Banquet Chef - Casino jobs in Charleston, SC

Are you a highly motivated individual with refined professionalism and strong attention to detail? We want YOU to experience Southern Reimagined at The Dewberry Hotel, located in the heart of downtown Charleston.

Who We Are:

We are a tightknit 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.

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 historic Marion Square, just steps from the shopping and dining on King Street, Museum Mile and The Gaillard Center. Offering 154 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 Reimagined,” which he developed over the course of an eight-year renovation and preservation of the building. The hotel features several event spaces, the nationally celebrated cocktail program at the brass bar in The Living Room, the whimsical cocktail lounge Citrus Club, and treatments at our urban oasis, The Spa. The Dewberry is committed to delivering a world-class experience to our discerning guests with a thoughtful approach and flawless execution. We are known among our teammates, our guests and our community as leaders in our field of hospitality who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations.

BENEFITS OF JOINING THE DEWBERRY TEAM:

• Competitive Pay
• Advancement & Growth Opportunities
• Full-Time and Part-Time Positions
• Flexible Paid Time Off
• 401K with Company Match
• Education Reimbursement
• Free Downtown Parking
• Subsidized Medical, Dental, & Vision Coverage for Full-Time Teammates

PRIMARY FUNCTION: Banquet Chef

DEPARTMENT: Culinary

REPORTS TO: Hotel Manager

SUMMARY:

The Banquet Chef is a highly motivated individual with a can-do attitude who works closely with our Banquet Manager and Sales department to plan and execute multiple banquet functions. The focus of this role is the flawless execution of an array of events, including corporate, social, large parties, etc. The ideal candidate for this position will have experience in the execution of a 100 person event. He or she will be task and detail-oriented to oversee the quality and consistency of the food preparation of all banquet and catering events.

ESSENTIAL FUNCTIONS:

• Review the Banquet Event Orders (BEOs) daily and make note of any changes.
• Brief the banquet kitchen staff daily about current and upcoming functions.
• Plans, organizes, controls, directs, and supervises the work of the teammates in the Banquet Kitchen Department.
• Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.
• Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chefs, and Banquet Captain.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist in developing new banquet menu development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
• Responsible for conducting frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies.
• Responsible for maintenance and oversight of the regular cleaning of all equipment in a proper operational condition.
• Ensure that each banquet kitchen work area is stocked with specific tools, supplies, and equipment to meet the hotel’s operating and business demand.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and in accordance with the hotel’s operating standards.
• Review sales and food costs to ensure that the banquet kitchen is meeting budgeted costs.
• Serve as a role model to all Culinary staff.
• Ensure and maintain the productivity level of all banquet cooks and supporting staff members.
• Assist with banquet menu planning and food purchasing.
• Participate in banquet kitchen employees’ progress and discipline procedures.
• Plan and manage food quantities and plating requirements for all banquet functions.
• Assist as needed in the interviewing and hiring of team members with appropriate skills.
• Identify the developmental needs of kitchen staff and provide coaching and mentoring to improve their knowledge or skills.
• Capable of performing all banquet kitchen employees’ duties in their absence.
• Able to perform other duties as assigned by management.

QUALIFICATIONS:

• Culinary/Hospitality degree or certificate preferred.
• Minimum of 3 years’ experience in a luxury catering and/or banquet high-volume production setting.
• 1 to 2 years in a similar managerial role.
• ServSafe Manager certified.
• Displays leadership in hospitality, exemplifying excellent customer service.
• Creates a positive atmosphere for both employees and guests.
• Possesses an eye for detail and creativity.
• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computes and computer programs, including Microsoft Word, Excel and Outlook as well as other Hotel operating software and/or the ability to learn and master these programs.
• Must be able to reach, bend, stoop, and frequently lift up to 40 pounds.
• Must be able to continuously walk or work in a standing position for extended periods of time.
• Availability to work nights, weekends, and holidays.