Cook ; Lead Cook - Turbine Cafe; Breakfast

Cook 1 (Lead Cook) - Turbine Cafe (Breakfast/Lunch)

Join Kessler Collection as a Lead Cook at the Turbine Cafe, serving breakfast and lunch. This role is part of our boutique hotel brand, offering guests a culinary experience that blends artistry and hospitality.

Location:

Savannah, GA – Overnight employment. Annual salary ranges from $55,000 to $65,000.

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria, and Banquets. The role maintains kitchen cleanliness, sanitation, and safety while minimizing waste and maximizing cost/production ratio.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant.
• 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 service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; specials under direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen line, storing food and equipment properly after 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.
• Use Production Charts as specified by hotel standards.
• Support any position in the Kitchen that requires help.
• Follow all Health Department and Company regulations regarding food and storage standards and 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 out and back in under supervision as needed.

• High school diploma or equivalent; experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and willing to work long hours when necessary.
• Physical ability to exert up to 50 pounds of force occasionally; 20 pounds frequently to move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Thorough knowledge of menus and preparation required, according to hotel standards.
• Proficiency in charbroiling, poaching, deep‑frying, sauté, braising, roasting, and par‑cooking.
• Knowledge of herbs, spices, and proper use of each.

Entry level

Full-time

Management and Manufacturing

Hospitality

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