Executive Sous Chef in Savannah, Georgia at LEFT LANE Hospitality Group, LLC

Recess is where the everyday takes a break.

Launching in the Fall of 2026, Recess Hotel & Club will transform Savannah’s storied Manger Building into a new kind of lifestyle hotel and clubhouse. With 221 rooms—including suites and bunk rooms—plus co-working, a rooftop pool, a circuit-based wellness club, a French brasserie, and layered social spaces, Recess is designed as a “public club”: a private clubhouse for all. Locals, members, and travelers will come together to eat, drink, work, play, and connect.

The project builds on the momentum of Hotel Bardo Savannah, Left Lane’s flagship urban resort that opened in 2024. Bardo has already been recognized as one of the Best New Hotels in the World by Condé Nast Traveler, Best Hotels of the Year by Travel + Leisure, and earned the inaugural Michelin Key designation—cementing Left Lane as one of hospitality’s most closely watched innovators.

Left Lane is a vertically integrated hospitality development and management company focused on transforming historic, iconic properties into layered destinations that reflect their communities. With more than $1.5B in projects planned across Savannah, Memphis, Pittsburgh, Providence, Phoenix, and Bozeman, Left Lane is building a portfolio of hotels, clubs, and experiences that are both nostalgic and forward-looking.

Find and seek. Stay here, play here. Welcome to Recess.

About the role

The Executive Sous Chef is responsible for the day-to-day leadership, execution, and oversight of all culinary operations at Recess Hotel & Club. This position partners closely with the Executive Chef to ensure exceptional food quality, operational excellence, financial performance, and team development across all restaurant outlets, banquet operations, in-room dining, club dining, employee dining, and special events.

The Executive Sous Chef is responsible for maintaining the highest standards of food quality, consistency, presentation, sanitation, safety, and guest satisfaction while fostering a culture of accountability, collaboration, and continuous improvement. This role provides leadership across all culinary venues and experiences within the hotel and club, ensuring a seamless and elevated dining experience for guests, members, and team members alike.

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

What you'll do

Ensure all culinary operations consistently reflect and uphold the brand standards, service philosophy, and guest experience expectations of Recess Hotel & Club. Provide daily leadership and oversight of all culinary operations throughout Recess Hotel & Club, ensuring exceptional quality, consistency, and execution across all dining venues, banquet functions, club operations, in-room dining, employee dining, and special events. Partner with the Executive Chef to execute the culinary vision, operational goals, and financial objectives of the department. Lead and develop Sous Chefs, Kitchen Supervisors, and culinary team members through training, coaching, performance management, and ongoing professional development. Oversee all aspects of food production, preparation, presentation, and service to ensure adherence to established recipes, standards, and specifications. Monitor and maintain the highest standards of food quality, portion control, taste, temperature, and visual presentation. Ensure kitchens are properly staffed, organized, and prepared to meet forecasted business levels and service demands. Collaborate with Food & Beverage leaders to ensure seamless execution of all guest, member, and event experiences. Respond to guest concerns and feedback in a timely and professional manner, implementing solutions that enhance guest satisfaction. Manage labor productivity through effective scheduling, staffing, and deployment of culinary team members. Monitor food costs, labor costs, inventory levels, waste, and purchasing practices to support departmental financial goals. Review and approve product orders, ensuring proper quality, quantity, pricing, and vendor compliance. Oversee receiving, storage, rotation, and requisition procedures to maintain product integrity and minimize loss. Assist with budgeting, forecasting, menu costing, and menu engineering initiatives. Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special event programming. Conduct daily line checks and kitchen inspections to ensure compliance with quality, sanitation, and safety standards. Ensure compliance with all company policies, standard operating procedures, and culinary standards. Maintain compliance with all local, state, and federal health department regulations, food safety requirements, and HACCP standards. Lead sanitation and food safety training initiatives and ensure proper food handling, storage, labeling, and temperature controls are consistently followed. Conduct performance evaluations, disciplinary actions, and recognition initiatives in accordance with company policies. Prepare and review departmental reports including labor reports, payroll, inventory reports, food cost reports, production sheets, and operational summaries. Support recruitment, interviewing, onboarding, and retention efforts for culinary team members. Participate in Manager on Duty coverage and hotel leadership initiatives as assigned. Foster a culture of teamwork, accountability, professionalism, and continuous improvement throughout the culinary department. Maintain regular attendance and flexibility to work evenings, weekends, holidays, and extended hours as business levels require. Perform other duties as assigned by the Executive Chef or hotel leadership.

Qualifications

Minimum of 5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment, including at least 2 years in a Sous Chef or equivalent management role. Culinary degree, formal culinary training, or equivalent combination of education and experience preferred. Proven experience leading multiple outlets, banquet operations, and high-volume food production environments. Strong knowledge of food preparation techniques, culinary trends, menu development, food costing, inventory management, purchasing, and labor management. Comprehensive understanding of food safety regulations, sanitation standards, and local health department requirements. Demonstrated ability to lead, motivate, coach, and develop high-performing culinary teams. Strong financial acumen with experience managing food costs, labor costs, budgets, and operational performance metrics. Excellent organizational, planning, problem-solving, and decision-making skills. Ability to prioritize multiple projects and adapt effectively in a fast-paced, service-driven environment. Strong verbal and written communication skills with the ability to interact professionally with guests, members, team members, and leadership. Proficiency with scheduling, payroll, inventory, purchasing, and culinary management systems preferred. Must maintain a professional appearance and demeanor consistent with the standards of Recess Hotel & Club. Must be able to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require. Must be able to stand and walk for extended periods and frequently lift, carry, push, and pull up to 50 pounds. Ability to maintain confidentiality and exercise sound judgment when handling sensitive information. Demonstrated commitment to delivering exceptional guest experiences while upholding company values and service standards.