Sous Chef - Lavender Rooftop Kitchen + Bar

North Point Hospitality Group, Inc. • Savannah, GA

8d

About The Position

The Sous Chef at Lavender Rooftop Kitchen + Bar supports daily kitchen operations, food preparation, inventory management, menu implementation, and kitchen team development. The role helps ensure consistent food quality, compliance with company, brand, health department, and food safety standards, and an organized, safe kitchen environment. The position may supervise line cooks and other culinary team members and helps maintain adequate staffing and service standards.

Requirements

• Minimum 3–5 years of culinary experience, including at least 1–2 years in banquet or high-volume cooking.
• Proven leadership and team management skills.
• Strong knowledge of food safety and sanitation practices.
• Ability to read and follow recipes and production sheets accurately.
• Excellent time management and organizational skills.
• Ability to lift up to 50 pounds and stand for extended periods.
• Ability to perform large-volume cooking.
• Professionalism.
• Ability to anticipate guest needs and respond in a friendly, helpful manner.
• Ability to display a consistently caring and respectful attitude.

Nice To Haves

• Culinary degree or certification preferred, but not required.

Responsibilities

• Prepare daily kitchen checklists and oversee required prep work.
• Ensure food is prepared consistently according to established recipes, specifications, and quality standards.
• Label, date, and store food products in accordance with food safety and sanitation guidelines.
• Maintain inventory levels for prep stations, line service, and storage areas.
• Conduct monthly inventory counts and assist with inventory management.
• Assist with menu planning and implementation of new menu items.
• Uphold company, brand, and health department standards.
• Maintain a clean, organized, and safe kitchen environment.
• Complete and maintain required operational and food safety logs.
• Safely operate kitchen equipment, including grills, ovens, fryers, slicers, and other culinary tools.
• Assist with training, coaching, and development of kitchen team members.
• Support scheduling and daily kitchen operations to ensure adequate staffing levels.
• May supervise and direct line cooks and other culinary team members.
• Help train, coach, and motivate kitchen staff to achieve performance and service standards.

Benefits

• Free parking
• On bus route
• Early access to earned wages
• Medical, dental, and vision insurance
• Travel discounts
• 401(k) match
• Paid time off after 90 days
• Competitive pay

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed