Elite Sous Chef — Waterfront Fine Dining Leader

Chart House; Savannah (GA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental & vision benefits

401(k)

Paid time off

Monthly bonus potential

Job summary

Chart House in Savannah, GA, invites a talented Sous Chef to lead kitchen operations in a high-volume, upscale setting by the river. You will train and develop culinary talent, maintain exceptional food quality, and drive operational excellence under the direction of the Executive Chef.

Ideal candidates bring at least 2 years of culinary management in fine dining, strong back-of-house leadership, inventory and cost-control expertise, and excellent communication and team leadership skills.

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong back-of-house operations knowledge, including staff supervision and cost control.
• Excellent communication, leadership, and conflict-resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction through hands-on, lead-by-example management.
• Assist Executive Chef in managing back-of-house staff, training and follow-up.
• Meet or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary management

Back-of-house leadership

Inventory controls

Cost control - labor & food

Communication & leadership

Education

Accredited culinary program

Job description

Chart House in Savannah, GA, invites a talented Sous Chef to lead kitchen operations in a high-volume, upscale setting by the river. You will train and develop culinary talent, maintain exceptional food quality, and drive operational excellence under the direction of the Executive Chef.

Ideal candidates bring at least 2 years of culinary management in fine dining, strong back-of-house leadership, inventory and cost-control expertise, and excellent communication and team leadership skills.