Executive Sous Chef

Overview Lead with Excellence. Elevate Your Craft. Advance Your Culinary Career. The Palm Steakhouse is seeking a passionate, driven Executive Sous Chef ready to take the next step in their culinary leadership journey. If you thrive in an elevated dining environment, take pride in exceptional food and execution, and are committed to developing talented culinary teams, this is your opportunity to grow with a distinguished steakhouse brand known for delivering memorable dining experiences. As Executive Sous Chef, you’ll partner with the Executive Chef to lead kitchen operations, uphold exceptional standards for food quality and consistency, and cultivate a culture of teamwork, accountability, and culinary excellence. From mentoring and developing kitchen talent to overseeing daily execution, food safety, and cost controls, you’ll play a critical role in the restaurant’s success while strengthening the leadership skills needed for future advancement. This is more than your next culinary position—it’s an opportunity to expand your operational expertise, develop future culinary leaders, sharpen your business acumen, and prepare for the next chapter of your career. Ready to take your culinary career to the next level? Apply today and bring your talent, leadership, and passion for excellence to The Palm Steakhouse. Your next opportunity to lead, grow, and make your mark starts here! Lead with purpose. Inspire your team. Deliver exceptional dining. Build your culinary future with The Palm. Benefits Extensive and well-rounded training programContinued career development and growth opportunitiesGenerous employee discounts on dining, retail, amusements, and hotelsMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid sick leavePaid time offMonthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management styleAssist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishmentStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plus EOE Pay Range USD $80,000.00 - USD $95,000.00 /Yr.