Sous Chef at 1540 Room - The DeSoto Savannah at OTH Hotels Resorts

Savannah, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Mar, 26

Salary

0.0

Posted On

26 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Menu Planning, Team Leadership, Creativity, Food Safety, Inventory Management, Cost Control, Communication, Adaptability, Scratch Cooking, Presentation Skills, Time Management, Mentoring, Organization, Decision Making, Customer Service

Industry

Hospitality

Description

Where Hospitality Becomes Unscripted. Job Summary At OTH Hotels Resorts, we don’t believe in service that’s scripted—we believe in hospitality that’s human. As a Sous Chef, you are not only preparing food—you’re preparing experiences that nourish, connect, and delight. This role is about more than recipes or routines. It’s about blending creativity with consistency, turning fresh ingredients into meals that tell a story, and leading a kitchen team that feels inspired to cook with passion. Every plate is an opportunity to surprise, comfort, or inspire our guests. Key Responsibilities Support the Executive Chef in leading daily kitchen operations, ensuring food quality, presentation, and consistency meet OTH and brand standards. Supervise, train, and mentor line cooks, prep staff, and stewards to foster a culture of teamwork, creativity, and accountability. Assist in planning menus, specials, and seasonal offerings that align with guest preferences and property goals. Ensure compliance with health, safety, and sanitation standards while maintaining a clean, organized, and efficient kitchen environment. Manage ordering, inventory, and cost controls to support financial goals without compromising quality. Step in as acting chef when the Executive Chef is absent, demonstrating strong leadership and decision-making. Collaborate with front-of-house leaders to ensure seamless guest experiences and timely service. Respond to guest feedback with professionalism, making thoughtful adjustments when necessary. Who You Are A passionate culinary professional with an eye for detail and a love for both flavor and presentation. Energized by leading a fast-paced kitchen environment and motivating a team to do their best work. Experienced in scratch cooking, menu planning, and modern culinary techniques. Organized, reliable, and adaptable—able to manage multiple priorities while maintaining composure under pressure. Physically able to meet the demands of the job (standing for extended periods, lifting up to 50 lbs, working in hot/cold environments). Flexible with scheduling, including nights, weekends, and holidays. Prior experience as a Sous Chef or strong background as a Lead Line Cook/Chef de Partie in a hotel or high-volume restaurant is preferred. Culinary degree or equivalent experience is a plus. What Makes Us Different Unscripted Hospitality is more than a service philosophy—it’s a culture of care, empowerment, and personal connection. We trust our team members to act with heart, to notice the little things, and to make decisions that elevate the guest experience without needing permission or a checklist. At OTH Hotels Resorts, your story matters. Here, you’re not just filling a role—you’re shaping memories through the food you create and the leadership you provide. Join Us If you’re ready to be part of a team that believes in authenticity over routine, in purpose over procedure, and in people over process—this is your place. Let your next chapter unfold and your story begin with OTH Hotels Resorts. This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

Responsibilities

The Sous Chef supports the Executive Chef in daily kitchen operations, ensuring food quality and consistency. They supervise and mentor kitchen staff while assisting in menu planning and maintaining health and safety standards.