Executive Chef — Lead Luxury Hotel Dining & Team Growth

LEFT LANE Hospitality Group, LLC

Savannah (GA)

On-site

USD 110,000 - 140,000

Full time

14 days+

Application generator

Turn this role into an interview — a resume and cover letter built around what this employer wants.

Get past ATS filters

Benefits offered by this job

Medical, dental, vision

401(k) with matching

Paid time off

Complimentary daily team meals

Two-night hotel stay

Team member discounts

Fitness classes

Job summary

Hotel Bardo Savannah, operated by Left Lane Hospitality Group, seeks an Executive Chef to lead the culinary program across outlets, events and hotel experiences. You will inspire the team, balance creativity with financial discipline, and serve as the face of our culinary vision.

The ideal candidate brings luxury hospitality leadership, menu development mastery, and a hands-on approach to service. You’ll partner with F&B and hotel leadership to deliver memorable dining and events for discerning

Qualifications

Significant culinary leadership experience within luxury, lifestyle, resort or high-end full-service hospitality.
Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable senior culinary leader.
Strong culinary foundation with demonstrated expertise in menu development, food quality, presentation, and high-volume execution.
Executive presence and communication skills, with the ability to represent the culinary operation credibly with senior leaders, clients, and guests.
Experience overseeing multiple outlets and/or significant banquet and event operations strongly preferred.
Proven ability to develop culinary teams while creating accountability, consistency, and continuous improvement.
Strong understanding of food cost, labor management, purchasing, inventory, and kitchen financial performance.
Hands-on leadership style with the ability to remain actively engaged in kitchen operations and service.
Thorough knowledge of food safety, sanitation, and kitchen safety standards.

Responsibilities

Lead Hotel Bardo’s culinary operation, ensuring exceptional food quality, presentation, consistency, and execution across all outlets and events.
Serve as the senior culinary representative to hotel leadership, clients, partners, and guests, communicating the vision and standards of the culinary program.
Provide hands-on leadership to the culinary team, building a culture of accountability, collaboration, and pride in craftsmanship.
Partner with Food & Beverage and hotel leadership on menus, seasonal programming, special events, and culinary experiences.
Lead and develop Sous Chefs and culinary leaders, establishing clear expectations and building bench strength.
Maintain a visible presence in the operation, regularly evaluating preparation, plating, taste, temperature, and service execution.
Manage food cost, purchasing, inventory, labor, scheduling, productivity, and other key financial measures.
Establish and maintain recipes, specifications, kitchen systems, and operating standards that ensure consistency.
Partner with Banquets and Events teams to execute weddings, meetings, social events, and special experiences.
Recruit, train, coach, and retain high‑performing culinary talent.
Ensure all kitchens meet company standards and local health, sanitation, food safety, and workplace safety requirements.