Cook 2 (Line Cook) - Myrtle & Rose Rooftop Bar

Kessler Collection; Savannah (GA); On-site; USD 30,000 - 45,000; Full time

Job summary

Kessler Collection seeks a Cook to prepare food for restaurants and events at the JW Marriott Savannah Plant Riverside District. Candidates should have culinary experience and the ability to maintain a clean work environment while adhering to safety standards.

This role involves preparing meals for various operations including Room Service and Banquets. The ideal candidate will be flexible, able to lift heavy items, and proficient in various cooking techniques.

Qualifications

• Culinary experience required.
• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Proficiency in various cooking techniques.

Responsibilities

• Prepare all food items according to standardized recipes.
• Maintain cleanliness and organization of all storage areas.
• Prepare and display buffet food items according to hotel standards.

Skills

Culinary experience

Knowledge of cooking techniques (charbroiling, poaching, etc.)

Ability to lift and carry heavy objects

Knowledge of herbs and spices

Education

High School diploma or equivalent

Job description

Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties in Alabama, Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are deliberately approachable. Designed to inspire and to encourage unforgettable experiences, Kessler guests are immersed in redefined Bohemian luxury, from a cutting‑edge downtown icon to a premier luxury lodge, Savannah’s entertainment destination, and an elite ski lodge. Kessler Hospitality was the founding member of the Marriott Autograph Collection, introduced with seven Autograph Collection branded hotels. Each property is a bold, original hotel carefully created with style and the individualist traveler in mind.

Location

The AAA Four Diamond JW Marriott Savannah Plant Riverside District is located in the heart of historic Savannah on the Savannah riverfront, with countless activities a short walk away. Explore the downtown Savannah shopping district, eat at one of the hotel's many restaurants, reconnect with friends at our riverside Savannah bars, or embark on one of the city's various walking tours. Once a power plant, Plant Riverside District represents the beauty of progress. Our three unique buildings are enriched in history, from chic architecture in the Power Plant to romantic styling in the Three Muses and contemporary maritime details in the Atlantic. Complete your experience with a relaxing visit to the hotel spa before you enjoy the vibrant nightlife in the entertainment district.

Overview

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. They are also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par‑cooking.
• Knowledge of herbs and spices and proper use of each.