Executive Chef — Historic Boutique Hotel (Savannah, GA)

Compensation: $85,000–$95,000 base salary (DOE)

Step into a leadership role at a restored, design-forward boutique hotel in Savannah’s historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience—supported by in-room dining and a lively events calendar. We’re searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues.

What You’ll Do as the Executive Chef

• Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals.
• Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect.
• Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering.
• Run a sharp kitchen P&L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand.
• Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments—chef tastings, rooftop activations, and special events aligned to local seasonality.
• Champion safety & compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs.
• Collaborate across the hotel. Work closely with the GM and F&B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives.
• Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost.
• Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing.

What the Executive Chef will Bring

• 5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus.
• Track record of meeting cost and labor targets while maintaining premium product standards.
• Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues.
• A coaching mindset—hiring, developing, scheduling, and performance management that lifts the whole team.
• Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms.
• Deep knowledge of food safety, allergen protocols, and local/state regulations.
• Availability for evenings, weekends, holidays, and special events.

Why This Executive Chef Role

• Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel—morning to midnight.
• Team & Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency.
• Growth: A platform for creative expression with the operational scale to match.

Compensation & Details

• Base salary: $85,000–$95,000
• Benefits and bonus structure
• Relocation assistance available
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To Apply

Send your resume to andrew@haakerecruiting.com. All inquiries are confidential.