| Position | Sous Chef |
| Posted | 22 May 2026 |
| Expired | 21 Jun 2026 |
| Company | Lester's |
| Location | Savannah | US |
| Job Type | Full Time |
Latest job information from Lester's for the position of Sous Chef. If the Sous Chef vacancy in Savannah matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.
Please note that applying for a job may not always be easy, as new candidates must meet certain qualifications and requirements set by the company. We hope the career opportunity at Lester's for the position of Sous Chef below matches your qualifications.
The Douglas & Lester's
The Sous Chef is a junior culinary leader responsible for executing and maintaining daily kitchen operations across The Douglas and Lester's. This role requires a chef who is equally committed to cooking, leadership, and operational discipline.
The Sous Chef is expected to be hands-on and present - actively cooking, leading service, and guiding the team in real time while also managing the systems that support a healthy business. Responsibilities include labor planning, food cost control, ordering, and waste management. These are core expectations of the role, not secondary tasks.
This position operates under the leadership of Chef de Cuisine, Jonathan Robles, and the Culinary Director, Jacques Larson, a two-time James Beard nominee, and serves as the secondary on-site culinary authority. During the opening months of operation, the sous chef will work closely with Chef Jonathan and Chef Larson to establish standards, systems, and rhythm, with increasing autonomy over time.
The ideal candidate leads calmly and consistently, sets standards through action, and believes that strong kitchens are built through structure, fairness, and accountability.
ABOUT LESTER'SLester's is a seafood-centric restaurant scheduled to open in May 2026 and will operate seven days a week, with both lunch and dinner services. The menu is rooted in seasonal ingredients, coastal influences, and disciplined technique, with a strong emphasis on consistency and preparation.
Lester's is designed to feel approachable yet precise. The kitchen is expected to operate with confidence and clarity, supported by systems that allow quality to scale across services. The Chef de Cuisine will play a central role in opening the restaurant, building the team, establishing workflows, and setting the tone for daily operations.
WHO WE ARE - OBSTINATE HOSPITALITY
Obstinate Hospitality is best known for ingredient-driven cooking, thoughtful leadership, authentic superior service and an enduring commitment to craft. The group is best known for The Obstinate Daughter and Wild Olive restaurants that have earned long-standing respect for their consistency, warmth, and craft.
Wild Olive opened in 2009 and is located on Johns Island. The Obstinate Daughter then followed in 2014 and is located on Sullivan's Island. Both restaurants are located in Charleston area of South Carolina and have become staples in the restaurant culture there.
The goal is not rapid expansion, but the creation of places that last. The Douglas and Lester's represent the group's expansion into Savannah, extending this philosophy into a boutique hotel and restaurant.
KEY RESPONSIBILITIES
EXPERIENCE & QUALIFICATIONS
COMPENSATION & BENEFITS
Starting compensation for this position is a salary range of $60,000 - $75,000 per year. The determination of what a specific employee in this job classification is paid depends on several factors, including, but not limited to, prior employment history/job-related
knowledge, qualifications and skills, etc.
The Douglas is an Equal Opportunity Employer
More detail about Lester's part of The Douglas & Lester's, please visitAfter reading and understanding the criteria and minimum qualification requirements explained in the job information Sous Chef at the office Savannah above, immediately complete the job application files such as a job application letter, CV, photocopy of diploma, transcript, and other supplements as explained above. Submit via the Next Page link below.
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