Executive Chef — Lead Culinary Team in Southern Hospitality

Kimpton Brice Hotel; Savannah (GA); On-site; USD 87,000 - 93,000; Full time

Benefits offered by this job

Health and wellness packages

Travel benefits

Product and service discounts

Retirement plans

Paid time off (PTO)

Job summary

The Kimpton Brice Hotel in Savannah is seeking an experienced kitchen leader to plan and manage the procurement, production, and presentation of all hotel food, while maintaining safe, sanitary standards. You will direct daily kitchen operations across outlets and banquets, manage HR, hire, train, empower staff, and control labor and food costs to meet budget goals.

A strong background in hospitality cuisine, leadership and compliance with safety and quality standards is required; culinary

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years in a related kitchen/FOH position.
• Knowledge of hotel operations, marketing plans, budgeting, and safety programs.
• Strong leadership and communication skills; capable of guiding teams under deadlines.

Responsibilities

• Direct day-to-day kitchen operations across outlets, banquets, stewarding, and purchasing.
• Manage HR in the kitchen: hire, train, develop, empower, coach, and conduct reviews.
• Plan procurement, production, preparation, and presentation of all hotel food safely and cost-effectively.
• Monitor sanitation and maintenance of kitchen and equipment to meet standards.
• Develop and manage the department budget; monitor labor and food costs to meet targets.
• Develop menus and backups within corporate guidelines to improve revenues and margins.
• Promote the Accident Prevention Program and ensure attendance rules are followed.

Skills

Staff leadership

Budgeting

Communication

Time management

Safety compliance

Problem solving

Adaptability

Education

Post-high school education

Culinary education desirable

Job description

The Kimpton Brice Hotel in Savannah is seeking an experienced kitchen leader to plan and manage the procurement, production, and presentation of all hotel food, while maintaining safe, sanitary standards. You will direct daily kitchen operations across outlets and banquets, manage HR, hire, train, empower staff, and control labor and food costs to meet budget goals.

A strong background in hospitality cuisine, leadership and compliance with safety and quality standards is required; culinary