Sous Chef: Lead Culinary Team & Menu Innovator

Automatic Data Processing, Inc.; Charleston (SC); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

401K with Match

Education Reimbursement

Paid Maternity Leave

Downtown Parking

Dry Cleaning

Daily Lunch Buffet

Health & Supplemental Insurance

Flexible PTO

Full-Time and Part-Time Positions

Competitive Pay

Supplemental Coverages

Financial Advising

Job summary

The Dewberry in Charleston, SC is seeking a Sous Chef to lead kitchen operations and collaborate with the Executive Chef to deliver exceptional guest experiences. This role focuses on planning, production, staff supervision, and maintaining high standards across all food outlets and banquets.

You will work closely with a culinary team to ensure cost controls, quality, and timely service while contributing to menu innovation and staff development.

Qualifications

• Culinary degree preferred.
• Two to three years of Food and Culinary management experience preferred, but not required.
• Excellent written and verbal communication skills.
• Ability to deal with difficult internal and external guests with tact, professionalism, 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 deal effectively with a variety of situations.
• Artistic ability to create innovative menu items, presentations, etc.

Responsibilities

• Assist the Executive Chef, Executive Sous Chef, and Executive Pastry Chef with all planning, preparation, production and control for all food outlets and banquet facilities
• Hire, train, supervise, and schedule cooks and other personnel involved in preparing, cooking, and presenting food
• Ensure that Culinary staff are scheduled properly according to productivity standards, cost controls, and forecast needs
• Attend BEO meetings and create work sheets for Banquet events
• Maintain a working rapport with all hotel staff to facilitate efficient operations and service to customers
• Organize and conduct meeting with Culinary team and Front of House service team as necessary
• Monitor team performance, product quality, and production flow
• Create and implement new menu items for all outlets based on food trends and regional tastes
• Audit food storeroom and direct items to maintain consistent, good-quality products that adhere to all health code requirements
• Enforce safety procedures and cleanliness standards throughout the kitchen
• Assist Executive Chef and Executive Sous Chef with annual food budget

Skills

Communication skills

Public speaking

Problem solving

Diplomacy

Education

Culinary degree preferred

Job description

The Dewberry in Charleston, SC is seeking a Sous Chef to lead kitchen operations and collaborate with the Executive Chef to deliver exceptional guest experiences. This role focuses on planning, production, staff supervision, and maintaining high standards across all food outlets and banquets.

You will work closely with a culinary team to ensure cost controls, quality, and timely service while contributing to menu innovation and staff development.