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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $81,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) retirement plan
Paid Time Off
Holiday pay
sick pay
career advancement
Professional Development
Employee Discounts
Job Description
Palisociety is a fully integrated hospitality company that develops and operates a unique portfolio of hotels and residences across the United States. Founded in 1998 by CEO Avi Brosh in Los Angeles, Palisociety has established itself as a dynamic family business dedicated to creating exceptional neighborhood-centric experiences through its independent hotels, the Palihouse and Palihotel collections, and ARRIVE by Palisociety brand. The company prides itself on offering warm, friendly service and vibrant, engaging atmospheres that resonate with both local communities and visiting guests.
One of the standout members of the Palihotel Seattle is The Hart and The Hunter, a laid-b... Show More
One of the standout members of the Palihotel Seattle is The Hart and The Hunter, a laid-b... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years experience as a Sous Chef or significant kitchen leadership experience
- Capable of standing and walking throughout a shift
- Ability to lift and carry up to 30 lbs
- Ability to kneel, push, pull, and lift as required
- Strong understanding of stock control
- Demonstrated interest in the culinary industry and current food trends
- Ability to work efficiently and accurately
- Effective time management and prioritization skills
- Excellent professional communication and active listening abilities
- Ability to work collaboratively as part of a team
- Capacity to make sound decisions using experience and judgment
- Willingness to seek guidance when needed
Job Qualifications
- High school diploma or equivalent
- Proven experience as a Sous Chef or similar role in a fast-paced restaurant environment
- Strong leadership and team management skills
- Knowledge of food safety regulations and kitchen sanitation standards
- Ability to work under pressure and meet tight deadlines
- Excellent communication and interpersonal skills
- Familiarity with inventory management and stock control
- Understanding of culinary techniques and menu development
- Ability to train and mentor kitchen staff
- Strong organizational and time management skills
- Passion for the culinary arts and keeping up with industry trends
- Flexibility to adapt to varying service volumes and shift demands
Job Duties
- Supporting the Chef de Cuisine by ensuring labor and food cost targets are met
- Running an efficient, productive, and professional kitchen on a day-to-day basis when Chef de Cuisine is not present
- Creating a daily log to communicate effectively with the Chef de Cuisine, Director of Restaurants, and other colleagues
- Developing a passionate and effective kitchen brigade through hands-on education and positive encouragement
- Ensuring quality and consistency of all dishes prepared and served
- Supervising all food preparation and presentation in line with restaurant standards
- Learning steps of service, products, menu, and systems inside and out
- Working collaboratively with restaurant and hotel teams to ensure productivity and guest satisfaction
- Embracing and abiding by corporate SOPs, state and local labor laws
- Complying with food labeling, storage, and temperature control protocols
- Training kitchen staff on menu item preparation and flavor profiles
- Managing inventory and stock ordering in absence of Chef de Cuisine
- Supervising kitchen cleaning schedules
- Ensuring kitchen staff follows prep lists and First In First Out method
- Monitoring restaurant standards in food preparation, storage, cleanliness, dish composition, and kitchen equipment maintenance
- Assisting the Chef de Cuisine in menu creation
- Supporting management team to meet labor and food cost targets
- Communicating menu changes or substitutions shift-by-shift
- Helping develop skills within the kitchen team
- Ensuring kitchen employees take breaks on time with chef permission
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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