AM Sous Chef – Banquets & Menu Innovation Lead

The Dewberry Charleston; Charleston, Northern (SC, KY); Hybrid; USD 45,000 - 60,000; Full time

Benefits offered by this job

401K with Company Match

Education Reimbursement

Paid Maternity Leave

Complimentary Downtown Parking

Complimentary Dry Cleaning

Complimentary Daily Lunch Buffet

Best-in-class health & supplemental保险

Flexible Paid Time Off

Job summary

The Dewberry Charleston is seeking an AM Sous Chef to lead and manage culinary operations in a dynamic hotel environment, supporting executive chefs and the culinary team. Responsibilities include planning, staff supervision, banquet prep, and ongoing menu development to reflect trends and regional tastes.

You will coordinate with Front of House and hotel staff to ensure top quality food and service, uphold safety standards, and contribute to budget planning and cost controls.

Qualifications

• Culinary degree preferred.
• Two to three years of food and culinary management experience preferred.
• Excellent written and verbal communication skills.
• Ability to work with difficult internal and external guests with tact and diplomacy.
• Ability to write routine reports and correspondence.
• Ability to speak in front of large groups of customers and/or employees.
• Ability to solve problems and handle multiple situations.
• Artistic ability to create innovative menu items and presentations.

Responsibilities

• Assist the Executive Chef, Executive Sous Chef, and Executive Pastry Chef with planning, preparation, production and control for all outlets and banquets.
• Hire, train, supervise, and schedule cooks and other kitchen staff.
• Ensure culinary staff are scheduled according to productivity and cost controls.
• Attend BEO meetings and create worksheets for Banquet events.
• Maintain rapport with hotel staff to ensure efficient operations and service.
• Organize and conduct meetings with Culinary and Front of House teams.
• Monitor team performance, product quality and production flow.
• Create and implement new menu items based on trends and regional tastes.
• Audit storeroom and direct items to maintain quality and health code compliance.
• Enforce safety procedures and cleanliness standards; assist with annual food budget.

Skills

Culinary management

Communication skills

Problem solving

Public speaking

Report writing

Menu item creation

Guest relations

Education

Culinary degree

Job description

The Dewberry Charleston is seeking an AM Sous Chef to lead and manage culinary operations in a dynamic hotel environment, supporting executive chefs and the culinary team. Responsibilities include planning, staff supervision, banquet prep, and ongoing menu development to reflect trends and regional tastes.

You will coordinate with Front of House and hotel staff to ensure top quality food and service, uphold safety standards, and contribute to budget planning and cost controls.