Savannah College of Art and Design
As an executive chef at Bobbie’s, you will oversee kitchen operations, manage inventory, ensure cost efficiency, and uphold food safety regulations. You will set food‑service and presentation standards, create menus that accommodate diverse dietary needs, mentor staff, and promote a team‑oriented environment that supports growth.
Responsibilities include implementing staff training on cooking techniques, food safety, and service excellence; collaborating closely with front‑of‑house managers; planning and executing catering for special events; and overseeing maintenance of equipment and facilities.
The ideal candidate has extensive knowledge of dining concepts and restaurant management, excellent communication skills, is comfortable working collaboratively across departments, and exercises independent judgment, discretion, and leadership.
Required Qualifications
Proven success as an executive chef or similar role
Experience supervising kitchen staff and leading and inspiring culinary teams
Strong background in menu planning, food production, kitchen management, food and plate costs, and dish rotation
Familiarity with inventory management and cost‑control measures
Preferred Qualifications
At least five years of kitchen management experience in a casual, high‑volume environment
Certificates, Licenses, and Registrations
ServSafe certificate (federal and local)
Valid driver’s license
Acceptance as a SCAD‑authorized driver
Less than 10%
Work Hours The university work week is Sunday through Saturday. Most offices are open Monday through Friday 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings.
EEO Statement ADA tag:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/ or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.
Seniority Level
Executive
Employment Type
Full‑time
Job Function
Education, Other, and Art/Creative
Industries
Higher Education, Food and Beverage Services, and Restaurants
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Responsibilities include implementing staff training on cooking techniques, food safety, and service excellence; collaborating closely with front‑of‑house managers; planning and executing catering for special events; and overseeing maintenance of equipment and facilities.
The ideal candidate has extensive knowledge of dining concepts and restaurant management, excellent communication skills, is comfortable working collaboratively across departments, and exercises independent judgment, discretion, and leadership.
Required Qualifications
Proven success as an executive chef or similar role
Experience supervising kitchen staff and leading and inspiring culinary teams
Strong background in menu planning, food production, kitchen management, food and plate costs, and dish rotation
Familiarity with inventory management and cost‑control measures
Preferred Qualifications
At least five years of kitchen management experience in a casual, high‑volume environment
Certificates, Licenses, and Registrations
ServSafe certificate (federal and local)
Valid driver’s license
Acceptance as a SCAD‑authorized driver
Less than 10%
Work Hours The university work week is Sunday through Saturday. Most offices are open Monday through Friday 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings.
EEO Statement ADA tag:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/ or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.
Seniority Level
Executive
Employment Type
Full‑time
Job Function
Education, Other, and Art/Creative
Industries
Higher Education, Food and Beverage Services, and Restaurants
#J-18808-Ljbffr