{"schemaVersion":"jobsearcher.job.v1","id":"05bea148da900d5daa96c2e8","url":"https://jobsearcher.com/jobs/05bea148da900d5daa96c2e8","canonicalUrl":"https://jobsearcher.com/jobs/05bea148da900d5daa96c2e8","title":"Sous Chef","description":"Overview\nSupport the legacy. Elevate the execution. Lead the line.\n\nAt 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.\n\nBenefits\n\nExtensive and well-rounded training program\n\nContinued career development and growth opportunities\n\nGenerous employee discounts on dining, retail, amusements, and hotels\n\nMultiple health benefit plans to suit your needs\n\nDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)\n\nPaid sick leave\n\nPaid time off\n\nMonthly discretionary bonus potential\n\nResponsibilities\n\nEnsure excellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands‑on, lead by example management style\n\nAssist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up\n\nAchieve or exceed budgeted labor and other cost centers through proper planning and execution\n\nAssist in overseeing weekly and monthly inventories, and ordering of food and supplies\n\nMaintain sanitation procedures and organization of work area adhering to all OSHA regulations\n\nQualifications\n\nAt least 2 years of Culinary Management experience in a full-service, high-volume dining establishment\n\nStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality\n\nStrong communication, leadership, and conflict resolution skills\n\nStable and progressive work history; strong work ethic\n\nGraduate of an accredited culinary program is a plus\n\nEOE\n\n#LI-KJ1\n\nPay Range\nUSD $70,000.00 - USD $85,000.00 /Yr.\n\n#J-18808-Ljbffr","company":"Post Oak","rawCompany":"post oak","city":"Hampton","state":"NJ","isRemote":false,"isActive":false,"createdAt":"2026-06-20T04:26:34.344Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Sous Chef","description":"Overview\nSupport the legacy. Elevate the execution. Lead the line.\n\nAt 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.\n\nBenefits\n\nExtensive and well-rounded training program\n\nContinued career development and growth opportunities\n\nGenerous employee discounts on dining, retail, amusements, and hotels\n\nMultiple health benefit plans to suit your needs\n\nDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)\n\nPaid sick leave\n\nPaid time off\n\nMonthly discretionary bonus potential\n\nResponsibilities\n\nEnsure excellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands‑on, lead by example management style\n\nAssist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up\n\nAchieve or exceed budgeted labor and other cost centers through proper planning and execution\n\nAssist in overseeing weekly and monthly inventories, and ordering of food and supplies\n\nMaintain sanitation procedures and organization of work area adhering to all OSHA regulations\n\nQualifications\n\nAt least 2 years of Culinary Management experience in a full-service, high-volume dining establishment\n\nStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality\n\nStrong communication, leadership, and conflict resolution skills\n\nStable and progressive work history; strong work ethic\n\nGraduate of an accredited culinary program is a plus\n\nEOE\n\n#LI-KJ1\n\nPay Range\nUSD $70,000.00 - USD $85,000.00 /Yr.\n\n#J-18808-Ljbffr","datePosted":"2026-06-20T04:26:34.344Z","dateModified":"2026-06-20T04:26:34.344Z","hiringOrganization":{"@type":"Organization","name":"Post Oak","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Hampton","addressRegion":"NJ","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"05bea148da900d5daa96c2e8"},"url":"https://jobsearcher.com/jobs/05bea148da900d5daa96c2e8"}}