding, service-driven hospitality organization that values its people and the positive impact it makes.