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 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 an upscale / fine dining 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 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

EOE

Pay Range

USD $80,000.00 - USD $95,000.00 /Yr.