Why us?
The Emporium Kitchen & Wine Market is located inside the 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 food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.
Perry Lane Hotel is seeking a Sous Chef. 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 is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!
The Perks:

-Sage Hotel Discounts Across the US
-SRC Restaurant Discount
-Marriott Discount
-Medical, Vision, & Dental Insurance
-401K
-Free Shift Meal

At 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 Overview
Manage 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.
Responsibilities

-Manage 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.