Palmas Restaurant Group

The Sous Chef is responsible for leading the daily culinary activities within the restaurant. An individual in this position is expected to coach and manage the culinary team, helping them to achieve daily goals of safety, quality, productivity, efficiency and guest satisfaction. A Sous Chef must be certain that each item on the menu is prepared with the highest quality in mind. This individual ensures that recipes are followed, and high culinary standards are upheld. A successful Sous Chef is able to effectively delegate responsibilities and maximize productivity, as well as build strong relationships with team members, vendors and guests. In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines. To be successful, a Sous Chef must possess an advanced knowledge of culinary techniques, restaurant management, business leadership and food safety regulations.   NOTE: This Job Description is subject to change at any time