Sous Chef

BARDO Hotels•Savannah, GA

About The Position

Hotel Bardo Savannah is seeking an experienced, hands-on Sous Chef to support culinary operations across Saint Bibiana, Bar Bibi, banquets and events, and the Team Member Café. Working closely with the Executive Chef, the Sous Chef provides day-to-day leadership across the kitchens by leading service, supporting preparation and production, supervising and developing the culinary team, and ensuring food meets the hotel’s quality and consistency standards. This is a highly visible, hands-on leadership role for a chef comfortable moving between outlets, making decisions in the moment, and helping teams execute at a high level. The ideal candidate brings strong culinary fundamentals, organization, composure, and an interest in developing people.

Requirements

At least 3 years of progressive culinary experience in a professional kitchen.
Previous supervisory or kitchen leadership experience.
Strong culinary fundamentals and demonstrated ability to lead service, expo, production, and quality control.
Ability to coach and develop culinary team members while maintaining clear performance and execution standards.
Strong organizational, communication, and decision-making skills.
Working knowledge of food safety and sanitation standards.
Ability to remain composed, flexible, and effective while managing multiple priorities in a fast-paced environment.
Ability to meet physical requirements, including standing, lifting, and carrying for long periods.

Nice To Haves

Full-service hotel, luxury hospitality, or elevated restaurant experience.
Experience supporting multiple outlets, banquet operations, or high-volume culinary environments.
Culinary degree; equivalent professional experience may substitute.

Responsibilities

Support daily culinary operations across Saint Bibiana, Bar Bibi, banquets and events, and the Team Member Café.
Work with the Executive Chef to execute the hotel’s culinary vision, menus, standards, and priorities.
Lead kitchen operations during service, including line supervision and expo, ensuring timing, presentation, consistency, and food quality.
Supervise, coach, mentor, and develop culinary team members, providing clear direction and real-time feedback.
Support culinary scheduling and labor management based on business levels, events, and operational needs.
Ensure recipes, preparation methods, plating standards, portion controls, and quality expectations are followed consistently.
Maintain standards for food safety, sanitation, organization, and kitchen cleanliness.
Assist with inventory, ordering, receiving, storage, product utilization, and waste control.
Support banquet preparation and execution, including coordination of production and event service.
Partner with Food & Beverage, Banquets, Stewarding, and other hotel teams to ensure seamless operations.
Step into kitchen leadership wherever needed and help maintain continuity across multiple outlets and service periods.

Benefits

Medical, dental, vision, and wellness benefits for eligible full-time team members.
Company-matched 401(k) with fast vesting.
Up to 20 days of paid time off, paid holidays, and a paid birthday.
Complimentary daily team member meal.
Complimentary two-night stay at Hotel Bardo Savannah.
Team member discounts on dining, Saltgrass Spa treatments, retail, and The Cooking School at Saint Bibiana.
Complimentary fitness classes.
Opportunities to experience the hotel as guests do.
Employee rates at select Leading Hotels of the World properties.
Discounts at Highgate hotels worldwide.
Referral incentives and guest recognition programs.
Career development opportunities across a growing hospitality portfolio.