Pastry Sous Chef at The Dewberry Charleston

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Sep, 26

Salary

0.0

Posted On

13 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Preparation, Quality Control, Portion Control, Kitchen Sanitation, Plate Presentation, Inventory Management, Menu Planning, Communication Skills, Problem Solving, Artistic Presentation, Diplomacy, Food Rotation

Industry

Hospitality

Description

PRIMARY FUNCTION: Pastry Sous Chef DEPARTMENT: Culinary REPORTS TO: Executive Pastry Chef KEY RESPONSIBILITIES: Major areas of responsibility include, but are not limited to: * 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. QUALIFICATIONS: * 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. 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 the 2025 Virtuoso Best Independent Hotel in the World and 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 Dewberry 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, as well as the curated boutique The Shop. Recognized globally for its excellence, 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 Sous Chef is responsible for preparing a variety of pastry items while ensuring strict adherence to quality and portion standards. They manage station stocking, maintain sanitation, and assist the Executive Pastry Chef with menu planning.