Chef de Partie - Banquets

BHC • Charleston, SC

3d

About The Position

The primary role of the Banquets Chef de Partie is to oversee and manage all team members who work in their designated area as well as the general kitchen area. DUTIES & RESPONSIBILITIES: Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill. Run the day-to-day operation of the assigned station in the kitchen. Assist in creating and preparing menu items and specials. Communicate with the Sous Chefs and the Chef de Cuisine regarding menu items, problem situations, or shortages. Work closely and help create standard recipes and plate presentations to maintain standards of quality in production and presentation. Store and rotate items properly Ensure a clean, neat, and organized work area. Perform other tasks or projects as assigned. Follow all guidelines for timely food service to guests. REQUIRED SKILLS & EXPERIENCE: Proficient knife skills are required. Must know the five mother sauces, as well as knowledge of all other hot and cold sauce making. Not limited to stokes, dressing, thickening agents, and applications, marinates. With the ability to teach others this skill Required to have full knowledge of all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques. Minimum 3-6 years of experience in similar kitchen/hotel operations PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: Must be able to lift equipment, supplies, etc. of at least 70 pounds. Must be able to continuously stand for up to 8 hours per shift. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. _______________________________________________________________________________ BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify. A career at BHC is an opportunity to grow, innovate, and make a lasting impact. Here, we cultivate a culture where excellence and integrity thrive, and where each team member’s potential is nurtured in a dynamic, supportive environment. Your talents are recognized. Your ambitions are encouraged. Your work truly matters. Join us and discover where your journey at BHC can take you. Beemok Hospitality Collection (BHC) is a purpose-driven portfolio of hotels, restaurants, and cultural landmarks in Charleston. Founded in 2021, BHC is guided by the belief that hospitality is at its finest when it creates enduring, meaningful connections. The journey began with the revitalization of The Charleston Place and has since grown to include Sorelle, The Riviera Theater, Credit One Stadium, American Gardens, and the upcoming waterfront hotel, The Cooper. Each property reflects BHC’s vision of hospitality as a way to connect people, celebrate culture, and carry Charleston forward. We’d love to hear from you. Share your experience, and if your skills align with our opportunities, a member of our recruitment team will be in touch.

Requirements

• Proficient knife skills are required.
• Must know the five mother sauces, as well as knowledge of all other hot and cold sauce making. Not limited to stokes, dressing, thickening agents, and applications, marinates. With the ability to teach others this skill
• Required to have full knowledge of all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
• Minimum 3-6 years of experience in similar kitchen/hotel operations
• Must be able to lift equipment, supplies, etc. of at least 70 pounds.
• Must be able to continuously stand for up to 8 hours per shift.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

Responsibilities

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
• Run the day-to-day operation of the assigned station in the kitchen.
• Assist in creating and preparing menu items and specials.
• Communicate with the Sous Chefs and the Chef de Cuisine regarding menu items, problem situations, or shortages.
• Work closely and help create standard recipes and plate presentations to maintain standards of quality in production and presentation.
• Store and rotate items properly
• Ensure a clean, neat, and organized work area.
• Perform other tasks or projects as assigned.
• Follow all guidelines for timely food service to guests.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees