Boutique Hotel Sous Chef: Lead & Create

Davidson Hospitality Group; Savannah (GA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision

Teledoc

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

Hotel Orielle, Autograph Collection in Savannah seeks a passionate Sous Chef to join our boutique kitchen. Lead a talented culinary team, plan with the Executive Chef, manage daily food requisitions, and help develop menus that showcase Southern cuisine with modern flair.

You will supervise inventory, maintain a clean, organized kitchen, and ensure every dish meets our high standards. Strong leadership and communication are essential for ongoing guest excellence.

Qualifications

• College degree or certification in culinary or hospitality preferred.
• Minimum of 2 years in a high-volume kitchen, hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership to motivate and inspire a team.
• Excellent verbal and written communication.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Communicate daily with the Executive Chef for planning, staffing and internal procedures.
• Complete daily food requisitions and daily specials, and assist in hiring, training and coaching of the team.
• Play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection.

Skills

Leadership

Communication

Inventory management

Multitasking

Fast-paced environment

Food safety knowledge

Education

Culinary degree or certification

Job description

Hotel Orielle, Autograph Collection in Savannah seeks a passionate Sous Chef to join our boutique kitchen. Lead a talented culinary team, plan with the Executive Chef, manage daily food requisitions, and help develop menus that showcase Southern cuisine with modern flair.

You will supervise inventory, maintain a clean, organized kitchen, and ensure every dish meets our high standards. Strong leadership and communication are essential for ongoing guest excellence.