Cooking School Chef at LEFT LANE Hospitality Group, LLC – Savannah, Georgia

About LEFT LANE Hospitality Group, LLC

LEFT LANE is a vertically integrated real estate design, development and management firm specializing in the acquisition and transformation of iconic, historic properties. We are committed to fostering a welcoming, dynamic, and inspiring workplace and company culture where our team members are inspired to create lasting impressions through warm, anticipatory service. How we want our guests to feel when staying with us is the same as…how we want our team to feel every day.

LEFT LANE’s flagship property is Hotel Bardo Savannah, named one of the best hotels in the world in 2024 by Travel + Leisure and Conde Nast Traveler. Hotel Bardo team member benefits include PTO and paid holidays, 401k matching, health and telehealth benefits, discounts on resort offerings like rooms, dining, shop and spa, complimentary onsite fitness classes, complimentary meals in our team member café and more.

About the role

Our culinary team at Hotel Bardo Savannah is currently seeking a passionate, reliable, and personable Cooking School Chef. This role is responsible for creating engaging, hands-on culinary experiences for guests and members while developing innovative programming that brings people together around food, learning, and hospitality at The Cooking School at Saint Bibiana. The Cooking School Chef is a culture setter who creates and nurtures positive team dynamics across the property and is passionate about creating exceptional and rare experiences for our guests and club members. This position is based in Savannah, Georgia.

What you'll do

• Lead engaging cooking classes and culinary demonstrations that provide hands-on learning experiences for guests and members.

• Guide participants through recipes, techniques, and culinary concepts in a welcoming, approachable, and entertaining way.

• Develop new cooking class concepts, menus, and seasonal programming that keep the cooking school fresh, relevant, and appealing.

• Create a warm, interactive environment that encourages guest participation and builds memorable experiences.

• Collaborate closely with the Brand team on partnerships and creative programming to grow participation and visibility.

• Support revenue growth through public classes, private events, collaborations, and special culinary experiences.

• Ensure the cooking school kitchen is organized, well-prepared, and ready for each class or event.

• Monitor the quality, presentation, and consistency of all food served during cooking school programs.

• Maintain compliance with sanitation standards, health department regulations, and food safety practices.

• Respond to guest questions or concerns in a timely and service-oriented manner.

• Work with the F&B Leaders to align programming with broader culinary initiatives and resort offerings.

• Prepare basic operational reports, manage inventory and food costs related to cooking school programming, and ensure ingredients and equipment are properly stocked.

• Perform other duties as requested by management

• Participate in resort events and collaborative culinary programming as needed.

Qualifications

• Proven track record of facilitating engaging and interactive cooking sessions in a luxury environment

• Bring not only expertise in the culinary arts but also the ability to effectively articulate concepts in a public forum

• Always maintain a warm and friendly demeanor

• Must be able to effectively communicate both verbally and written, with all levels of team members and guests in an attentive, friendly, courteous, and service-oriented manner

• Must be effective at listening to, understanding, and clarifying concerns raised by team members and guests

• Must be able to multitask and prioritize departmental functions to meet deadlines

• Attend all resort-required meetings and training

• Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions

• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives

• 3–5 years of culinary experience in a professional kitchen environment.