Pastry Sous Chef

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 Pastry Sous Chef is responsible to assist the Pasty Chef with control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production for banquet and restaurant functions. He/she is also responsible to assist with maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the pastry production areas.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Hotel standards.
• Know and enforce all local health department sanitation laws.
• Check food purchases for proper ordering, quality and price structure.
• Check daily function contracts for all pastry and bread related food requirements.
• Schedule pastry and bread production staff based on business demand.
• Supervise preparation, quality and quantity of all baked items; maintain quality standards within established guidelines.
• Supervise cleaning and equipment maintenance in Pastry Shop.
• Maintain safe and sanitary working environment.
• Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques.
• Inspects all food displays to ensure highest level of eye appeal.
• Remain aware of current market trends and tests new products as they apply to own hotel.

• A culinary degree and at least 2+ years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• 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.
• Perform other duties as requested by management.