Executive Sous Chef

Landry's; Savannah (GA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental & Vision

Life insurance

Short-term disability

Flexible spending account

401(k)

Paid time off

Bonus potential

Job summary

Chart House Savannah is seeking an Executive Sous Chef to join our culinary leadership team. This premier waterfront restaurant offers an opportunity to lead and develop a talented kitchen staff while showcasing your culinary expertise in a remodeled historic setting along the Savannah River.

You will work under the Executive Chef in a fine dining environment, focusing on cost control, staff development, and maintaining high sanitation standards.

Qualifications

• Minimum 2 years of culinary management in upscale/fine dining.
• Strong leadership and communication skills.
• Knowledge of food and labor cost management.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant practices.

Skills

Culinary management

Staff supervision

Leadership

Food cost control

Education

Culinary program graduate

Job description

Chart House Savannah is seeking an Executive Sous Chef to join our culinary leadership team at one of Downtown Savannah’s premier waterfront restaurants. Set along the Savannah River in a beautifully remodeled historic location, Chart House offers an incredible setting to lead and develop a talented kitchen team while showcasing your culinary skills. This is an exciting opportunity for a strong culinary leader ready to take the next step and grow their career with an iconic, established restaurant brand.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment

• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE