Sous Chef - Lead Seafood-Forward Concept in a New Venue

Richard DeShantz Restaurant Group; Savannah (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

Aberdeen by Coop de Ville in Savannah is seeking a Sous Chef for its seafood-forward concept. This brand-new space will feature an exceptional oyster bar and a distinctive cocktail program, aiming for a polished yet lively atmosphere that is sophisticated, social, and unique.

The ideal candidate brings at least 5 years of kitchen leadership, a passion for menu development with chef owners, and the ability to mentor a diverse team while maintaining strong organizational and communication skills.

Qualifications

• Minimum of 5 years of kitchen leadership experience.
• Creative flair for developing dishes with chef owners.
• Strong leadership and ability to mentor a diverse team.
• Excellent organizational and communication skills.
• Ability to plan and meet budgetary guidelines.
• Commitment to sustainability and sourcing local ingredients.

Responsibilities

• Lead kitchen operations in a brand new space.
• Develop dishes in collaboration with chef owners.
• Mentor and manage a diverse kitchen team.
• Plan and manage budgets and inventory.
• Commit to sustainable sourcing and local ingredients.

Skills

Kitchen leadership

Menu development

Staff mentorship

Budget planning

Sustainability

Job description

Aberdeen by Coop de Ville in Savannah is seeking a Sous Chef for its seafood-forward concept. This brand-new space will feature an exceptional oyster bar and a distinctive cocktail program, aiming for a polished yet lively atmosphere that is sophisticated, social, and unique.

The ideal candidate brings at least 5 years of kitchen leadership, a passion for menu development with chef owners, and the ability to mentor a diverse team while maintaining strong organizational and communication skills.