Sous Chef in ARLINGTON, Virginia at Palette 22

• Lead the line with confidence, urgency, and consistency.
• Coach and develop kitchen team members every shift.
• Execute recipes and plating in line with brand standards.
• Maintain food quality, speed, and accuracy under pressure.
• Prioritize tasks and adapt in a fast-paced environment.
• Uphold food safety, sanitation, and cleanliness standards.
• Manage prep, inventory, and product rotation efficiently.
• Communicate clearly and collaborate across the kitchen.
• Solve problems quickly and make sound decisions.
• Support scheduling, training, and daily kitchen operations.
• Minimize waste and control food costs.
• Step up, take ownership, and lead by example.

Includes, but is not limited to:

• Minimum 2 years of experience as a Back of House manager in a high-volume restaurant, full-service restaurant.
• Food safety and sanitation (ServSafe preferred)
• Labor management and scheduling
• Menu execution and quality assurance
• Communication and cross-functional collaboration
• Time management and prioritization
• Problem-solving and decision-making
• Multitasking under pressure
• Attention to detail and organizational excellence
• Excellent interpersonal and relationship-building skills.
• Ability to speak and understand English.
• Ability to speak and understand Spanish is a plus.
• Culinary school background a plus.

• Monthly profit-sharing bonus
• 401K
• Free Health Insurance
• Life Insurance
• Vision & Dental Insurance
• Complimentary dining privileges at any of our ARP locations
• Opportunity for personal and professional growth
• Flexible schedules