Executive Chef, Recess Hotel & Club

Recess is where the everyday takes a break. Launching in the Fall of 2026, Recess Hotel & Club will transform Savannah’s storied Manger Building into a new kind of lifestyle hotel and clubhouse. With 221 rooms—including suites and bunk rooms—plus co-working, a rooftop pool, a circuit-based wellness club, a French brasserie, and layered social spaces, Recess is designed as a “public club”: a private clubhouse for all. Locals, members, and travelers will come together to eat, drink, work, play, and connect. The project builds on the momentum of Hotel Bardo Savannah, Left Lane’s flagship urban resort that opened in 2024. Bardo has already been recognized as one of the Best New Hotels in the World by Condé Nast Traveler, Best Hotels of the Year by Travel + Leisure, and earned the inaugural Michelin Key designation—cementing Left Lane as one of hospitality’s most closely watched innovators. Left Lane is a vertically integrated hospitality development and management company focused on transforming historic, iconic properties into layered destinations that reflect their communities. With more than $1.5B in projects planned across Savannah, Memphis, Pittsburgh, Providence, Phoenix, and Bozeman, Left Lane is building a portfolio of hotels, clubs, and experiences that are both nostalgic and forward-looking. Find and seek. Stay here, play here. Welcome to Recess. About the role We are seeing an Executive Cheffor our lifestyle hotel and clubhouseRecess Savannahwith a discerning palate and a passion for creating in-the-moment culinary experiences that delight and inspire. As a key leader in our hospitality community, you'll collaborate with a team of dedicated professionals, bringing thoughtful, personalized service to life. The ideal candidate embodies a spirit of creativity and precision, thriving in a dynamic environment where every detail contributes to an atmosphere of effortless refinement. What you'll do Lead daily kitchen operations, including food preparation, inventory, and cost management, with precision and purpose, in alignment with Brand standards. Monitor the quality and presentation of dishes, ensuring every plate meets our high standards of flavor and artistry. Address guest feedback promptly and warmly, transforming challenges into opportunities for connection. Collaborate with Food & Beverage leaders to ensure clear and thoughtful communication about opportunities and challenges. Uphold and enforce local health department sanitation laws with unwavering attention to safety and compliance. Manage essential reports, including wage progress, payroll, revenue, and team member schedules, with meticulous attention to detail. Develop and implement training programs for kitchen team members, emphasizing quality, creativity, and adherence to company standards. Guide and mentor chefs to maintain excellence and consistency across all outlets. Assess and refine food portion sizes, presentation, taste, and temperature to ensure every dish is a sensory delight and aligned with Brand standards. Oversee daily kitchen activities, ensuring seamless execution from food preparation to cost reporting. Qualifications Proven experience as an Executive Chef or in a similar leadership role, with the ability to lead and inspire culinary teams. Exceptional culinary expertise, with a focus on flavor, presentation, and creating elevated dining experiences that reflect brand standards. Strong knowledge of food safety and sanitation regulations, with a commitment to maintaining the highest standards of compliance. Skilled in managing kitchen operations, including cost control, inventory, and food preparation, while ensuring seamless daily execution. Effective communicator and collaborator. Proficient in developing training programs and managing detailed reports, including payroll, revenue, and schedules. #J-18808-Ljbffr