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Why us?

Sage Hospitality Group is set to hire a **Cook** to join us! The Ann Savannah, Apartments by Marriott Bonvoy has recently joined Sage’s growing portfolio of lifestyle properties as it completes its conversion to an Apartments by Marriott Bonvoy concept by early 2025. This is a unique opportunity to shape the creation of one of the first Apartments by Marriott Bonvoy properties in North America! An opportunity to leave a lasting impression and to be a part of the footprint of such an dynamic concept.

Apartments by Marriott Bonvoy offers the luxury of space of a hotel combined with the warmth of home – where a guest can feel like a local in well-appointed upscale lifestyle boutique spaces complete with full kitchens, space for dining, and living rooms for, well, living.

The Ann Savannah, Apartments by Marriott Bonvoy marks an exciting new chapter for both Savannah’s hospitality scene and Sage Hospitality. We’re thrilled to bring our 40+ years of expertise to Marriott’s new Apartments by Bonvoy concept, which we believe has tremendous growth potential across many of our target markets nationwide. We are grateful to partner with Tidal on this exciting conversion project and look forward to partnering with Marriott on growing the Apartments by Marriott brand as we continue our journey to become America’s favorite lifestyle hospitality company,” said Daniel del Olmo, president of Sage Hospitality Group.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities

+ Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

+ 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.

+ Assist in keeping buffet stocked.

+ 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.

Qualifications

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one-year food service or related work.

Knowledge/Skills

Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

+ Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.

+ Periodic climbing required.

+ Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

+ Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

+ Continuous standing -during preparation, during service hours or during expediting, usually all day.

+ Must be able to hear equipment timers and communicate with other staff.

+ Must be able to see that product is prepared appropriately.

+ Lifting, pushing, pulling and carrying.

+ Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

**ID:** _2025-27205_

**Position Type:** _Regular Part-Time_

**Property** **:** _The Ann Savannah_

**Outlet:** _Hotel_

**Category:** _Culinary_

**_Address_** **:** _110 Ann St_

**_City_** **:** _Savannah_

**_State_** **:** _Georgia_

EOE Protected Veterans/Disability