Chef de Cuisine

Location: 15 W Broughton St., Savannah, GA (on-site)

Status: Full-time. Offering a competitive salary based on experience.

Benefits include: health, dental, vision, and paid time offOVERVIEW OF LA VETTALa Vetta is a Contemporary Italian dining destination from Southern Cross Hospitality in downtown Savannah, led by Michelin-starred Executive Chef Michele Minchillo, who moved from Milan to take up the role. The cuisine reimagines the spirit of Italian heritage through a modern, global lens. That means seasonal ingredients, inventive technique, and plating that’s sleek but never at the expense of true Italian flavor. La Vetta has 2 kitchens, one for service and one for prep that also doubles as the service Kitchen for V, our upscale cocktail lounge. We’re building a team that’s polished without being stiff and precise without losing warmth. If that sounds like you, we want to meet you.

THE ROLE: The Chef de Cuisine is Chef Michele’s right hand and the day-to-day leader of the La Vetta kitchen. Working directly under the Executive Chef, the CDC turns his vision into consistent, flawless execution every service. This role owns kitchen operations, brigade leadership, and the kitchen’s financial performance, so that the restaurant succeeds both on the plate and on the P&L.As Chef de Cuisine, you will be responsible for the following duties: Partner closely with the Executive Chef to carry out his culinary vision, standards and menu direction with zero compromise on quality.

• Lead the kitchen during service and help run the Pass: manage ticket flow, timing, and coordination with FOH, La Vetta and V.
• Make sure every dish matches the Executive Chef’s recipe, presentation and portion standards, every time.
• Lead, train, and develop the culinary brigade (Sous Chefs, Chefs de Partie, line and prep cooks), with ongoing coaching and accountability.
• Support menu development, seasonal changes, tastings and specials. Roll out new dishes and methods to the team.
• Manage food cost through ordering, receiving, inventory, FIFO, labeling, portion control and waste tracking.
• Build kitchen schedules that keep the kitchen fully covered while controlling labor cost.
• Report regularly to the Executive Chef and leadership on food cost, labor, waste and kitchen performance.
• Keep full compliance with food safety, sanitation and HACCP standards, including temperature logs, cleaning schedules and documentation.
• Make sure kitchen equipment is maintained and running at all times.
• Take full charge of the kitchen whenever the Executive Chef is absent.
• Handle guest feedback about food quality and make improvements where needed.
• Keep improving kitchen efficiency, workflow and team culture. QUALIFICATIONS5+ years of progressive culinary leadership, including at least 2 years as a Sous Chef, Executive Sous Chef or CDC in a fine dining or high-standard kitchen.
• Strong background in Italian or Mediterranean cuisine. Michelin-level or comparable fine dining experience is a strong plus.
• Proven ability to carry out another chef’s vision with consistency and discipline.
• Strong knowledge of food cost, labor control, inventory and kitchen financials.
• In-depth knowledge of food safety regulations and HACCP standards. ServSafe Manager certification is preferred.
• Strong leadership, communication and team-building skills.
• Ability to work under pressure in a fast-paced environment, with availability that includes nights, weekends and holidays.
• A degree or diploma in Culinary Arts or Hospitality is preferred but not essential.

Days: Sunday, Wednesday, Thursday, Friday, Saturday

Shifts: Night