J1 Visa; Pastry - Cook

Kessler Hotels – Cook (Savannah, SC)

Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, and intuitive service. Properties are located in Alabama, Colorado, Georgia, Florida, North Carolina and South Carolina, including the AAA Four Diamond JW Marriott Savannah Plant Riverside District, the heart of historic Savannah.

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, dine at the hotel’s many restaurants, relax at riverside bars, or take walking tours. The district features three unique buildings with historic and contemporary elements, alongside a spa and vibrant nightlife.

As a Cook, you will prepare all food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards for an appealing product. You will also ensure cleanliness, sanitation and safety in the kitchen and work areas, and minimize waste while maximizing cost-to-production ratio.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to restaurant opening to ensure prompt service during operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Maintain a clean and sanitary environment with proper handling, storage and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes, with specials under direction of the Chef or Kitchen Supervisor.
• Break down 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 injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food, 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.

• 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 when lifting, carrying, pushing, pulling or otherwise moving 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 charbroiling, poaching, deep‑frying, sautéing, braising, roasting and par‑cooking.
• Knowledge of herbs and spices and proper use of each.

Entry level

Full‑time

Management and Manufacturing

Hospitality

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