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Executive Banquet Chef
Dewberry Hospitality
334 Meeting Street, Charleston, SC
Dewberry Hospitality  hiring Executive Banquet Chef in Charleston, SC

Dewberry Hospitality  hiring Executive Banquet Chef in Charleston, SC

Dewberry Hospitality More Info

Full Time • Salary (Based on Experience) plus tips
Expired: Jun 29, 2022

Sorry, this job expired on Jun 29, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Who We Are:

When you love what you DEW, you never work a day in your life! Each teammate is fully committed to ensuring that our hotel is a special place to create special memories with special people. Therefore, we hire dedicated, energetic, and willing individuals who are passionate and proud of their craft.

Our team does not cut corners and we do not second guess our service standards. Instead, we focus on providing our guests with a five-star experience by emphasizing sincerity over obligation.

What We DEW:

Do you have a passion for creating an out of this world culinary experience for events? Then, this is the position for you.

We are searching for a highly motivated individual with a can-do attitude to join The Dewberry Team. This position will work closely with our Banquet Manager and Sales department to plan and execute multiple banquet functions.

The focus of this role will flawlessly execute an array of events, including corporate, social, large parties, etc.

An 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 or catering events.

How We DEW It:

Major areas of responsibility include, but are not limited to:

  • Review banquet event orders (BEO) daily and make note of any changes.
  • Brief the banquet kitchen staff daily about the upcoming and current functions.
  • Plans, organizes, controls, directs, and supervises the work of the teammates in the Banquet Kitchen Department.
  • Maintain updated and accurate recipesand costing of all dishes prepared for banquet functions.
  • Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chef 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 the Executive Chefin 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 to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
  • Responsible to maintain and oversee the regular cleaning of all equipment in a proper operational condition.
  • Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand.
  • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
  • Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
  • Review sales and food costwith the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
  • Banquet chef should serve as a role model to demonstrate appropriate behaviors.
  • Ensures and maintains the productivity level of all banquet cooks and supporting staffs.
  • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
  • Participates in banquet kitchen employees progress and discipline procedures.
  • Plansand manages food quantities and plating requirements for all banquet functions.
  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
  • Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
  • Able to understand all employee’s positions well enough and to perform duties in employees' absence.
  • Able to perform other duties as assigned by the management.

 

Qualifications

  • Culinary / Hospitality degree or certificate preferred
  • Minimum of 3 years experiences in a luxury catering and / or banquet high volume production setting
  • 1 to 2 years in a similar managerial role
  • Serve Safe certified Manager
  • Displays leadership in hospitality, exemplifying excellent customer service and creates a positive atmosphere for both internal and external guests.
  • Having an eye for detail and creativity to look at things differently
  • Able to demonstrate excellent written and verbal communication in English.
  • Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook and other Hotel operating software programs and /or the ability to learn and master these programs.

 

Physical Demands and Work Environment

Position may require standing for long periods of time and working on nights, weekends, and holidays.

 


Compensation Details

Compensation: Salary (Based on Experience) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Free Parking, Chef Coats Supplied, Free Dry Cleaning - Relocation may be available.

View Job Description

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