Sous Chef

Sous Chef Opportunity at The Palm SteakhouseReady 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 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 potentialResponsibilities:Guest Experience LeadershipOperational ExcellenceFinancial ManagementQuality ManagementSafety & ComplianceCulture & EngagementBusiness ResultsAdaptability & Leadership PresenceQualifications:Minimum of 2 years of culinary management experience in a fine dining / upscale, full-service restaurant.Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.Proven track record of professional growth, stability, and a strong commitment to excellence.Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.Pay Range USD $70,000.00 - USD $88,000.00 /Yr.