Sous Chef

Palm Restaurant Group; Charlotte (NC); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Career development programs

Employee dining discounts

Health benefit plans

Dental/vision and life insurance

401(k) and retirement plans

Paid time off

Discretionary bonus potential

Job summary

The Palm Steakhouse in Charlotte, NC is seeking an experienced Sous Chef to join our culinary leadership team. Lead daily kitchen operations, mentor staff, and uphold the high standards of our iconic fine-dining brand.

We value hands-on leadership, precision, and a passion for developing culinary talent in a high-volume environment. Join a legendary steakhouse and advance your career with The Palm.

Qualifications

• Minimum of 2 years of culinary management in fine dining / upscale, full-service restaurant.
• Strong understanding of back-of-house operations, including staff supervision, inventory management, and cost controls.
• Proven ability to lead, motivate, and develop teams with strong communication and coaching skills.
• Excellent organizational and time management with attention to detail and multi-tasking ability.
• Proven track record managing food costs, labor costs, inventory controls and other key metrics.
• Current knowledge of food safety, sanitation, and regulatory compliance in a kitchen.
• Ability to thrive in a dynamic environment and adapt to changing business needs.
• Genuine enthusiasm for hospitality and creating memorable guest experiences.

Responsibilities

• Lead daily kitchen operations and mentor culinary team members.
• Maintain exceptional food quality and consistency across all dishes.
• Oversee labor and operating expenses to meet or exceed budgets.
• Assist with inventory, purchasing, and monthly inventories to optimize costs.
• Ensure compliance with food safety, sanitation, and OSHA regulations.
• Foster a positive, collaborative, high-performing kitchen culture.
• Analyze performance metrics and drive actionable improvements to boost results.
• Maintain visible leadership presence and support throughout the operation.

Skills

Culinary leadership

Team development

Communication

Time management

Food cost controls

Labor cost controls

Quality standards

Hospitality focus

Adaptability

Problem solving

Job description

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.

Overview

Ready to Elevate Your Culinary Career? Lead with Passion. Grow with a Legacy.

Bring your talent. Lead with purpose. Elevate every plate. 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 time off
• Monthly discretionary bonus potential

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a "Do Whatever It Takes" mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Qualifications

• Minimum of 2 years of culinary management experience in a fine dining / upscale, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered.
• 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.

EOE