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Hotel Chef Jobs in Georgia (NOW HIRING)

Recess Hotel and Club

Executive Sous Chef

Savannah, GA · On-site

$60K - $77K/yr

Opening in Fall 2026, Recess Hotel & Club is bringing a new kind of hospitality to the heart of ... The Executive Sous Chef is responsible for maintaining the highest standards of food quality ...

Recess Hotel and Club

Banquet Chef

Savannah, GA · On-site

Opening in Fall 2026, Recess Hotel & Club is bringing a new kind of hospitality to the heart of ... Recess Hotel & Club is seeking a highly driven and attentive Banquet Chef to lead the planning ...

Stonebreaker Hotel

Executive Chef

Savannah, GA · On-site

$66K - $91K/yr

Stonebreaker Hotel is looking for passionate Food & Beverage leaders to join our growing team. This ... Stonebreaker Hotel is looking for an Executive Chef. If you have a passion for food and customer ...

Hyatt Hotels Corporation

Banquet Sous Chef

Atlanta, GA · On-site

$48K - $64K/yr

Assume the role of liaison between all departments within the culinary division and all other hotel ... Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Hyatt Hotels & Resorts ...

Hotel Bardo Savannah

Sous Chef

Savannah, GA · On-site

$46K - $62K/yr

Hotel Bardo team member benefits include PTO and paid holidays, 401k matching, health and ... The Sous Chef will work closely with culinary leadership to execute menus, develop team members ...

Hyatt Hotels Corporation

Banquet Chef

Atlanta, GA · On-site

The goal of the Banquets Sous Chef is to manage the hotel's Banquet Kitchen and work with the Executive Chef and Executive Sous Chef to create, implement and maintain quality standards. The ideal ...

FORTH Hotel and Club

Chef De Partie - Banquets

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Banquets

Atlanta, GA

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Elektra

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Banquets

Atlanta, GA

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Elektra

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Banquets

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Elektra

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Elektra

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

Hyatt Hotels Corporation

Executive Sous Chef

Savannah, GA · On-site

$60K - $77K/yr

Assume the role of liaison between all departments within the culinary division and all other hotel departments * Supervise departmental Sous Chefs performance and provide them council as to the ...

FORTH Hotel and Club

Chef De Partie - Il Premio

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Il Premio

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

FORTH Hotel and Club

Chef De Partie - Il Premio

Atlanta, GA · On-site

$18.25 - $23/hr

Property Description Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination ... As a Chef de Partie you will work with the Executive Chef in overseeing all aspects of culinary ...

Loews Hotels

Chef de Cuisine

Atlanta, GA · On-site

$64K - $87K/yr

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our ... The Chef de Cuisine is responsible for overseeing the culinary operations of the restaurant ...

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Hotel Chef information

See Georgia salary details

$27K

$67K

$96.3K

How much do hotel chef jobs pay per year?

As of Aug 20, 2026, the average yearly pay for hotel chef in Georgia is $66,967.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,200.00 and $76,800.00 per year, depending on experience, location, and employer.

What does a hotel chef do?

A Hotel Chef is responsible for overseeing the preparation and presentation of food in a hotel’s kitchen. Their duties include designing menus, supervising kitchen staff, ensuring food safety standards, and managing kitchen inventory. They work closely with other departments to accommodate guests’ dietary needs and maintain high culinary standards. Hotel Chefs also handle budgeting, purchasing, and may be involved in staff training and development.

What are the key skills and qualifications needed to thrive as a hotel chef, and why are they important?

To thrive as a Hotel Chef, you need culinary expertise, a strong understanding of food safety, and often a degree from a culinary school or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications such as ServSafe are typically required. Leadership, creativity, and effective communication are crucial soft skills for managing kitchen staff and crafting memorable dining experiences. These skills ensure consistent, high-quality food service, efficient kitchen operations, and guest satisfaction in a competitive hospitality environment.

What are some common challenges a hotel chef faces in managing a kitchen team?

Hotel Chefs often manage a diverse team with varying skill levels, which can present challenges in maintaining consistent food quality and efficient workflow. Balancing multiple meal services, accommodating special dietary requests, and adapting to high guest volumes during peak times require strong organizational and communication skills. Additionally, Hotel Chefs must ensure compliance with health and safety regulations while fostering a positive, collaborative environment to keep the team motivated and productive.

What is the difference between Hotel Chef vs Restaurant Chef?

