PM Sous Chef at LR PALM HOUSE LLC

Palm Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Team Leadership, Menu Development, Inventory Management, Food Safety, Japanese Cuisine, Peruvian Cuisine, Cooking Techniques, Presentation Skills, Communication, Training, Attention to Detail, Time Management, Cost Control, Sanitation, Multitasking

Industry

Hotels and Motels

Description

Description Description The PM Sous Chef plays a key leadership role in the daily culinary operations, supporting the Executive Chef in executing globally recognized Japanese-Peruvian fusion cuisine. This role ensures the highest standards of food preparation, presentation, and kitchen efficiency, while actively supervising and mentoring the culinary team. The ideal candidate will possess strong culinary expertise, impeccable attention to detail, and the ability to lead by example in a fast-paced, high-end dining environment. Requirements Key Responsibilities Culinary Operations & Execution Assist in overseeing all kitchen operations, ensuring consistency in food quality, flavor, and presentation that reflects the Japanese and Peruvian fusion cuisine. Lead by example during service, actively participating in cooking, plating, and expediting. Execute dishes in accordance with standard recipes, presentation guidelines, and portion controls. Support daily prep and line operations, ensuring readiness for service and smooth coordination with front-of-house staff. Team Leadership & Training Supervise, coach, and develop line cooks, prep staff, and other kitchen team members. Provide clear direction during service and prep, ensuring team members adhere to recipes, quality standards, and plating guidelines. Foster a respectful, disciplined, and team-focused work environment. Assist in onboarding and training new kitchen staff on techniques, safety, and FORBES standards. Menu Development & Innovation Support the Executive Chef in seasonal menu planning, testing new dishes, and contributing creative ideas Maintain deep knowledge of Japanese and Peruvian ingredients, cooking methods, and flavor profiles. Inventory & Cost Control Monitor inventory levels, conduct regular counts, and communicate ordering needs to the Sous Chef or Purchasing Manager. Ensure proper storage, labeling, and rotation of all ingredients and products. Minimize waste and contribute to achieving food and labor cost targets. Health, Safety & Sanitation Uphold strict compliance with all food safety and hygiene regulations (local, state, and federal). Conduct regular station and kitchen inspections to maintain cleanliness and food safety standards. Ensure team follows proper protocols for allergen handling, temperature control, and sanitation procedures. Collaboration & Communication Act as a liaison between kitchen and front-of-house teams to ensure seamless service and effective communication. Attend pre-shift meetings and contribute to service planning and guest experience enhancements. Communicate equipment needs or maintenance issues to the appropriate departments promptly. Other duties as assigned. Qualifications Minimum 3–5 years of culinary experience in a high-end, fine dining kitchen; luxury Japanese/Peruvian restaurant experience is strongly preferred. Proven leadership or supervisory experience in a fast-paced kitchen environment. Deep knowledge of Japanese and Peruvian fusion cuisine, including traditional techniques, raw fish handling, and ingredient sourcing. Strong organizational skills, attention to detail, and a sense of urgency. Ability to multitask and remain calm and focused under pressure. Food Handler’s Certification or equivalent required; ServSafe Certification preferred. Culinary degree or formal culinary training is a plus. Physical Requirements Ability to stand for extended periods in a hot, fast-paced kitchen environment. Must be able to lift and carry up to 40 pounds. Ability to bend, reach, and perform repetitive hand motions with accuracy and speed. Must be able to work evenings, weekends, and holidays as required by business level.

Responsibilities

The PM Sous Chef oversees daily culinary operations, ensuring high standards in food preparation and presentation while mentoring the culinary team. They assist in menu development and maintain kitchen efficiency.