Sous Chef

Description

Sous Chef

Palm House | Palm Beach, Florida

Everyone Belongs at Palm House

At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life.

We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests.

Position Summary

Palm House is seeking a Sous Chef to support the Executive Chef in leading daily culinary operations and delivering a consistent, memorable dining experience. This role combines hands‑on cooking with team leadership, ensuring that every dish meets Palm House standards for flavor, quality, and presentation.

The ideal candidate is an experienced culinary professional who leads by example, remains composed during busy service periods, and takes pride in developing others. The Sous Chef helps maintain an organized, efficient kitchen while supporting creativity, responsible cost management, and collaboration across the Food & Beverage team.

Key Responsibilities

Culinary Operations & Quality

• Support the Executive Chef in overseeing daily food preparation and service across assigned outlets and events.
• Lead kitchen operations during assigned shifts, ensuring stations are prepared and service runs smoothly.
• Prepare and oversee dishes according to approved recipes, portion guidelines, and presentation standards.
• Check food quality, seasoning, temperature, and plating before dishes leave the kitchen.
• Coordinate production and service timing with culinary and service teams.
• Support menu development, recipe testing, and seasonal offerings.
• Handle dietary restrictions and allergy requests according to established procedures, communicating clearly with the service team.
• Oversee opening, closing, and shift handoffs to maintain operational readiness.

Team Leadership & Development

• Guide, train, and coach culinary team members on cooking techniques, recipes, sanitation, and service expectations.
• Assign daily tasks and station responsibilities based on business needs.
• Promote a respectful, accountable workplace with clear communication and teamwork.
• Support scheduling and staffing decisions in coordination with the Executive Chef.
• Provide timely feedback and communicate performance or conduct concerns through the appropriate channels.
• Assist with onboarding and developing new culinary team members.

Inventory & Cost Management

• Monitor food inventory, product quality, storage, rotation, and stock levels.
• Assist with ordering, receiving, and inventory counts according to hotel procedures.
• Maintain portion control and accurate preparation quantities to manage food costs.
• Reduce waste through thoughtful production planning and proper product handling.
• Communicate shortages, equipment issues, and purchasing needs promptly.

Food Safety & Kitchen Organization

• Maintain a clean, organized kitchen and enforce established food safety and sanitation procedures.
• Monitor proper food handling, labeling, storage, cooking, cooling, and holding practices.
• Ensure required temperature logs and cleaning records are completed accurately.
• Follow procedures for equipment use, knife safety, chemical handling, and personal protective equipment.
• Report safety hazards and maintenance needs promptly.
• Maintain readiness for internal inspections and health inspections.

Guest Experience & Collaboration

• Work closely with Food & Beverage leadership and service teams to deliver accurate, timely, and thoughtfully prepared meals.
• Respond professionally to guest feedback and support appropriate service recovery.
• Coordinate special requests, events, and changes in service needs with the relevant departments.
• Participate in meetings and training and uphold Palm House grooming, presentation, and service standards.

Join Our Team

Bring your culinary expertise, leadership, and commitment to hospitality to Palm House. Join a team that values your contributions and takes pride in creating memorable dining experiences for every guest.

Equal Employment Opportunity

Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws.

Requirements

Job Requirements

• Previous experience as a Sous Chef or in a comparable culinary leadership role, preferably within a luxury hotel, resort, or upscale restaurant.
• Strong hands‑on cooking skills and knowledge of culinary techniques, kitchen operations, and food presentation.
• Experience supervising, training, and motivating a culinary team.
• Working knowledge of food safety, sanitation, allergen procedures, and safe equipment operation.
• Ability to manage multiple stations and priorities while maintaining quality during busy service periods.
• Understanding of inventory control, ordering, portion control, food waste reduction, and food cost management.
• Strong organizational, communication, and problem‑solving skills.
• Culinary education or equivalent practical experience preferred.
• Food protection manager certification, or ability to obtain the certification required for the role.
• Availability to work varying shifts, including early mornings, evenings, weekends, and holidays.
• Ability to perform the essential duties of the role, including prolonged standing and walking; frequent bending and reaching; lifting and carrying food products, supplies, and equipment; and working around heat and cold, with or without reasonable accommodation .