Executive Sous Chef

Location: 15 W Broughton St., Savannah, GA (on-site)

Status: Full-time. Offering a competitive salary based on experience.

Benefits include: health, dental, vision, and paid time off

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate

hospitality professionals to join the team as we prepare to open this spring in downtown

Savannah. The kitchen is led by a chef with 1
* Michelin Star. The cuisine will reimagine the spirit

of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative

cooking methods, and sleek plating that never compromises true Italian tastes. To support this

vision, we are building a team that is polished without being stiff, and precise without losing

warmth. From the kitchen to the dining room and bar, every team member plays a vital role for

our guests.

The Executive Sous Chef is responsible for the systematic execution of kitchen operations. This role focuses on maintaining production schedules, ensuring rigorous quality control, and managing the kitchen’s financial performance through labor control and waste prevention, in close alignment with the EXECUTIVE CHEF.

As an Executive Sous Chef, you will be responsible for the following duties:

• Monitor and report on waste-tracking systems and portion control protocols. Ensure consistent quality, taste, and presentation of all dishes served.
• Oversee goods receiving, ensuring all products meet quality standards and are processed through FIFO and systematic labeling procedures.
• Ready to act as the central communication point (The Pass) during service, managing ticket flow, timing, and cross-departmental coordination.
• Direct the culinary brigade on shift, ensuring adherence to professional conduct, sanitation codes, and operational efficiency.
• Assign specific duties to each staff member, instruct and keep coaching them at all times throughout the production, and ensure that all standards are met and kept according to recipe presentation and portion size.
• Check the quality of the product and consistency at all times to meet standards. Oversee food preparation and production to maintain high standards during service.
• Coach and inform his staff on any new menu, new method, and special events, and follow up on any problem or situation that needs improvement.
• In the absence of the Executive Chef, assumes responsibility of being fully in charge of the department at any time required.
• Supervise ordering, receiving, and storage of food supplies to maintain freshness and quality and HACCP records.
• Plan staff schedules to ensure optimal coverage while controlling labor costs.
• Ensure kitchen equipment is properly maintained and operational at all times.
• Drive continuous improvement in kitchen efficiency, workflow, and productivity.
• Handle guest feedback related to food quality and implement improvements when required.

• Proven experience in leadership roles within high-volume, high-standard culinary operations.
• Advanced proficiency in kitchen language, inventory management, and cost-control systems.
• Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not
• Strong culinary expertise with the ability to manage multiple sections.
• Strong leadership and team management skills.
• In-depth knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure in a fast-paced environment.

Email your Resume and a Cover Letter to

Subject line: CHEF DE PARTIE - (Your Name)