Executive Sous Chef

executive sous chef

Location: 15 W Broughton St., Savannah, GA (on-site)

Status: Full-time. Offering a competitive salary based on experience.

Benefits include: health, dental, vision, and paid time off

OVERVIEW OF LA VETTA

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate hospitality professionals to join the team as we prepare to open this spring in downtown Savannah. The kitchen is led by a chef with 1* Michelin Star. The cuisine will reimagine the spirit of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative cooking methods and sleek plating that never compromises true Italian tastes. To support this vision, we are building a team that is polished without being stiff, and precise without losing warmth. From the kitchen to the dining room and bar, every team member plays a vital role for our guests.

THE ROLE

The Executive Sous Chef is responsible for the systematic execution of kitchen operations. This role focuses on maintaining production schedules, ensuring rigorous quality control, and managing the kitchen’s financial performance through labor control and waste prevention, in close alignment with the EXECUTIVE CHEF.

As an Executive Sous Chef, you will be responsible for the following duties:

• Monitor and report on waste-tracking systems and portion control protocols. Ensure consistent quality, taste and presentation of all dishes served.
• Oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures.
• Ready to Act as the central communication point (The Pass) during service, managing ticket flow, timing, and cross-departmental coordination.
• Direct the culinary brigade on shift, ensuring adherence to professional conduct, sanitation codes, and operational efficiency.
• Assign specific duties to each staff, instruct and keep coaching them at all time throughout the production and ensure that all standards are met and kept according to recipe presentation and portion size.
• Check the quality of the product and consistency at all times to meet standards. Oversee food preparation and production to maintain high standards during service.
• Coach and inform his staff on any new menu, new method, and special events and follow up on any problem or situation that needs improvement.
• In the absence of the Executive Chef, assumes responsibility of being fully in charge of the department at any time required.
• Supervise ordering, receiving, and storage of food supplies to maintain freshness and quality.
• Maintain proper kitchen documentation, including temperature logs, cleaning schedules, and HACCP records.
• Plan staff schedules to ensure optimal coverage while controlling labor costs.
• Ensure kitchen equipment is properly maintained and operational at all times.
• Drive continuous improvement in kitchen efficiency, workflow, and productivity.
• Handle guest feedback related to food quality and implement improvements when required.

QUALIFICATIONS

• Proven experience in leadership roles within high-volume, high-standard culinary operations.
• Advanced proficiency in kitchen language, inventory management, and cost-control systems.
• Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not essential.
• Strong culinary expertise with the ability to manage multiple sections.
• Strong leadership and team management skills.
• In-depth knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure in a fast-paced environment.

TO APPLY

Email your Resume and a Cover Letter to [email protected]

Subject line: CHEF DE PARTIE - (Your Name)