Sous Chef

Overview

Elevate the execution. Lead the line. At The Palm, every dish reflects a tradition of excellence—iconic steaks, fresh seafood, and impeccable standards. We’re seeking a Sous Chef who can support daily kitchen operations, ensure consistency and quality, and help develop a high-performing culinary team.

Responsibilities

• Affirm excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and hands-on management style
• Support the Executive Chef in managing all back of house staff, including training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and order food and supplies
• Maintain sanitation procedures and organize the work area according to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls, and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

Pay

USD $70,000.00 - USD $85,000.00 /Yr.