Sous Chef
Why us?The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel.
Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah.
Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.
Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses.
This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined foodand beverage menus made with the highest-quality ingredients.
The Emporium welcomes you; whether you're looking to stay a while and savor the experience with a wine tasting or cookingclass, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.
Our Culinary team seeks welcoming, creative, and polished team members with a heart of service.
We strive to be the best and create excellence in everything we do.
We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.
If your passion iscreating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!The Perks:
Sage Hotel Discounts Across the USSRC Restaurant DiscountMarriott DiscountMedical, Vision, & Dental Insurance401KFree Shift MealAt Sage we create a culture of belonging.
Our team members serve with creativity, and passion.
Sage team members execute unforgettable experiences and take pride in our communities.
We set new standards in hospitality.
Job OverviewManage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for managing the daily operations of the kitchen.
Monitors food and labor costs.
Assists Executive Chef in creating and implementing menu and production changes.
ResponsibilitiesManage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
QualificationsEducation/Formal TrainingHigh school education or equivalent.
ExperienceExperience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/SkillsRequires 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.
Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying:
All of these functions are essential primarily because of the heavy production associated with Banquets.
Items include food, small equipment -75% of the time.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
EnvironmentInside 100% of 8-hour shift.
Going in the freezer temperatures can be -10 degrees.
On the front line, temperatures can be over 100 degrees.
ID:
2021-5192Position Type:
Regular Full-TimeProperty:
Perry Lane HotelOutlet:
Emporium SavannahCategory:
CulinaryAddress:
255 E Perry St.
City:
SavannahState:
GeorgiaEOE Protected Veterans/DisabilityApply NowApply NowCurrent Search CriteriaSous ChefSavannahGeorgiaClear AllHeadquarters1575 Welton Street, Suite 300Denver, Colorado 80202 USA Contact303-595-7200info@sagehospitality.
com ConnectfacebooklinkedininstagramtwitterglassdoorSage Hospitality provides equal opportunity in employment to all associates and applicants.
EEO Poster English EEO Poster SpanishPay Transparency Poster English Pay Transparency Poster SpanishAccessibility Assistance:
If you are an individual with a disability and would like to request an accommodation for help with your online application or completing any part of our selection process, please call or email us at the contact information above.
Sage Hospitality.
All Rights Reserved.
ABOUTSERVICESSAGE HOTELSSAGE RESTAURANT GROUPREAL ESTATE INVESTMENTOUR BRANDSCONTACT USSalary:
$15.
79 - $30.
36.
Estimated Salary: $20 to $28 per hour based on qualifications.
Stationed in the midst of Savannah's historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah.
Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues.
Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses.
This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined foodand beverage menus made with the highest-quality ingredients.
The Emporium welcomes you; whether you're looking to stay a while and savor the experience with a wine tasting or cookingclass, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.
Our Culinary team seeks welcoming, creative, and polished team members with a heart of service.
We strive to be the best and create excellence in everything we do.
We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.
If your passion iscreating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!The Perks:
Sage Hotel Discounts Across the USSRC Restaurant DiscountMarriott DiscountMedical, Vision, & Dental Insurance401KFree Shift MealAt Sage we create a culture of belonging.
Our team members serve with creativity, and passion.
Sage team members execute unforgettable experiences and take pride in our communities.
We set new standards in hospitality.
Job OverviewManage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Position is responsible for managing the daily operations of the kitchen.
Monitors food and labor costs.
Assists Executive Chef in creating and implementing menu and production changes.
ResponsibilitiesManage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
QualificationsEducation/Formal TrainingHigh school education or equivalent.
ExperienceExperience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/SkillsRequires 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.
Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying:
All of these functions are essential primarily because of the heavy production associated with Banquets.
Items include food, small equipment -75% of the time.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
EnvironmentInside 100% of 8-hour shift.
Going in the freezer temperatures can be -10 degrees.
On the front line, temperatures can be over 100 degrees.
ID:
2021-5192Position Type:
Regular Full-TimeProperty:
Perry Lane HotelOutlet:
Emporium SavannahCategory:
CulinaryAddress:
255 E Perry St.
City:
SavannahState:
GeorgiaEOE Protected Veterans/DisabilityApply NowApply NowCurrent Search CriteriaSous ChefSavannahGeorgiaClear AllHeadquarters1575 Welton Street, Suite 300Denver, Colorado 80202 USA Contact303-595-7200info@sagehospitality.
com ConnectfacebooklinkedininstagramtwitterglassdoorSage Hospitality provides equal opportunity in employment to all associates and applicants.
EEO Poster English EEO Poster SpanishPay Transparency Poster English Pay Transparency Poster SpanishAccessibility Assistance:
If you are an individual with a disability and would like to request an accommodation for help with your online application or completing any part of our selection process, please call or email us at the contact information above.
Sage Hospitality.
All Rights Reserved.
ABOUTSERVICESSAGE HOTELSSAGE RESTAURANT GROUPREAL ESTATE INVESTMENTOUR BRANDSCONTACT USSalary:
$15.
79 - $30.
36.
Estimated Salary: $20 to $28 per hour based on qualifications.
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