Haake Recruiting
Job Description
Job Description
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
To Apply Send your resume to
andrew@haakerecruiting.com
. All inquiries are confidential.
Job Description
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
To Apply Send your resume to
andrew@haakerecruiting.com
. All inquiries are confidential.