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

Recess Hotel and Club is seeking a responsible and detail-oriented Sous Chef, who will be responsible for supporting all food production and service. This individual leads by example in the kitchen, ensuring organization, communication, and culinary excellence during prep and live events. The role requires strong time management, attention to detail, and the ability to perform under pressure in a fast-paced, event-driven environment.

What you'll do

• Support planning, preparation, and execution of menus for events of varying size and complexity
• Lead kitchen operations during service, ensuring timing, plating consistency, and quality control
• Supervise and train culinary team members, providing coaching and real-time direction during production
• Collaborate with culinary leadership on menu development, recipe execution, and seasonal adjustments
• Maintain high standards of food safety, sanitation, and cleanliness in accordance with local regulations and brand standards
• Oversee inventory, ordering, and product utilization to reduce waste and control food cost
• Assist in managing labor efficiency and staffing levels based on event volume
• Ensure clear communication between banquets and culinary teams

Qualifications

• 3+ years of progressive culinary experience
• Previous leadership or supervisory experience in a professional kitchen
• Strong organizational and multitasking skills
• Ability to execute precise plating and large-batch production simultaneously
• Working knowledge of food safety standards and kitchen sanitation practices
• Ability to work flexible hours, including evenings, weekends, and holidays
• Culinary degree preferred but not required with equivalent experience