Sous Chef Daytime Job at The Dewberry Charleston
- Responsible for assisting the Executive Chef, Executive Sous Chef & Pastry Chef with all food, planning, preparation, production and control for all food outlets and banquet facilities.
- Hire, train, supervise, schedule and participate in all activities of cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
- Attend BEO meetings and create work sheets for banquets events.
- Maintain a working rapport with all hotel staff for efficient operation and service to customers.
- Organize and conduct meetings with culinary team and service team when necessary.
- Monitor team performance, product quality and production flow, cost continuous improvement where necessary.
- 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 quality products that adhere to all health code requirements.
- Enforce safety procedures and cleanliness standards throughout kitchen.
- Assist Executive Chef and Executive Sous Chef with annual food budget.
Job Requirements:
1. Culinary Degree preferred, but not required.
2. Two-Three years of Food and Culinary management experience preferred, but not required.
3. Excellent Written and Oral Communication skills.
4. Ability to deal with difficult internal and external guests with tact, professionalism and diplomacy.
5. Ability to write routine reports and correspondence.
6. Ability to speak in front of large groups or customers and/or employees.
7. Ability to solve problems and deal with a variety of situations
8. Artistic ability to create theme menus items, presentation, etc.
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