H-2B Visa Pastry Chef Jobs

Compensation Type: Yearly

Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties in Colorado, Georgia, Florida, North Carolina or South Carolina, each hotel’s exquisite art, music, and cultural influences are deliberately approachable. Designed to inspire and to encourage unforgettable experiences, Kessler guests are immersed in redefined Bohemian luxury, from a cutting-edge downtown icon to a premier luxury lodge, Savannah’s entertainment destination, and an elite ski lodge. Kessler Hospitality was the founding member of the Marriott Autograph Collection, introduced with seven Autograph Collection branded hotels. Each property is a bold, original hotel carefully created with style and the individualist traveler in mind.

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:

Primary areas of responsibility include, but are not limited to the following:

• 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 ongoing 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 unplanned.

Qualifications

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent:

• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals.
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards.
• Effectively motivate associates and maintain a cohesive team.
• Ability to prioritize and organize work assignments.
• Ability to work well in stressful, high-pressure situations.
• Ability to work with and understand financial information, data and basic arithmetic functions.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts.
• Ability to prepare wide range of pastry offerings.

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection:

• Pastry Sous Chef
• Pastry Supervisor
• Pastry Cook