Business Operations, Calendar Management, Coaching, Communication Skills, Cook Dishes, Culinary Operations, Culinary Training, Detail Oriented, Food Safety, Food and Beverage Industry, Leadership, Lift/Move 50 Pounds, Menu Development, Multitasking, Operations, Organizational Skills, People Management, Plating Processes, Portion Control, Product Control, Quality Control, Recipe Development, Resource Utilization, Restaurant, Safety Standards, Sanitation, Shipping/Receiving, Time Management
About the role
Hotel Bardo Savannah is seeking a responsible, detail-oriented Sous Chef to support the daily culinary operations of the hotel. This individual leads by example in the kitchen, ensuring organization, communication, consistency, and culinary excellence throughout preparation and service.
The Sous Chef will work closely with culinary leadership to execute menus, develop team members, maintain operational standards, and deliver exceptional dining experiences. The ideal candidate brings strong kitchen leadership, sound judgment, and the ability to remain composed and effective in a fast-paced hospitality environment.
This is an onsite position located at Hotel Bardo Savannah.
What you'll do
- Support the preparation and execution of menus across assigned culinary outlets and service periods
- Lead kitchen operations during service, ensuring proper timing, presentation, consistency, and quality
- Supervise, train, and coach culinary team members while providing clear direction and real-time feedback
- Partner with culinary leadership on menu development, recipe execution, daily specials, and seasonal offerings
- Ensure recipes, plating standards, portion controls, and preparation procedures are consistently followed
- Maintain high standards of food safety, sanitation, organization, and kitchen cleanliness
- Assist with inventory, ordering, receiving, storage, and product utilization to control waste and food cost
- Support labor planning and scheduling based on business volume and operational needs
- Coordinate effectively with Food & Beverage, Stewarding, and other hotel departments to support seamless service
- Step into additional kitchen leadership responsibilities as needed
Qualifications
- 3+ years of progressive culinary experience in a professional kitchen
- Previous supervisory or leadership experience
- Luxury hotel, resort, or elevated restaurant experience preferred
- Strong knowledge of kitchen operations, food preparation, plating, and quality control
- Demonstrated ability to lead and develop culinary team members
- Strong organizational, communication, and time-management skills
- Working knowledge of food safety standards and sanitation practices
- Ability to perform effectively in a fast-paced environment while managing multiple priorities
- Culinary degree preferred but not required with equivalent experience
Physical Requirements
- Ability to stand and walk for extended periods
- Ability to lift and carry up to 50 pounds
- Ability to bend, reach, stoop, and perform repetitive kitchen tasks
- Ability to work in hot, cold, and fast-paced kitchen environments
- Ability to work evenings, weekends, holidays, and flexible schedules based on business demands