Pastry Chef

The Dewberry Charleston•Charleston, SC

About The Position

PRIMARY FUNCTION: Pastry Chef ABOUT THE DEWBERRY: As a 2022 Condé Nast Traveler Gold List award recipient for Best Hotel in the World, The Dewberry is located in the heart of downtown Charleston, bordering Marion Square, just steps from the shopping and dining on King Street, Museum Mile and The Gaillard Center. Offering 153 thoughtfully appointed rooms, world-class service and unparalleled views, The Dewberry occupies the former L. Mendel Rivers (circa 1964) federal building and pays homage to Charleston’s century architectural splendor. The hotel is the result of owner John Dewberry’s vision of “Southern ReimaginedTM,” which he developed over the course of an eight-year renovation and preservation of the building. The hotel features several event spaces along with the nationally celebrated cocktail program at the brass bar in The Living Room, the whimsical cocktail lounge Citrus Club, treatments at our urban oasis, The Spa, the curated boutique The Shop as well as The Fifth Avenue Club by Saks Fifth Avenue. The Dewberry is known among teammates, guests, and the community as a leader in the field of hospitality. As a brand, The Dewberry teammates, experience, and brand are authentic, humble, and innovative operators driven to anticipate needs and exceed expectations. WHO WE ARE: We are a tight-knit group of passionate individuals who are unrelenting when it comes to offering a flawless experience at The Dewberry while maintaining our unique brand standards. Every Teammate plays a key role in contributing to the success of the whole hotel.

Requirements

Culinary degree preferred, but not required.
Minimum of two years of Food and Culinary Management experience preferred.
Excellent written and verbal communication skills.
Ability to deal with difficult internal and external guests with tact, professionalism, and diplomacy.
Ability to solve problems and deal with a variety of situations.
Artistic ability to create themed menu items, innovative presentation, etc.

Nice To Haves

Culinary degree preferred, but not required.
Minimum of two years of Food and Culinary Management experience preferred.

Responsibilities

Assist the Executive Chef, Executive Sous Chef, and Sous Chefs with all food, planning, preparation, production, and control for all pastries for the dining outlets and banquets.
Maintain a working rapport with all hotel staff for efficient operation and service to customers.
Create and implement innovative menu items for all outlets, including banquets, based on seasonality, food trends, and regional tastes.
Audit the food storeroom and direct items to maintain consistent quality products that adhere to all health code requirements.
Possess or attain a food handler’s manager certification.
Enforce safety procedures and cleanliness standards throughout the kitchen.
Assist the Culinary leadership team with the annual food budget.