Pastry Chef at The Dewberry Charleston

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Planning, Preparation, Production, Control, Menu Creation, Implementation, Auditing, Food Storeroom Management, Health Code Compliance, Safety Procedures Enforcement, Cleanliness Standards Enforcement, Budget Assistance, Communication, Problem Solving, Diplomacy, Artistic Ability

Industry

Hospitality

Description

PRIMARY FUNCTION: Pastry Chef DEPARTMENT: Culinary REPORTS TO: Executive Chef KEY RESPONSIBILITIES: Major areas of responsibility include, but are not limited to: * 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. QUALIFICATIONS: * 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. BENEFITS OF JOINING THE DEWBERRY TEAM: * 401K with Company Match (4%)* * Education Reimbursement* * Paid Maternity Leave* * Complimentary Downtown Parking * Complimentary Dry Cleaning * Complimentary Daily Lunch Buffet * Best-in-class health & supplemental insurance* * Optional Supplemental Coverages* * Financial Advising with Roadside Capital * Competitive Pay * Advancement & Growth Opportunities * Full-Time and Part-Time Positions * Flexible Paid Time Off *Indicates eligibility requirement 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. 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.

Responsibilities

The Pastry Chef assists the culinary leadership team with all aspects of pastry planning, preparation, production, and control for dining outlets and banquets. Key duties include creating innovative menu items based on trends and seasonality, enforcing safety and cleanliness standards, and auditing inventory.