Executive Sous Chef

Sage Hospitality Resources, LLP Savannah , GA 31401

Posted 2 months ago


Req #:

Why Us:

The Emporium Kitchen & Wine Market, at our property, The Perry Lane Hotel, in Savannah seeks welcoming, creative, and polished team members with a heart for service. Located on Perry Street in Savannah's historic district, The Emporium welcomes you to be swept away by its eclectic and effortless vibe.

The Emporium Kitchen & Wine Market is an "American brasserie with a Southern accent!" You will be responsible for creating exceptional, personalized guest experiences at one of our newest Sage branded concepts. Come be part of the team that pushes the concept of "F&B norm" and truly breaks the mold!

Job Title:

Executive Sous Chef

Location Name:

The Emporium Savannah



EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.



Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty.


Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Building Effective Teams

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.


Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have moderate speech communications skills to communicate with other employees.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.


Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Education/Formal Training

More than two years of post high school education, but less than a degree from a four year college.


Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.

Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.

Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.


Inside 100% of 8 hour shift. Going in the freezer temperatures can be

  • 10 degrees. On the front line, temperatures can be over 100 degrees.

Position Type:

Full Time

  • Regular



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