Chef de Cuisine

ABOUT THIS ROLE

The Chef de Cuisine is a senior culinary leader responsible for executing and maintaining daily

kitchen operations across The Douglas and Lester’s. This role requires a chef who is equally

committed to cooking, leadership, and operational discipline.

The Chef de Cuisine is expected to be hands-on and present - actively cooking, leading service,

and guiding the team in real time while also managing the systems that support a healthy

business. Responsibilities include labor planning, food cost control, ordering, scheduling, and

waste management. These are core expectations of the role, not secondary tasks.

This position operates under the leadership of Chef Jacques Larson, two-time James Beard

Award nominee, and serves as the primary on-site culinary authority. During the opening months

of operation, the Chef de Cuisine will work closely with Chef Larson to establish standards,

systems, and rhythm, with increasing autonomy over time.

The ideal candidate leads calmly and consistently, sets standards through action, and believes

that strong kitchens are built through structure, fairness, and accountability.

ABOUT LESTER’S

Lester’s is a seafood-centric restaurant scheduled to open in May 2026 and will operate seven

days a week, with both lunch and dinner services. The menu is rooted in seasonal ingredients,

coastal influences, and disciplined technique, with a strong emphasis on consistency and

preparation.

Lester’s is designed to feel approachable yet precise. The kitchen is expected to operate with

confidence and clarity, supported by systems that allow quality to scale across services. The Chef

de Cuisine will play a central role in opening the restaurant, building the team, establishing

workflows, and setting the tone for daily operations.

WHO WE ARE — OBSTINATE HOSPITALITY

Obstinate Hospitality is best known for ingredient-driven cooking, thoughtful leadership,

authentic superior service and an enduring commitment to craft. The group is best known for The

Obstinate Daughter and Wild Olive restaurants that have earned long-standing respect for their

consistency, warmth, and craft. Wild Olive opened in 2009 and is located on Johns Island. The Obstinate Daughter then followed

in 2014 and is located on Sullivan’s Island. Both restaurants are located in Charleston area of

South Carolina and have become staples in the restaurant culture there.

The goal is not rapid expansion, but the creation of places that last. The Douglas and Lester’s

represent the group’s expansion into Savannah, extending this philosophy into a boutique hotel

and restaurant.

KEY RESPONSIBILITIES

• Lead all daily back-of-house operations across The Douglas and Lester’s

• Maintain a hands-on presence during prep and service

• Execute menus with consistency, accuracy, and attention to detail

• Collaborate with Chef Jacques Larson on menu development and refinement

• Train, schedule, and mentor kitchen staff

• Manage food cost, labor, inventory, and vendor relationships

• Build and maintain systems that support efficiency and consistency

• Ensure compliance with all health, safety, and sanitation standards

EXPERIENCE & QUALIFICATIONS

• Prior Chef de Cuisine experience preferred; strong Sous Chefs will be considered

• Background in ingredient-driven, from-scratch kitchens

• Demonstrated ability to lead teams calmly and effectively

• Strong operational understanding of costing, labor, and inventory

• Hospitality-first mindset with a belief that kindness is essential

• Willingness to relocate to Savannah with long-term intent