Executive Pastry Chef

Kessler Collection

Savannah (GA)

On-site

USD 60,000 - 80,000

Full time

14 days+

A complete application in a minute

Tailored resume and cover letter, ready to send.

Get past ATS filters

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k) Retirement Plan with employer-m

Paid holidays

Paid vacation

Paid sick leave

Tuition reimbursement

Job summary

Kessler Hotels is seeking a Pastry Chef to oversee all daily operations of the Pastry kitchen, ensuring quality desserts and impeccable presentation. The role involves leading a kitchen team, managing inventory, and ensuring cost controls while maintaining the highest culinary standards.

You will train and mentor staff, develop seasonal menus, and uphold sanitation and safety standards in a luxury hotel setting.

Qualifications

3+ years of relevant work experience in pastry/kitchen roles.
Experience within luxury brand/markets – preferred.
Food Safety Manager certification – required or attained within 30 days.

Responsibilities

Oversee daily operations of the Pastry kitchen and ensure high-quality dessert presentations.
Develop and train staff, ensuring adherence to recipes, portions and plating standards.
Cost and present desserts; monitor budgeting for the culinary department.
Create seasonal desserts and assist with menu development; supervise inventory and ordering.
Maintain sanitation practices and health-code compliance; supervise safety across BOH.

Skills

Leadership

Kitchen sanitation

Staff mentoring

Education

Culinary Pastry & Baking degree

Job description

Kessler Hotels

Kessler Hospitality’s portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah’s entertainment destination, or an elite ski lodge. As the founding member of Marriott’s Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

Kessler Hotels

Yearly

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 overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.

Responsibilities

Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
Maintain the integrity of Company proprietary information and protect Company assets.
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
Develop & Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests.
Costing all food items and assisting the Executive Chef with monthly reports.
Creates kitchen labor schedules that meet the Peak Performance criteria.
Assists with the creation of seasonal, monthly, weekly & daily specials and menus
Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Conduct hands‑on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks.
Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
Develop, implement and maintain sanitation practices and protocol.
Work with management on on‑going and monthly/seasonal menu development, staff training and photo shoots.
Create and monitor kitchen inventory to include order inspections and item selection.
Order and maintain outlet kitchen supplies at par levels to ensure quality production
To be able to read, understand and produce in a timely manner.
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
Maintain neat, clean and professional appearance according to standards
Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
To attend all training and meetings as directed.
To perform other tasks, including cross‑training as directed.
All other duties as assigned, planned or un‑planned

Qualifications

Culinary Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required
3+ years of relevant work experience in similar scope and title – required
Experience within luxury brand/markets – preferred
Food Safety Manager certification – required or attained within 30 days

Benefits

We are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance 401(k) Retirement Plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave (provided in accordance with applicable law)
Employee assistance program (EAP)
Educational opportunities / Tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based In Washington

8 paid holidays per year
Up to 20 days of paid vacation per year, based on classification and length of service
Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based In Colorado

8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year
Up to 20 days of paid vacation per year, based on classification and length of service
6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based In California

8 paid holidays per year
Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.
Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement (CBA). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.