Sous Chef (West Palm Beach)

We are seeking a talented, hands-on, and passionate Sous Chef to support the Executive Chef in leading all kitchen operations while delivering exceptional culinary experiences. This role is responsible for overseeing food quality, presentation, kitchen operations, purchasing, team leadership, and overall guest satisfaction. The ideal candidate thrives in a fast-paced hospitality environment, leads by example, and is committed to culinary excellence, consistency, and teamwork.Key ResponsibilitiesOversee all kitchen operations in the absence of the Executive Chef, ensuring smooth and efficient service across all outlets and banquet functions.Supervise food preparation, presentation, quality, and consistency to ensure all dishes meet established recipes and standards.Train, mentor, and develop kitchen associates to maximize performance, growth, and culinary skill development.Prepare staff schedules and manage labor efficiently to ensure proper staffing levels without unnecessary overtime or wasted man-hours.Evaluate employee performance and provide coaching, guidance, and corrective action when necessary.Maintain high sanitation, safety, and food handling standards in compliance with company policies and health regulations.Take immediate and effective action to resolve operational or personnel issues within the kitchen.Taste and inspect all food items during each meal period—including soups, sauces, dressings, vegetables, and entrées—to ensure maximum quality and consistency.Assist with menu development, recipe creation, recipe cards, plating guides, and picture presentations for menu items.Monitor inventory levels, purchasing, food cost controls, and waste reduction initiatives.Maintain accurate kitchen records including recipe files, roast charts, production sheets, and inventory documentation.Ensure efficient communication and collaboration between kitchen staff, banquet teams, and front-of-house operations.Support the establishment and achievement of operational goals, culinary standards, and financial objectives that enhance the reputation and profitability of the organization.Supervise kitchen utility and sanitation teams to ensure cleanliness and operational excellence at all times.QualificationsProven experience as a Sous Chef or similar culinary leadership role in a high-volume, fast-paced kitchen environment.Strong knowledge of food preparation techniques, kitchen operations, food safety, and sanitation standards.Excellent leadership, training, and team development skills.Strong organizational, multitasking, and time-management abilities.Ability to work efficiently under pressure while maintaining attention to detail and quality.Experience with labor management, inventory control, and food cost management.Culinary degree or professional culinary certification preferred.Food Handler Certification required.Allergy Training Certification required.Flexible schedule with the ability to work mornings, evenings, weekends, and holidays.Benefits401(k)Health InsuranceDental InsuranceVision InsurancePaid Time OffEmployee DiscountsWho This Position Will Appeal ToThis position is ideal for a passionate culinary professional who enjoys leading teams, creating exceptional guest experiences, and working in a dynamic hospitality environment. The ideal candidate is creative, organized, hands-on, and dedicated to maintaining the highest culinary and service standards while inspiring those around them.Salary commensurates with experience.