Lead Restaurant Sous Chef - Southern-Inspired Menus & Team

Hyatt Taleo; Savannah (GA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical Insurance

Flexible Spending Accounts

Disability Insurance

Paid Time Off

401(k) with Employer Match

Educational assistance

Job summary

Hyatt Regency Savannah is seeking a Restaurant Sous Chef to support Moss and Oak Eatery, a Coffee Shop, and In-Room Dining. The role focuses on Southern-inspired cuisine, cast-iron cooking, and high guest satisfaction.

With guidance from senior culinary leadership, you will direct daily operations, craft menus, manage costs, and coach a kitchen team. Flexibility for weekends/holidays is required as part of a dynamic hotel environment.

Qualifications

• Minimum 2 years culinary hotel leadership.
• Culinary degree preferred.
• Strong leadership and communication skills.
• Organizational skills and ability to work under pressure.
• Able to adapt and supervise across shifts.
• Proficient with general computer knowledge.

Responsibilities

• Oversee daily kitchen operations ensuring consistent quality and presentation.
• Develop and execute creative menus reflecting the concept and trends.
• Learn food costs, inventory, and vendor relationships to support budgets.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with front-of-house teams for guest experiences.
• Manage scheduling, payroll, training, coaching, and hiring for culinary staff.
• Lead culinary Supervisors and other leadership roles.
• Inspire the team to deliver exceptional service and colleague satisfaction.
• Monitor production, ordering, cost, and quality daily.

Skills

Culinary leadership

Leadership

Communication

Organization

Relationship skills

Computer literacy

Education

Culinary degree

Job description

Hyatt Regency Savannah is seeking a Restaurant Sous Chef to support Moss and Oak Eatery, a Coffee Shop, and In-Room Dining. The role focuses on Southern-inspired cuisine, cast-iron cooking, and high guest satisfaction.

With guidance from senior culinary leadership, you will direct daily operations, craft menus, manage costs, and coach a kitchen team. Flexibility for weekends/holidays is required as part of a dynamic hotel environment.