Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Job Description
Palms is a renowned hospitality establishment known for its commitment to excellence and creating memorable dining experiences. As a leader in the hospitality industry, Palms operates with a dedication to quality, exceptional service, and fostering a positive work environment for its employees. The company values diversity and inclusion, offering equal employment opportunities to all individuals regardless of race, color, religion, age, sex, national origin, disability, genetics, veteran status, sexual orientation, gender identity, or any other protected characteristic. Palms and its affiliates emphasize compliance with applicable laws and provide reasonable accommodations to support their workforce. The organization is dedicated to supporting the growth and well-being of its team members, encouraging a collaborative and supportive workplace culture. They encourage passionate individuals seeking to build a career in hospitality to join their dynamic team and contribute to their ongoing success.
The role of Sous Chef at Palms is a pivotal position within the kitchen hierarchy, reporting directly to the Executive Chef. This role encompasses the physical operations of the kitchen, including supervision of kitchen personnel, food preparation, and maintaining exemplary food quality and presentation standards to exceed guest expectations. The Sous Chef will be entrusted with operational responsibilities such as managing purchasing, receiving, purveyor lists, inventory, and food cost control when senior kitchen leadership is not present. This position demands a strong leader who can monitor food consistency, waste, and production efficiency while ensuring the kitchen adheres to departmental policies and property standards.
Beyond operational duties, the Sous Chef will engage directly in culinary activities, craft menus and recipes, and oversee staff management responsibilities including scheduling, payroll, and performance management. They will enforce proper food handling and safety standards daily and maintain a clean, well-equipped kitchen environment. The Sous Chef must be adept at labor cost control by aligning staffing and scheduling with business needs, minimizing overtime, and promoting staff training and motivation through performance recognition. Additional responsibilities include handling clerical duties related to kitchen operations and stepping up in the absence of the Executive Chef or Executive Sous Chef.
This full-time role requires a proactive individual ready to contribute to both the culinary excellence and business efficiency of the kitchen. The ideal candidate is someone with a minimum of three years of extensive experience in all aspects of kitchen operations, a high school diploma or equivalent, and the ability to obtain a Health Card. Physical demands of the job include working in kitchen and office settings under varying environmental conditions such as noise and temperature fluctuations, with frequent lifting and mobility required. Palms offers a supportive work environment focused on team member well-being and growth opportunities, making this an excellent career opportunity for those passionate about culinary arts and kitchen management.
The role of Sous Chef at Palms is a pivotal position within the kitchen hierarchy, reporting directly to the Executive Chef. This role encompasses the physical operations of the kitchen, including supervision of kitchen personnel, food preparation, and maintaining exemplary food quality and presentation standards to exceed guest expectations. The Sous Chef will be entrusted with operational responsibilities such as managing purchasing, receiving, purveyor lists, inventory, and food cost control when senior kitchen leadership is not present. This position demands a strong leader who can monitor food consistency, waste, and production efficiency while ensuring the kitchen adheres to departmental policies and property standards.
Beyond operational duties, the Sous Chef will engage directly in culinary activities, craft menus and recipes, and oversee staff management responsibilities including scheduling, payroll, and performance management. They will enforce proper food handling and safety standards daily and maintain a clean, well-equipped kitchen environment. The Sous Chef must be adept at labor cost control by aligning staffing and scheduling with business needs, minimizing overtime, and promoting staff training and motivation through performance recognition. Additional responsibilities include handling clerical duties related to kitchen operations and stepping up in the absence of the Executive Chef or Executive Sous Chef.
This full-time role requires a proactive individual ready to contribute to both the culinary excellence and business efficiency of the kitchen. The ideal candidate is someone with a minimum of three years of extensive experience in all aspects of kitchen operations, a high school diploma or equivalent, and the ability to obtain a Health Card. Physical demands of the job include working in kitchen and office settings under varying environmental conditions such as noise and temperature fluctuations, with frequent lifting and mobility required. Palms offers a supportive work environment focused on team member well-being and growth opportunities, making this an excellent career opportunity for those passionate about culinary arts and kitchen management.
Job Requirements
- Must be at least 21 years old
- high school diploma or equivalent
- minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation
- equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above
- must be able to obtain a Health Card
Job Qualifications
- Must be at least 21 years old
- high school diploma or equivalent
- minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation
- equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above
- demonstrated experience developing department goals and action plans in accordance with property and overall company goals
- must be able to obtain a Health Card
Job Duties
- Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen
- maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menus and/or recipes, monitoring food cost for outlet, and ordering food products
- oversees product consistency and makes necessary modifications according to business needs
- monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification
- performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning
- maintains the overall cleanliness and equipment maintenance of outlet
- assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef
- practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards
- utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation
- maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards
- maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards
- manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals
- performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency
- perform other job duties as requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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