J1 Visa - Cook ; Prep

Kessler Hotels is a boutique hospitality group featuring artistically inspired hotels across the United States. The company emphasizes unique design, luxurious accommodations, and intuitive service.

The AAA Four Diamond JW Marriott Savannah Plant Riverside District is located in the heart of historic Savannah on the Savannah Riverfront. The property offers easy access to downtown shopping, dining, waterfront bars, and walking tours, and it features three distinctive buildings with rich architectural history.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria, and Banquets. The role requires maintaining the highest standards of presentation, cleanliness, and safety while minimizing waste and optimizing cost/production ratios.

• Maintain cleanliness and organization of all storage areas.
• Prepare necessary food and station items before restaurant opening to ensure prompt service.
• Prepare and display buffet food items per hotel standards.
• Recognize quality standards for fresh produce, fish, dairy, and meat.
• Maintain a clean and sanitary environment using proper handling, storage, and sanitation procedures.
• Prepare banquet foods to specifications on Banquet Event Orders.
• Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
• Follow hotel standard recipes; specials are prepared under the 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.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Support any position in the kitchen that requires assistance.
• Follow all Health Department and company regulations regarding food and storage safety.
• 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 in and out under supervision as needed.

• High school diploma or equivalent; culinary experience required.
• Flexible with long hours; may be required as needed.
• Capable of exerting up to 50 pounds occasionally and 20 pounds frequently for lifting, carrying, pushing, or pulling.
• Ability to stand for the entire shift.
• Ability to tolerate temperature variations both hot and cold.
• Thorough knowledge of menus and preparation required per 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