Chef de Cuisine

La Vetta; Savannah (GA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Job summary

La Vetta in Savannah, GA, seeks a Chef de Cuisine to lead kitchen operations, maintain production schedules, and ensure top-quality, consistent dishes. You will manage labor costs, waste prevention, and interdepartmental coordination with the Executive Chef.

The role requires leadership in a high-volume kitchen, strong knowledge of HACCP and food safety, and the ability to oversee multiple sections while delivering exceptional guest experiences.

Qualifications

• Proven leadership in high-volume culinary operations.
• Advanced cost-control and inventory management experience.
• Degree in Culinary/Hospitality/Hotel preferred.
• Strong culinary expertise and ability to lead multiple sections.
• Knowledge of HACCP and food safety regulations.
• Ability to work under pressure in fast-paced settings.

Responsibilities

• Monitor and oversee waste-tracking and portion control.
• Oversee goods receiving and FIFO labeling.
• Act as the central communication point during service.
• Direct the kitchen team on shift and ensure sanitation and efficiency.
• Assign duties and coach staff to meet recipe and portion standards.
• Ensure quality and consistency of food; maintain high standards during service.
• Coach staff on new menus and methods; address issues promptly.
• In executive chef's absence, lead the department as needed.
• Supervise ordering, receiving, and storage of supplies.
• Maintain kitchen records (temperature logs, cleaning schedules, HACCP).
• Plan staff schedules to balance coverage and labor costs.
• Ensure kitchen equipment is maintained and functional.
• Drive continuous improvements in efficiency and productivity.
• Address guest feedback and implement improvements.

Skills

Leadership

Inventory management

Cost control

Kitchen language

Culinary expertise

Multi-section management

Team leadership

Food safety HACCP

Work under pressure

Education

Culinary/Hospitality/Hotel degree

Job description

Location: 15 W Broughton Lane, Savannah, GA (on-site)

Status: Full-time. 85-95K Annually

• Benefits include: health, dental, vision, and paid time off

V, a subterranean cocktail lounge below La Vetta, is seeking passionate hospitality professionals to join the team as we prepare to open this Fall in downtown Savannah. Tucked beneath our contemporary Italian restaurant, La Vetta, the space is atmospheric and moody, serving small plates alongside mellow cocktails. Leading the kitchen is MICHELIN-Starred Chef Michele Michillo.

THE ROLE

The Chef de Cuisine is responsible for the systematic execution of kitchen operations. This role focuses on maintaining production schedules, ensuring rigorous quality control, and managing the kitchen’s financial performance through labor control and waste prevention, in close alignment with

the EXECUTIVE CHEF.

As a Chef de Cuisine, you will be responsible for the following duties:

• Monitor and report on waste-tracking systems and portion control protocols. Ensure consistent quality, taste, and presentation of all dishes served.
• Oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures.
• Ready to act as the central communication point (The Pass) during service, managing ticket flow, timing, and cross-departmental coordination.
• Direct the culinary brigade on shift, ensuring adherence to professional conduct, sanitation codes, and operational efficiency.
• Assign specific duties to each staff member, instruct and keep coaching them at all times throughout the production, and ensure that all standards are met and kept according to recipe presentation and portion size.
• Check the quality of the product and consistency at all times to meet standards. Oversee food preparation and production to maintain high standards during service.
• Coach and inform his staff on any new menu, new method, and special events, and follow up on any problem or situation that needs improvement.
• In the absence of the Executive Chef, assumes responsibility of being fully in charge of the department at any time required.
• Supervise ordering, receiving, and storage of food supplies to maintain freshness and quality.
• Maintain proper kitchen documentation, including temperature logs, cleaning schedules, and HACCP records.
• Plan staff schedules to ensure optimal coverage while controlling labor costs.
• Ensure kitchen equipment is properly maintained and operational at all times.
• Drive continuous improvement in kitchen efficiency, workflow, and productivity.
• Handle guest feedback related to food quality and implement improvements when required.

QUALIFICATIONS

• Proven experience in leadership roles within high-volume, high-standard culinary
• operations.
• Advanced proficiency in kitchen language, inventory management, and cost-control systems.
• Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not essential.
• Strong culinary expertise with the ability to manage multiple sections.
• Strong leadership and team management skills.
• In-depth knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure in a fast-paced environment.