Sous Chef

The Job:

Sous Chef

The Place:

Palma is a 23 year old family owned gem located at 28 Cornelia Street in the West Village. We are a bustling traditional Italian restaurant that has very unique events capabilities.

Who you are:

As the Sous Chef, you will work alongside the Executive Chef at Palma. You will support them in delivering efficient daily operations. In addition to our a la carte service, we also host numerous events. You are a champion for high standards of cleanliness, organization, food quality,and respect for ingredients. You seamlessly lead the kitchen team and operate as the kitchen primary point of contact when necessary. You possess remarkable communication and people skills.

Your key responsibilities:

• Be an example and mentor for work ethic, conduct, organization, sanitation, and professionalism
• Train kitchen staff
• Assist with scheduling, menu development, costing, recipes, inventory, labor control, prep lists, and DOH guidelines
• Family meal and creation of specials with an understanding of product utilization, organization, and cleanliness of storage areas
• Collaborate with the events team & service team on executing events
• Maintain facilities and equipment according to DOH standards
• Place orders to suppliers

Your experience:

• 3+ years in a similar position within an upscale dining environment
• Excellent command of kitchen techniques: butchering, manipulation of market produce, pasta making
• Languages: Italian & Spanish (Plus not required)
• Experience and knowledge of Italian cuisine
• DOH certificate required
• Ability to work independently as well as a team leader
• Excellent verbal & non-verbal communication skills
• Impeccable attention to detail

We are an equal opportunity employer & value diversity & inclusion. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Organized

Leadership

BOH Team Leadership

Mentoring

Butchery

Training

Experienced Chef

Collaboration

Italian Cuisine

Event Execution

Event Experience

Sanitation Practices

Inventory Management

Teamwork

DOH Certified

Costing

Time Management

Creating a Positive Work Environment

Adaptability

Recipe Development

Labor Control

Product Utilization

Sanitation Standards Compliance

Supplier Management

Creativity in Menu Development

Adaptability in Fast Paced Environments

Problem Solving