Chef de Partie - Banquets

The primary role of the Banquets Chef de Partie is to oversee and manage all team members who work in their designated area as well as the general kitchen area.
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* DUTIES & RESPONSIBILITIES:

** Perform other tasks or projects as assigned.  
** REQUIRED

SKILLS & EXPERIENCE:

** Proficient knife skills are required. Must know the five mother sauces, as well as knowledge of all other hot and cold sauce making. Not limited to stokes, dressing, thickening agents, and applications, marinates. With the ability to teach others this skill Required to have full knowledge of all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.  

Minimum 3-6 years of experience in similar kitchen/hotel operations
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* PHYSICAL REQUIREMENTS:

** Beemok Hospitality Collection (BHC) is a purpose-driven portfolio of hotels, restaurants, and cultural landmarks in Charleston. Founded in 2021, BHC is guided by the belief that hospitality is at its finest when it creates enduring, meaningful connections. The journey began with the revitalization of The Charleston Place and has since grown to include Sorelle, The Riviera Theater, Credit One Stadium, American Gardens, and the upcoming waterfront hotel, The Cooper.

Each property reflects BHC’s vision of hospitality as a way to connect people, celebrate culture, and carry Charleston forward.### Get in Touch We’d love to hear from you. Share your experience, and if your skills align with our opportunities, a member of our recruitment team will be in touch.
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