Kessler Collection
About Kessler Collection
Kessler Hotels
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.
Location: Casa Monica Resort and Spa, Autograph Collection. This historic hotel, built in 1888, is nestled in the heart of St. Augustine’s Historic District and offers proximity to Flagler College, Lightner Museum, Castillo de San Marcos and St. George Street. Accommodations combine vintage Moroccan charm with luxury amenities. The on‑site restaurant, Cordova, serves Mediterranean cuisine, complemented by Poseidon Spa treatments.
Overview The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and storage areas while minimizing waste and maximizing cost/production ratio.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation before opening to ensure prompt service during operating hours.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
Prepare food for Banquets, as required, following Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes; specials prepared under supervision.
Break down buffets and kitchen line, storing food and equipment properly after each meal period.
Work banquet food station as scheduled.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits to avoid injury.
Use Production Charts as specified by hotel standards.
Support any kitchen position in need of help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High School diploma or equivalent; experience in a hotel or related field preferred.
Culinary experience required.
Flexible and willing to work long hours when necessary.
Ability to exert up to 50 pounds of force occasionally, or 20 pounds frequently to lift, carry, push, pull, or move objects.
Ability to stand the entire shift.
Ability to withstand temperature variations both hot and cold.
Knowledge of menus and preparation required, according to hotel standards.
Proficiency in cooking techniques: charbroiling, poaching, deep‑frying, sautéing, braising, roasting, par‑cooking.
Knowledge of herbs and spices and proper use.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Location & Salary St Augustine, FL $14.00–$25.00 per hour
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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.
Location: Casa Monica Resort and Spa, Autograph Collection. This historic hotel, built in 1888, is nestled in the heart of St. Augustine’s Historic District and offers proximity to Flagler College, Lightner Museum, Castillo de San Marcos and St. George Street. Accommodations combine vintage Moroccan charm with luxury amenities. The on‑site restaurant, Cordova, serves Mediterranean cuisine, complemented by Poseidon Spa treatments.
Overview The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and storage areas while minimizing waste and maximizing cost/production ratio.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation before opening to ensure prompt service during operating hours.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
Prepare food for Banquets, as required, following Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes; specials prepared under supervision.
Break down buffets and kitchen line, storing food and equipment properly after each meal period.
Work banquet food station as scheduled.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits to avoid injury.
Use Production Charts as specified by hotel standards.
Support any kitchen position in need of help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High School diploma or equivalent; experience in a hotel or related field preferred.
Culinary experience required.
Flexible and willing to work long hours when necessary.
Ability to exert up to 50 pounds of force occasionally, or 20 pounds frequently to lift, carry, push, pull, or move objects.
Ability to stand the entire shift.
Ability to withstand temperature variations both hot and cold.
Knowledge of menus and preparation required, according to hotel standards.
Proficiency in cooking techniques: charbroiling, poaching, deep‑frying, sautéing, braising, roasting, par‑cooking.
Knowledge of herbs and spices and proper use.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Location & Salary St Augustine, FL $14.00–$25.00 per hour
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