Executive Sous Chef – Lead Creative Kitchen, Excellent Benefits

The Hotel at Avalon; Savannah, Northern (GA, KY); Hybrid; USD 71,000 - 75,000; Full time

Benefits offered by this job

Health benefits

Paid time off

401(k) with match

Travel benefits

Employee discounts

Job summary

Kimpton Brice Hotel in Savannah is seeking an Executive Sous Chef to plan and oversee kitchen operations, ensuring high-quality, safe food production for our restaurant and room service. You will lead, develop, and coach kitchen staff while managing budgets and inventories.

The role requires strong leadership, culinary education, and hotel experience, with a focus on safety, cost control, and seasonal menu execution.

Qualifications

• Two+ years of post high school education, culinary education is desirable.
• Experience managing kitchen staff and operations in a hotel setting.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Ability to manage budgets, labor and food costs while maintaining quality.

Responsibilities

• Plan and manage the kitchen staff in procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary environment.
• Manage HR in the production areas: interview, hire, schedule, train, develop, coach and counsel staff.
• Schedule and manage maintenance/sanitation of kitchen and equipment to meet standards.
• Monitor and control labor and food costs; prepare reports to meet budgets.
• Assist Executive Chef in creation, costing and implementation of seasonal menus; act in absence of Executive Chef.

Skills

Leadership

Budgeting

Labor management

Communication

Safety compliance

Education

Culinary education

Job description

Kimpton Brice Hotel in Savannah is seeking an Executive Sous Chef to plan and oversee kitchen operations, ensuring high-quality, safe food production for our restaurant and room service. You will lead, develop, and coach kitchen staff while managing budgets and inventories.

The role requires strong leadership, culinary education, and hotel experience, with a focus on safety, cost control, and seasonal menu execution.