Chef de Cuisine

Chef de Cuisine

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

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

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

OVERVIEW OF V

V, a subterranean cocktail lounge below La Vetta, is seeking passionate

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

Savannah. Tucked beneath our contemporary Italian restaurant, La Vetta, the space is atmospheric and moody, serving small plates alongside mellow cocktails. The kitchen is led by a chef with 1* Michelin Star. 

THE ROLE

The Chef de Cuisine 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 Chef de Cuisine, 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, instruct and keep coaching them at all time

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.

● Maintain proper kitchen documentation, including temperature logs, cleaning schedules,

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.

QUALIFICATIONS

● 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

essential.

● 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.

TO APPLY

Email your Resume and a Cover Letter to lavetta@schsavannah.com