Kitchen Supervisor - Stone & Webster Chophouse

Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties in Alabama, 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.

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.

The Kitchen Supervisor will assist the Chef de Cuisine with overseeing and supervising the culinary operation, including orders and inventory of all products, department staffing according to hotel business and forecast, and guidance of fellow team members. The Kitchen Supervisor will also effectively and proactively monitor the daily organization and cleanliness of the kitchen and equipment, ensuring that the highest quality of service is provided to all hotel guests.

• Assist Chef de Cuisine in recruiting and retaining a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Assist Chef de Cuisine with the completion of accurate inventory and completion of month-end processes in a timely manner (POs, invoicing, accruals, reclassifications, etc.).
• Ensure maintenance of 100% culinary equipment.
• Ensure that weekly cleaning projects are assigned and completed.
• Lead and guide associates by setting an example of the Company culture and standards.
• Ensure that Pre-Shift meetings and Shift reports are happening daily.
• Provide hands-on operational support in all areas needed.
• Provide training and development with a hands-on approach.
• Follow up with any guest issues and communicate with culinary leadership any follow up needed.
• Review shift reports and ensure concerns/issues are addressed pro-actively.
• Prepare ingredients to use in cooking (peeling, chopping, julienne cutting, brunoise dicing, cross chopping, etc.).
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products.
• Cook food in various utensils or grillers (stir frying, grilling, roasting, baking, sautéing, poaching, simmering, etc.)
• Follows outlined recipes and plating guides to provide consistent product. 
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Ensure a sanitized and orderly environment in the kitchen.
• Oversee storage and rotation of food items according to hotel procedures. 
• Breakdown kitchen line, storing food, cleaning and sanitizing cooking line and equipment properly at the end of each meal period. 
• Practice safe work habits always to avoid possible injury to self or other associates. 
• Follow all Health Department and Company regulations regarding food and storage standards and safety. 
• Perform other reasonable job duties as requested by supervisor.

• A culinary degree and at least 2 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility preferred.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.