Sous Chef

North Las Vegas, NV, USA|

Job Overview

Compensation

Salary

Range $47,800.00 - $64,500.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Employee assistance program

Job Description

Palms is a vibrant hospitality company renowned for delivering exceptional dining experiences across its diverse array of culinary offerings. As an established leader in the restaurant and hospitality industry, Palms prides itself on combining classic cooking techniques with innovative culinary artistry to exceed guests' expectations. The company's commitment to excellence, quality service, and fostering a supportive and engaging work environment has positioned it as a preferred employer and an admired destination for patrons seeking memorable meals and atmosphere. With a collaborative culture that values growth and development, Palms encourages continuous learning and professional advancement among its team members.

The Sous Chef role at Palms is a critical leadership position within the kitchen brigade, reporting directly to the Executive Chef. This position is responsible for overseeing the physical operations of the kitchen, ensuring the highest standards of food preparation, presentation, and quality control are consistently met. The Sous Chef supervises kitchen personnel, coordinates purchasing and inventory management, and helps control food and labor costs while maintaining budgetary goals. This role requires a hands-on approach to managing kitchen activities and an ability to communicate effectively across departments to guarantee seamless operations.

In addition to monitoring food consistency and enforcing proper food handling standards, the Sous Chef plays a pivotal role in staff management, including scheduling, payroll responsibilities, and staff development through training and performance management. The position demands a deep understanding of culinary operations, inventory control, and health and safety regulations. The successful candidate will exemplify leadership qualities by motivating and engaging the kitchen team, supporting a positive and productive work culture.

Palms is committed to equal opportunity and inclusion, providing reasonable accommodations and ensuring that every employee feels valued and empowered. By joining Palms as a Sous Chef, individuals not only contribute to the exceptional culinary reputation of the company but also grow professionally within a supportive and dynamic environment. This full-time role invites experienced culinary leaders ready to make a significant impact and uphold the company’s legacy of excellence.

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