Chef de Cuisine - Turbine Cafe

Kessler Hospitality is a renowned hospitality company known for its portfolio of artistically inspired boutique hotels that combine unique design, luxurious accommodations, enriching ambiance, and intuitive service. Established as the founding member of the Marriott Autograph Collection, Kessler Hospitality offers properties located in various states including Alabama, Colorado, Georgia, Florida, North Carolina, and South Carolina. Each hotel under the Kessler brand features exquisite art, music, and cultural influences that are accessible and inviting, catering to the individualist traveler who seeks a distinctive, original experience. Their properties range from cutting-edge downtown icons to premier luxury lodges and entertainment destinations.

One of their flagship locations is the AAA Four Diamond JW Marriott Savannah Plant Riverside District, set in the historic heart of Savannah on the picturesque Savannah riverfront. This hotel perfectly blends the historical significance of Savannah with modern luxury and vibrant entertainment. The resort comprises three architecturally unique buildings: the Power Plant with its chic industrial design, the Three Muses with romantic styling, and the Atlantic exhibiting contemporary maritime elements. Guests can immerse themselves in the lively downtown Savannah shopping district, enjoy culinary excellence at the hotel's restaurants, relax at riverside bars, or partake in one of the city's popular walking tours. The Plant Riverside District also boasts a luxurious spa and exciting nightlife, making it a premier destination for both leisure and business travelers.

The role of the Chef de Cuisine at the JW Marriott Savannah Plant Riverside District is a pivotal position responsible for maintaining the highest standards of food quality, consistency, appearance, taste, and cost control within the kitchen. This role requires an experienced culinary leader who can oversee the daily kitchen operations, including hot food preparation, bakery goods, and cold pantry items. The Chef de Cuisine will also play a key role in staff training, supervising adherence to corporate quality standards, managing food specifications, implementing portion control, ensuring sanitation compliance, and driving guest satisfaction.

As part of the leadership team, the Chef de Cuisine coordinates with other Food and Beverage managers to address operational challenges and keeps supervisors informed of significant issues. They are tasked with loss prevention, timely report submissions such as payroll and revenue, and enforcing standard operating procedures across all dining outlets. Critical to the role is responding quickly and effectively to guest feedback and complaints, conducting staff performance appraisals, and meticulously overseeing food purchasing for quality and cost-efficiency.

This position demands a hands-on approach to the kitchen's workflow, including preparing daily food production sheets, ensuring proper food storage and sanitation throughout shifts, and supervising cafeteria operations, including menu design. The Chef de Cuisine must maintain compliance with health department sanitation laws and liquor regulations, collaborate with the Executive Chef and Director of Food and Beverage on menu development, and support corporate promotions and buffet standards.

The Chef de Cuisine role requires strong communication skills to effectively interact with staff and guests, multitasking capabilities to juggle multiple departmental duties, and a warm, service-oriented demeanor. Candidates must be able to work flexible hours, often involving physical exertion, and embody the professionalism and grooming standards expected by the hotel. Overall, this is a challenging yet rewarding role for a culinary professional passionate about excellence, leadership, and creating memorable dining experiences for guests in a luxurious and historic setting.