Sous Chef

The Post Oak; Town of East Hampton (NY); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, 401k

Paid sick leave

Paid time off

Bonus potential

Job summary

The Palm Steakhouse is seeking a talented Sous Chef to lead daily kitchen operations in a high-volume, upscale environment. You will mentor back-of-house teams, uphold exacting standards, and partner with the Executive Chef to drive food quality, consistency, and guest satisfaction.

This hands-on role rewards leadership, precision, and a commitment to training emerging cooks. We offer a structured training program, generous employee discounts, health plans, paid leave, and a clear path to

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, supervision, inventory controls, and cost management.
• Excellent communication, leadership and conflict resolution skills.
• Stable work history; a culinary program graduate is a plus.

Responsibilities

• Lead daily kitchen operations in a high-volume setting with hands-on management.
• Assist the Executive Chef in training, development, and follow-up of back-of-house staff.
• Achieve 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 organization of work areas.

Skills

Culinary Management

Leadership

Inventory controls

Food cost

Staff supervision

Education

Accredited culinary program

Job description

Overview

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

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 sick leave
• 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 a high-volume 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 2years of Culinary Management experiencein a full-service, high-volume 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 $70,000.00 - USD $85,000.00 /Yr.