Overview:

Ready to Elevate Your Culinary Career? Lead with Passion. Grow with a Legacy. The Palm Steakhouse is looking for a talented, driven Sous Chef to join our culinary leadership team and help uphold the exceptional standards of one of the most iconic names in fine dining. If you're an experienced culinary professional who thrives in an upscale, high-volume environment, enjoys developing people, and is ready to take the next step in your career, this could be the opportunity you've been looking for. As Sous Chef, you'll play a key role in leading daily kitchen operations, mentoring and developing culinary team members, maintaining exceptional food quality and consistency, and supporting the overall success of the restaurant. We're looking for a hands-on leader who takes pride in precision, execution, and creating an environment where talented culinary professionals can grow. This is more than your next job—it's an opportunity to strengthen your leadership skills, expand your culinary experience, and build a rewarding career with a legendary steakhouse brand. Bring your talent. Lead with purpose. Elevate every plate. Build your culinary future with The Palm.

Benefits :

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly 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 style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

At least 2 years of Culinary Management experience in a full-service, high-volume 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 EOE #LI-KJ1

Pay Range:

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