Chef

Palm Restaurant Group; New York (NY); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental benefits

Vision benefits

Life insurance

Short-term disability

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

The Palm is seeking a Sous Chef to support daily kitchen operations in an upscale environment in New York. You will lead a talented back‑of‑house team, train staff, ensure consistent execution of dishes, and contribute to inventory planning and cost control.

A Do Whatever It Takes attitude and hands‑on leadership are essential to deliver a timeless dining experience to guests. Collaborative leadership, strict sanitation, and a commitment to quality are required to ensure guest satisfaction and

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong leadership and staff supervision experience.
• Excellent communication and conflict resolution abilities.

Responsibilities

• Lead back‑of‑house staff and oversee daily kitchen operations.
• Assist Executive Chef with training, development, and follow‑up.
• Achieve or exceed budgeted labor and cost centers through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA compliance.

Skills

Culinary management

Leadership

Communication

Conflict resolution

Attention to detail

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 sick leave
• 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‑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 $70,000.00 - USD $85,000.00 /Yr.