Executive Chef — Seafood-Forward Concept & Oyster Bar

Richard DeShantz Restaurant Group; Savannah (GA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive compensation

Benefits

Job summary

Richard DeShantz Restaurant Group is seeking an Executive Chef for Aberdeen by Coop de Ville in Savannah, GA. The role centers on seafood-forward cuisine, an exceptional oyster bar, and a unique cocktail program.

You will help shape the culinary identity in a brand new space. The ideal candidate brings 15+ years in kitchen leadership, strong budgeting capability, and a passion for sustainable, local sourcing while mentoring a diverse team to deliver polished, sophisticated, and social dining

Qualifications

• Minimum 15 years of kitchen leadership experience.
• Creative dish development with chef owners.
• Strong leadership to mentor a diverse team.
• Excellent organizational and communication skills.
• Ability to plan and meet budgetary guidelines.
• Commitment to sustainability and local sourcing.

Responsibilities

• Lead the concept development for Aberdeen by Coop de Ville.
• Oversee seafood-forward menu and oyster bar.
• Mentor a diverse kitchen team and drive operation excellence.
• Ensure budgeting, cost controls, and sustainability goals.

Skills

Kitchen leadership

Creative dish development

Mentoring

Strong communication

Budget planning

Sustainability sourcing

Team leadership

Organizational skills

Job description

Richard DeShantz Restaurant Group is seeking an Executive Chef for Aberdeen by Coop de Ville in Savannah, GA. The role centers on seafood-forward cuisine, an exceptional oyster bar, and a unique cocktail program.

You will help shape the culinary identity in a brand new space. The ideal candidate brings 15+ years in kitchen leadership, strong budgeting capability, and a passion for sustainable, local sourcing while mentoring a diverse team to deliver polished, sophisticated, and social dining