Sous Chef — Lead High-Volume Kitchen & Brand Standards

North Point Hospitality Group; Savannah (GA); On-site; USD 48,000 - 68,000; Full time

Benefits offered by this job

Free Parking / On Bus Route

Early Access to Earned Wages

Medical, Dental and Vision Insurance

Travel Discounts

401K Match

PTO After 90 Days

Competitive Pay

Job summary

North Point Hospitality Group in Savannah, Georgia seeks a skilled Sous Chef to lead daily kitchen operations, assist the Executive Chef, and ensure top culinary standards across all stations.

You will oversee prep, inventory, recipe adherence, and staff development while maintaining a clean, safe, and efficient work environment. Competitive pay and benefits include medical, dental, vision, 401K, and PTO after 90 days.

Qualifications

• Minimum 3-5 years of culinary experience, with 1-2 years in banquet or high-volume cooking.
• Proven leadership and team management skills.
• Strong knowledge of food safety and sanitation practices.
• Ability to read and follow recipes and production sheets accurately.

Responsibilities

• Prepare daily kitchen checklists and oversee prep work.
• Ensure all food is prepared consistently according to established recipes, specifications, and quality standards.
• Properly label, date, and store food products in accordance with food safety and sanitation guidelines.
• Maintain inventory levels for prep stations, line service, and storage areas.
• Conduct monthly inventory counts and assist with inventory management.
• Assist with menu planning and implementation of new menu items.
• Uphold all company, brand, and health department standards.
• Maintain a clean, organized, and safe kitchen environment.
• Complete and maintain required operational and food safety logs.
• Safely operate kitchen equipment, including grills, ovens, fryers, slicers, and other culinary tools.
• Assist with training, coaching, and development of kitchen team members.
• Support scheduling and daily kitchen operations to ensure adequate staffing levels.
• May supervise and direct the work of line cooks and other culinary team members.
• Helps train, coach, and motivate kitchen staff to achieve performance and service standards.

Skills

Culinary leadership

Team supervision

Food safety knowledge

Education

Culinary degree or cert

Tools

Kitchen equipment (grills & ovens)

Slicers

Job description

North Point Hospitality Group in Savannah, Georgia seeks a skilled Sous Chef to lead daily kitchen operations, assist the Executive Chef, and ensure top culinary standards across all stations.

You will oversee prep, inventory, recipe adherence, and staff development while maintaining a clean, safe, and efficient work environment. Competitive pay and benefits include medical, dental, vision, 401K, and PTO after 90 days.