Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Beginning in late 2019, JW Marriott Savannah Plant Riverside District is set to transform Savannah’s historic riverfront into a vibrant new entertainment destination inviting guests and visitors to experience incredible dining between 12+ outlets, live music and concerts, high-end shopping and inspired hotel stays. The JW Marriott Savannah will offer 419 beautifully appointed guest rooms and suites for couples, families, business guests and groups looking for inspiration, and discerning travelers with an appetite for something different.

JW Marriott Savannah offers a work experience unlike any other—where pursuing your passion is not only welcomed, it’s actively encouraged. We’re seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District.

As a Grand Performer, you will have access to ELITE Benefits/Perks such as:

• Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends
• Free Employee Meals
• We are all friends here!  Refer your friends and get a Bonus up to $2000 if they are hired!
• Largest Hospitality Employer in Savannah – growth opportunities are unlimited!
• 20% Discount at all Kessler restaurants, Art Galleries, and Spas
• Start early with your Retirement Plan!  401K match up to 6% - goes into effect after 3 months
• Health Insurance Plans as low as $22/week!
• Stay Healthy!  Kessler Wellness Challenge – promotes healthy lifestyle with discounts at gyms and giveaways
• Discounted Bus Passes
• We care about your Fur Babies too!  We provide discounted Pet Insurance!
• 23 days of Paid Time Off (PTO)/year – start accruing right away!
• Enjoy the Holidays! We offer Seven (7) paid holidays throughout the year!
• ” Tickets at Work” discounts, special access to theme parks and more!
• Recognition Program with amazing prizes!
• Tuition Reimbursement and Professional Certification Assistance
• Company paid Basic Life Insurance $10,000

*****This position is expected to start 1 month prior to opening date*****

The overall objective and purpose of the Chef de Cuisine position is to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership

while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.

Areas of Responsibility

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

• 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.
• Costing all food items and assisting the Food and Beverage director with monthly reports.
• Creates kitchen labor schedules that meet the Peak Performance criteria.
• Assists with the creation of seasonal, monthly and weekly 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 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, cooks and Stewards
• 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 on-going and monthly/seasonal menu development, staff training and photo shoots.
• Create and monitor kitchen inventory to include order inspections and item selection.

• 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

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.

• Sous Chef
• Cooks
• Stewards
• Key Partnerships

To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.

• Executive Chef
• Executive Sous Chef
• F&B Director
• Property Ops Team
• Sous Chefs

• The work environment/conditions described herein are representative of those that an incumbent may experience.
• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. 

Education, Certifications, Work Experience:

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 3+ years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager certification – preferred or attained within 30 days

This company is an equal opportunity employer.

frnch1