AspectHotel ChefRestaurant Chef
CredentialsCulinary degree, certifications in food safetyCulinary degree, certifications in food safety
Work EnvironmentHotels, large kitchens, banquet settingsRestaurants, smaller kitchens, dining areas
Employer & IndustryHotels, hospitality industryRestaurants, food service industry
Common Search/ComparisonYesYes

The main difference between a Hotel Chef and a Restaurant Chef lies in their work environment and scope. Hotel Chefs typically work in large hotel kitchens, preparing meals for guests across various dining venues and events. Restaurant Chefs focus on daily restaurant service, often with a more specialized menu. Both roles require culinary certifications and experience, but their daily responsibilities and settings differ significantly.

How do you become a hotel chef?

To become a hotel chef, you typically need to complete culinary training through a culinary school or apprenticeship, gain experience working in kitchens, and develop skills in food preparation and kitchen management. Many hotel chefs also obtain certifications such as ServSafe or other food safety credentials to enhance their qualifications.

How much does a hotel chef earn in a hotel?

A hotel chef's salary varies based on experience, location, and the size of the hotel, but typically ranges from $30,000 to $70,000 annually. Executive chefs or head cooks in upscale hotels can earn higher salaries, often exceeding $80,000 per year. Compensation may also include tips, bonuses, and benefits related to the hospitality industry.

What are popular job titles related to Hotel Chef jobs in Georgia?

For Hotel Chef jobs in Georgia, the most frequently searched job titles are:

What job categories do people searching Hotel Chef jobs in Georgia look for?

The top searched job categories for Hotel Chef jobs in Georgia are:

What cities in Georgia are hiring for Hotel Chef jobs?

Cities in Georgia with the most Hotel Chef job openings:

Hotel Chef jobs near you
Infographic showing various Hotel Chef job openings in Georgia as of August 2026, with employment types broken down into 1% As Needed, 65% Full Time, 23% Part Time, 1% Temporary, 7% Contract, and 3% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $66,967 per year, or $32.2 per hour.

Executive Sous Chef

Recess Hotel and Club

Savannah, GA • On-site

$60K - $77K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 15 days ago

Job description

Recess is where the everyday takes a break.
Opening in Fall 2026, Recess Hotel & Club is bringing a new kind of hospitality to the heart of Savannah. Housed within the historic Manger Building, Recess blends a 221-room lifestyle hotel with a members club, rooftop pool, French brasserie, wellness club, coworking spaces, and lively social venues-all designed around one simple idea: life is better when there's room to play.
Recess is the newest project from Left Lane, the team behind Hotel Bardo Savannah. In just one year, Bardo has earned Condé Nast Traveler's inaugural Triple Crown distinction-recognizing hotels that have achieved the publication's Hot List, Gold List, and Readers' Choice Awards-along with the inaugural Michelin Key designation and recognition from Travel + Leisure as one of the Best New Hotels of the Year. It's this same commitment to thoughtful hospitality and unforgettable experiences that we're bringing to Recess.
We're building more than a hotel. We're building a team of people who believe great hospitality is thoughtful, personal, and a little unexpected. Whether you're welcoming guests, creating memorable meals, keeping the operation running seamlessly, or leading a team, every role helps shape the Recess experience from day one.
If you're curious, collaborative, and excited by the opportunity to build something from the ground up, we'd love to meet you.
Find and seek. Stay here, play here. Welcome to Recess.
About the role
The Executive Sous Chef is responsible for the day-to-day leadership, execution, and oversight of all culinary operations at Recess Hotel & Club. This position partners closely with the Executive Chef to ensure exceptional food quality, operational excellence, financial performance, and team development across all restaurant outlets, banquet operations, in-room dining, club dining, employee dining, and special events.
The Executive Sous Chef is responsible for maintaining the highest standards of food quality, consistency, presentation, sanitation, safety, and guest satisfaction while fostering a culture of accountability, collaboration, and continuous improvement. This role provides leadership across all culinary venues and experiences within the hotel and club, ensuring a seamless and elevated dining experience for guests, members, and team members alike.
The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste, and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
What you'll do
  • Ensure all culinary operations consistently reflect and uphold the brand standards, service philosophy, and guest experience expectations of Recess Hotel & Club.
  • Provide daily leadership and oversight of all culinary operations throughout Recess Hotel & Club, ensuring exceptional quality, consistency, and execution across all dining venues, banquet functions, club operations, in-room dining, employee dining, and special events.
  • Partner with the Executive Chef to execute the culinary vision, operational goals, and financial objectives of the department.
  • Lead and develop Sous Chefs, Kitchen Supervisors, and culinary team members through training, coaching, performance management, and ongoing professional development.
  • Oversee all aspects of food production, preparation, presentation, and service to ensure adherence to established recipes, standards, and specifications.
  • Monitor and maintain the highest standards of food quality, portion control, taste, temperature, and visual presentation.
  • Ensure kitchens are properly staffed, organized, and prepared to meet forecasted business levels and service demands.
  • Collaborate with Food & Beverage leaders to ensure seamless execution of all guest, member, and event experiences.
  • Respond to guest concerns and feedback in a timely and professional manner, implementing solutions that enhance guest satisfaction.
  • Manage labor productivity through effective scheduling, staffing, and deployment of culinary team members.
  • Monitor food costs, labor costs, inventory levels, waste, and purchasing practices to support departmental financial goals.
  • Review and approve product orders, ensuring proper quality, quantity, pricing, and vendor compliance.
  • Oversee receiving, storage, rotation, and requisition procedures to maintain product integrity and minimize loss.
  • Assist with budgeting, forecasting, menu costing, and menu engineering initiatives.
  • Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special event programming.
  • Conduct daily line checks and kitchen inspections to ensure compliance with quality, sanitation, and safety standards.
  • Ensure compliance with all company policies, standard operating procedures, and culinary standards.
  • Maintain compliance with all local, state, and federal health department regulations, food safety requirements, and HACCP standards.
  • Lead sanitation and food safety training initiatives and ensure proper food handling, storage, labeling, and temperature controls are consistently followed.
  • Conduct performance evaluations, disciplinary actions, and recognition initiatives in accordance with company policies.
  • Prepare and review departmental reports including labor reports, payroll, inventory reports, food cost reports, production sheets, and operational summaries.
  • Support recruitment, interviewing, onboarding, and retention efforts for culinary team members.
  • Participate in Manager on Duty coverage and hotel leadership initiatives as assigned.
  • Foster a culture of teamwork, accountability, professionalism, and continuous improvement throughout the culinary department.
  • Maintain regular attendance and flexibility to work evenings, weekends, holidays, and extended hours as business levels require.
  • Perform other duties as assigned by the Executive Chef or hotel leadership.

