Palm Restaurant Group
Executive Chef – Join the high‑end kitchen leadership at Palm Restaurant Group.
Overview Lead a full‑service fine‑dining kitchen, delivering exceptional dining experiences, managing staff, and controlling costs in a dynamic, upscale environment.
Benefits
Extensive and well‑rounded kitchen training program
Career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
Paid sick leave
Paid vacation
Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style.
Manage all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up.
Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
Oversee weekly and monthly inventories, and ordering of food and supplies.
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Qualifications
At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale/fine dining establishment.
Strong knowledge and attention to detail on back‑of‑the‑house operations, including staff supervision, inventory controls, and food/labor cost, and product quality.
Strong communication, leadership, and conflict resolution skills.
Stable and progressive work history; strong work ethic.
Pay Range USD $90,000.00 – USD $100,000.00 per year.
EOE – Equal Opportunity Employer.
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Overview Lead a full‑service fine‑dining kitchen, delivering exceptional dining experiences, managing staff, and controlling costs in a dynamic, upscale environment.
Benefits
Extensive and well‑rounded kitchen training program
Career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short‑term disability, flexible spending accounts and 401(k)
Paid sick leave
Paid vacation
Monthly discretionary bonus potential
Responsibilities
Ensure excellence in guest satisfaction through a “Do Whatever It Takes” attitude and a hands‑on, lead‑by‑example management style.
Manage all back‑of‑house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow‑up.
Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
Oversee weekly and monthly inventories, and ordering of food and supplies.
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Qualifications
At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale/fine dining establishment.
Strong knowledge and attention to detail on back‑of‑the‑house operations, including staff supervision, inventory controls, and food/labor cost, and product quality.
Strong communication, leadership, and conflict resolution skills.
Stable and progressive work history; strong work ethic.
Pay Range USD $90,000.00 – USD $100,000.00 per year.
EOE – Equal Opportunity Employer.
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