AM Sous Chef

The Dewberry Charleston•Charleston, SC

1d•Onsite

About The Position

The AM Sous Chef is a key member of the Culinary department, reporting to the Executive Chef. This role involves assisting with all aspects of food planning, preparation, production, and control for various food outlets and banquet facilities. The AM Sous Chef will also be responsible for hiring, training, supervising, and scheduling culinary staff, ensuring proper scheduling according to productivity standards and cost controls. This position requires attending BEO meetings, creating work sheets for banquets, and maintaining a strong working relationship with all hotel staff to ensure efficient operations and excellent customer service. The role includes monitoring team performance, product quality, and production flow, as well as creating and implementing new menu items based on food trends and regional tastes. Additionally, the AM Sous Chef will audit food storerooms, enforce safety procedures and cleanliness standards, and assist with the annual food budget.

Requirements

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.

Nice To Haves

Culinary degree preferred
Two to three years of Food and Culinary management experience preferred, but not required

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