PM Sous Chef

LR PALM HOUSE LLC•Palm Beach, FL

About The Position

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

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.
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.

Nice To Haves

Culinary degree or formal culinary training is a plus.
Food Handler’s Certification or equivalent required; ServSafe Certification preferred.
Minimum 3–5 years of culinary experience in a high-end, fine dining kitchen; luxury Japanese/Peruvian restaurant experience is strongly preferred.

Responsibilities

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.
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.
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.
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.
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.
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.