Chef

Palm Restaurant Group; McLean (VA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts on dining and more

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid time off

Discretionary bonus potential

Job summary

Palm Restaurant Group in McLean, VA is seeking a Sous Chef to support daily kitchen operations and lead a high‑performing culinary team in a fast‑paced, upscale setting.

You will work closely with the Executive Chef to ensure consistent quality, manage back‑of‑house activities, and help drive training and development. The role offers comprehensive benefits and solid growth opportunities.

Qualifications

• At least 2 years of culinary management experience in upscale/fine dining.
• Strong detail on back-of-house operations, inventory controls, and food/labor cost.
• Excellent communication and leadership skills.

Responsibilities

• Ensure guest satisfaction with a hands‑on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and follow-up.
• Meet or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work areas.

Skills

Culinary management

Leadership

Budgeting & cost control

Staff supervision

Education

Accredited culinary program

Job description

Overview

Support the legacy. Elevate the execution. Lead the line. At The Palm, every dish reflects a tradition of excellence—iconic steaks, fresh seafood, and impeccable standards. We’re seeking a Sous Chef who can support daily kitchen operations, ensure consistency and quality, and help develop a high-performing culinary team. If you thrive in a fast-paced, polished environment and take pride in precision and execution, this is your chance to play a key role in delivering a timeless dining experience.

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

• 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 $60,000.00 - USD $75,000.00 /Yr.