Qualifications
  • Minimum of 5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment, including at least 2 years in a Sous Chef or equivalent management role.
  • Culinary degree, formal culinary training, or equivalent combination of education and experience preferred.
  • Proven experience leading multiple outlets, banquet operations, and high-volume food production environments.
  • Strong knowledge of food preparation techniques, culinary trends, menu development, food costing, inventory management, purchasing, and labor management.
  • Comprehensive understanding of food safety regulations, sanitation standards, and local health department requirements.
  • Demonstrated ability to lead, motivate, coach, and develop high-performing culinary teams.
  • Strong financial acumen with experience managing food costs, labor costs, budgets, and operational performance metrics.
  • Excellent organizational, planning, problem-solving, and decision-making skills.
  • Ability to prioritize multiple projects and adapt effectively in a fast-paced, service-driven environment.
  • Strong verbal and written communication skills with the ability to interact professionally with guests, members, team members, and leadership.
  • Proficiency with scheduling, payroll, inventory, purchasing, and culinary management systems preferred.
  • Must maintain a professional appearance and demeanor consistent with the standards of Recess Hotel & Club.
  • Must be able to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require.
  • Must be able to stand and walk for extended periods and frequently lift, carry, push, and pull up to 50 pounds.
  • Ability to maintain confidentiality and exercise sound judgment when handling sensitive information.
  • Demonstrated commitment to delivering exceptional guest experiences while upholding company values and service standards.

Why Recess?
Build something from the beginning.
  • Join the opening team behind one of Savannah's most anticipated lifestyle hotels and help shape the guest experience from day one.

Take care of yourself.
  • Medical, dental, vision, and wellness benefits for eligible full-time team members
  • Company-matched 401(k) with fast vesting
  • Up to 20 days of paid time off, paid holidays, and a paid birthday
  • Complimentary daily team member meal

Experience the brand.
  • Complimentary two-night stay at Hotel Recess & Club Savannah
  • Team member discounts on dining, Saltgrass Spa treatments, retail, and The Cooking School at Saint Bibiana
  • Complimentary fitness classes

Travel farther.
  • Employee rates at select Leading Hotels of the World properties
  • Discounts at Highgate hotels worldwide

Grow with Left Lane.
  • Referral incentives and guest recognition programs
  • Career development opportunities across a growing hospitality portfolio
  • The opportunity to help shape one of hospitality's most exciting lifestyle brands

Apply