BENEFITS OF JOINING THE DEWBERRY TEAM:

• Competitive Pay
• Advancement & Growth Opportunities
• Full-Time and Part-Time Positions
• Flexible Paid Time Off (17 Days)
• 401K with 4% Company Match
• Education Reimbursement
• Free On-Site Parking
• Free Chef Coats & Dry Cleaning Provided
• Subsidized Medical, Dental, & Vision Coverage for Full-Time Teammates

About the Dewberry

Offering 155 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 midcentury architectural splendor. The hotel is the result of owner John Dewberry’s vision of Southern Reimagined™ which he developed over the course of an eight-year renovation and preservation of the building. In the five years since opening, our brand has become internationally recognized and I’ve attached a list of our awards and accolades.

Executive Sous Chef

We are seeking an experienced an Executive Sous Chef to lead the Citrus Club culinary direction at The Dewberry.

An ideal candidate would be a highly motivated, passionate, and creative individual that can hone their craft and assist with developing culinary excellence in our dining outlets.

The Executive Citrus Club Sous Chef is responsible for all aspects of the Citrus Club kitchen such as menu development, budget profitability, inventory control, food quality, and ensuring the flow of service is smooth and efficient through mentoring, training, and disciplining the culinary team.

Essential Functions:

• Project a positive and motivated attitude among all Teammates.
• Drives menu design and kitchen creativity.
• Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• Grow and develop the product and profitability of the food service program.
• Obtain feedback from guests on product quality and service levels to ensure an exceptional dining experience.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Maintain food stock levels based on hotel occupancy and function forecasts.
• Ensure all coolers and food storage areas are rotated correctly in line with Food Safety requirements (FIFO).
• Train and enforce food and equipment safety and sanitation/cleanliness.
• Adhere to the Kitchen’s overall operational budget.
• Initiate relevant maintenance needs for kitchen equipment.
• Responsible for overseeing the Banquet Kitchen operations and ensuring that set-up is prepared ahead of guest’s arrival.
• Assist with the maintaining and improvement of departmental operating standards.
• Assist with the compilation of the kitchen’s Training Plan to meet The Dewberry’s business objectives and develop teammates.
• Assist with and suggest promotional opportunities to enhance departmental sales to meet and exceed budget (planning, implementation and review of food promotions.)
• Keep all Food & Beverage teammates up to date on product knowledge by helping to implement training guidelines and classes.
• Weekly BOH scheduling to ensure timeliness of delivery and proper coverage of shifts as it relates to business levels.
• Provides leadership training and hands-on management of the kitchen staff to not only meet the need of the business, but for a teammate’s own personal development.
• Lead and motivate team members to create a team environment which promotes good employee morale and ensures a high level of commitment and pride in the hotel.
• Maintain effective communication within your team by holding regular briefing sessions and attending hotel meetings when required.
• Supervise work of hourly cooks and stewards, including their use of dangerous equipment.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• Continuously coach and counsel Teammates. Consulting with Human Resources as appropriate.
• Carry out annual performance reviews for team members, following company guidelines.
• Assist with the recruitment of new departmental teammates.
• Delegate responsibilities to subordinates as required.

Position Requirements:

• Culinary Degree preferred, but not required.
• 3-5 Years of Food and Culinary management experience in a fine dining restaurant.
• Serve Safe Manager’s Certification preferred.
• Excellent Written and Oral Communication skills.
• Excellent knife skills.
• Willing and able to work evenings, weekends, and holidays.
• Adept to working effectively in high energy and busy environments and works well under pressure.
• Ability to deal with difficult internal and external guests with tact, professionalism and diplomacy.
• Ability to write routine reports and correspondence.
• Ability to solve problems and deal with a variety of situations
• Artistic ability to create theme menus items, presentation, etc

Physical Demands and Work Environment

• Ability to work 10 hour+ shifts plus the ability to stand, sit, or walk for extended periods of time.
• Ability to grasp, lift and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery, knives, etc.
• Ability to withstand changes in temperature, occasional smoak, steam and heat and work in a confined area.
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation, and preparation.