Sous Chef: Creative Menu & Banquet Leader

The-Dewberry-; Charleston (SC); On-site; USD 52,000 - 68,000; 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

Job summary

The Dewberry in Charleston, SC is seeking a Sous Chef to support all culinary operations in a busy hotel environment. You will assist the Executive Chef and senior chefs with planning, production, and menu development while supervising and scheduling kitchen staff.

You will lead by example, ensure quality and safety standards are met, and contribute to budget control and guest satisfaction across all outlets and banquets.

Qualifications

• Excellent written and verbal communication skills.
• Ability to deal 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 staff.
• Creative ability to craft innovative menu items.

Responsibilities

• Assist the Executive Chef and other chefs with planning, preparation, production and control for all food outlets and banquets.
• Hire, train, supervise and schedule cooks and other kitchen staff.
• Ensure proper staffing according to productivity and cost controls.
• Attend BEO meetings and create sheets for banquet events.
• Maintain excellent operations and service through coordination with hotel staff.
• Organize meetings with Culinary and Front of House teams as needed.
• Monitor performance, quality and production flow; develop new menu items.
• Audit storeroom and control inventory to meet health codes and quality standards.
• Enforce safety and cleanliness standards; assist with annual food budget.

Skills

Leadership

Communication

Problem solving

Public speaking

Education

Culinary degree

Job description

The Dewberry in Charleston, SC is seeking a Sous Chef to support all culinary operations in a busy hotel environment. You will assist the Executive Chef and senior chefs with planning, production, and menu development while supervising and scheduling kitchen staff.

You will lead by example, ensure quality and safety standards are met, and contribute to budget control and guest satisfaction across all outlets and banquets.