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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $16.25 - $19.75
Work Schedule
Standard Hours
Benefits
Sage hotel discounts
SRC Restaurant Discount
Marriott Discount
Medical insurance
Vision Insurance
Dental Insurance
401k
free shift meal
Job Description
The Emporium Kitchen & Wine Market is a distinguished culinary establishment brought to Savannah by Sage Restaurant Concepts, nestled within the elegant Perry Lane Hotel. Located in the heart of Savannah's historic district, the Perry Lane Hotel is a Luxury Collection Hotel that offers 167 exquisitely designed guest rooms and a vibrant atmosphere featuring three lively food and beverage venues. The hotel seamlessly combines regional charm with contemporary aesthetics, creating a sophisticated and welcoming environment for both guests and staff alike. Guests at Perry Lane Hotel are invited to immerse themselves fully in Savannah's rich heritage and lively cultural scene... Show More
Job Requirements
- High school education or equivalent experience
- minimum one year food service or related work
- ability to work as a team member
- ability to communicate with kitchen staff
- ability to lift up to 70 lbs regularly
- capability to climb periodically
- full range of mobility
- ability to stand continuously during shifts
- ability to hear equipment timers and communicate effectively
- ability to see that product is prepared appropriately
- moderate literacy to read use records and special requests
Job Qualifications
- High school education or equivalent experience
- minimum one year food service or related work
- requires an ability to work as a team member and an ability to communicate with kitchen staff
Job Duties
- Prepare food of consistent quality following recipe cards and production and portion standards
- start food items that are prepared ahead of time, making sure not to prepare more than estimated needs
- date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures
- check pars for shift use, determine necessary preparation, freezer pull and line set up
- note any out-of-stock items or possible shortages
- return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables
- assist in setting up plans and actions to correct any food cost problems
- control food waste, loss and usage per SOP
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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