Line Cook — Boutique Hotel Kitchen, Flexible Hours

Kessler Collection; Savannah (GA); On-site; USD 36,000 - 64,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Short-term disability

Long-term disability

401(k) Retirement Plan with employer-m

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program (EAP)

Tuition reimbursement

Jury duty leave, personal leave

Job summary

The Cook position at Kessler Hotels in Savannah requires preparing all food items for Restaurants, Room Service, Employee Cafeteria and Banquets based on standardized recipes and quality standards. You will maintain cleanliness, sanitation, and proper storage while minimizing waste and maximizing cost efficiency.

This role demands flexibility for long hours, knowledge of multiple cooking techniques, and the ability to support any kitchen station as needed to deliver exceptional guest experiences.

Qualifications

• Culinary experience required and familiarity with hotel kitchen standards.
• Ability to stand for long shifts and lift up to 50 pounds.
• Flexibility for long hours and varied shifts.
• Knowledge of cooking methods and proper food handling.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Prepare all foods according to hotel standard recipes.
• Complete necessary food and station preparation prior to opening.
• Prepare buffet items and display according to hotel standards.
• Ensure safe handling, sanitation and proper storage of food.
• Support any kitchen position as needed and follow health regulations.

Skills

Culinary experience

Food safety

Stand long shifts

Team player

Education

High School diploma or equivalent

Job description

The Cook position at Kessler Hotels in Savannah requires preparing all food items for Restaurants, Room Service, Employee Cafeteria and Banquets based on standardized recipes and quality standards. You will maintain cleanliness, sanitation, and proper storage while minimizing waste and maximizing cost efficiency.

This role demands flexibility for long hours, knowledge of multiple cooking techniques, and the ability to support any kitchen station as needed to deliver exceptional guest experiences.