Pastry Sous Chef

The Dewberry Charleston•Charleston, SC

40d

About The Position

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.

Requirements

Culinary degree preferred, but not required.
Minimum of one year of Food and Culinary experience.
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.

Responsibilities

Prepare a variety of pastry items for cooking.
Assume 100% responsibility for the quality of products served.
Know and comply with The Dewberry’s standard portion sizes, quality standards, and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
Maintain a clean and sanitary work station.
Follow proper plate presentation and garnish setup for all dishes.
Handles, store, and rotate all products properly.
Assist with food prep during off-peak periods.
Close the kitchen properly, following the closing checklist for pastry.
Attend all scheduled employee meetings and bring suggestions for improvement.
Assist the Pastry Chef with menu planning.