601 East River Street LLC is hiring: Executive Chef in Savannah

We are seeking a dynamic and experienced Executive Chef to lead the culinary operations at our Distinctive Brand Marriott hotel opening early 2025 on River Street. The ideal candidate will be responsible for all aspects of the kitchen, from menu creation and food preparation to ensuring the highest standards of food quality, safety, and service. As the Executive Chef, you will oversee kitchen staff, manage food costs, and curate an exceptional dining experience that aligns with our hotel's vision of European-inspired modernism with Spanish roots.

Essential Functions:

Kitchen Operations: Oversee all kitchen operations, including food preparation, production, and service within the hotel.

Team Leadership: Recruit, train, and mentor kitchen staff, ensuring high levels of performance, morale, and teamwork.

Food Quality & Presentation: Ensure that all dishes are prepared to the highest standards of flavor, appearance, and consistency.

Cost Management: Manage food costs, labor costs, and overall kitchen expenses to meet budget targets. Develop strategies for maximizing profitability without compromising quality.

Inventory Control: Oversee the purchasing, inventory, and storage of all food products, ensuring compliance with food safety regulations.

Health & Safety Compliance: Ensure that all kitchen and storage areas meet strict hygiene and sanitation standards as per local regulations and hotel policies.

Collaboration: Work closely with F&B leaders and other hotel departments to ensure smooth coordination of food services for breakfast, events, banquets, and daily operations.

Menu Development: Create, innovate, and implement seasonal and signature menus that reflect the hotel's concept while maintaining high culinary standards.

Guest Experience: Engage with guests when appropriate, taking feedback to continuously refine menu offerings and the overall dining experience.

Vendor Relations: Build and maintain strong relationships with food vendors and suppliers to source high-quality ingredients at competitive prices.

Communications: Conduct daily huddles with F&B team.

Sustainability Practices: Incorporate sustainable practices in sourcing, waste management, and kitchen operations where possible.

Supervisory Responsibility: Manages the work of line cooks.

Work Environment: This job operates in a professional kitchen, dining room, bar areas, and office areas. Uniform attire is required based off the standards of the hotel brand. This role routinely uses standard restaurant equipment, point of sale system, and standard office equipment such as computers and phones. Frequent interaction with other departments, vendors and guests.

Other Duties:

Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Requirements:

• High School Diploma, Certification or degree in Food & Beverage Service or similar area.
• Must speak, read, write and understand English.
• Minimum of 6 years of related experience
• 4+ years of managerial experience
• Comprehensive knowledge of food preparation and presentation.
• Demonstrated leadership ability with excellent communication and management skills.
• Strong financial acumen, with experience managing budgets, food costs, and labor.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Ability to work under pressure, maintain high standards, and meet deadlines.
• Experience in curating European and Spanish-inspired culinary and beverage programs is a plus.
• Proficiency in kitchen software programs and inventory management tools.
• Knowledge of Micros POS is a plus.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

Frequent standing, walking; often bending or lifting up to 25 lbs.

Core Competencies: All North Point Hospitality employees are expected to exhibit the following behaviors in performing their job duties:

• Professionalism
• Ability to delight guests by anticipating needs and responding in a friendly, helpful manner
• Consistently caring and respectful attitude toward internal and external customers
• Act as gracious host to all guests

Core Manager Competencies: North Point Hospitality Managers are expected to exhibit the following behaviors in the execution of their job duties:

• Act with Managerial Courage
• Anticipate and address department needs
• Build an effective team
• Communicate effectively