Sous Chef

The Post Oak; McLean (VA); On-site; USD 65,000 - 82,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental, vision, life & disability

401(k)

Paid time off

Bonus potential

Job summary

The Palm Steakhouse is seeking a talented Sous Chef to join our culinary leadership team in a high-volume fine dining setting. You will lead daily kitchen operations, mentor staff, maintain exceptional food quality, and support the restaurant's success.

We value hands-on leaders who emphasize precision, execution, and growth opportunities for talented culinary professionals. Bring your experience in upscale dining and a passion for developing people.

Qualifications

• Minimum 2 years of culinary management in an upscale/fine dining setting.
• Strong back-of-house knowledge including supervision, inventory controls, food/labor cost, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history and strong work ethic.
• Graduates of accredited culinary programs are a plus.

Responsibilities

• Ensure excellence in guest satisfaction through a Do Whatever It Takes attitude and hands-on leadership.
• Assist the Executive Chef in managing back-of-house staff, including training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Culinary management

Staff supervision

Food cost control

Leadership

Communication skills

Education

Accredited culinary program

Job description

Overview

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.

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

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $65,000.00 - USD $82,000.00 /Yr.