32 Palm is a contemporary coastal restaurant located inside the Hilton Ocean City Oceanfront Suites, offering a refined yet approachable dining experience. Known for its fresh seafood, elevated American cuisine, and polished service, 32 Palm serves breakfast, lunch, and dinner in a dynamic resort environment. The restaurant caters to hotel guests, vacationing families, and local patrons seeking quality cuisine and exceptional hospitality.

32 Palm operates within a high-volume, seasonal beachfront market, requiring strong operational leadership, attention to detail, and a commitment to guest satisfaction.

32 Palm is proudly operated by The Harrison Group, a multi-property hospitality organization with over 50 years of experience in Ocean City and surrounding coastal markets. The Harrison Group is committed to operational excellence, financial performance, and developing hospitality professionals who lead with accountability, service, and integrity.

Job Title: Sous Chef Location: Hilton – 32 Palm

Reports to: Chef de Cuisine

Basic Purpose:

The Sous Chef supports daily kitchen operations by supervising line staff, ensuring food quality and consistency, and maintaining a clean, efficient, and safe work environment. This role serves as a working lead on the cooking line, providing hands-on culinary support while helping to uphold company standards for service, sanitation, and food preparation. The Sous Chef plays a key role in supporting the Chef de Cuisine or Kitchen Manager in executing menus, training staff, and maintaining smooth kitchen operations.

Organizational Scope:

The Sous Chef works closely with Food & Beverage leadership and collaborates with back-of-house staff, and front-of-house leadership. This position helps coordinate communication between BOH and FOH to ensure timely service and accurate ticket execution. The Sous Chef is a key contributor in managing the pace of service, supporting culinary team development, and ensuring compliance with food safety and operational procedures.

Essential Functions:

1. Supervise, direct, and support kitchen line staff during service to ensure consistent preparation, cooking, and presentation of all menu items.

2. Assist the Chef de Cuisine or Kitchen Manager with daily kitchen operations, including prep coordination, station assignments, and workflow management.

3. Maintain high standards of food quality, portion control, and presentation following company recipes and specifications.

4. Help train new and existing cooks on recipes, techniques, food safety, and sanitation procedures.

5. Monitor ticket times and communicate with FOH staff to maintain smooth service and resolve issues quickly.

6. Ensure compliance with all food safety and cleanliness standards, including proper storage, labeling, and rotation.

7. Assist with inventory control by tracking product usage, minimizing waste, and communicating supply needs to leadership.

8. Support opening and closing procedures, including equipment checks, station setup, and end-of-shift cleaning protocols.

9. Step into cooking roles as needed to maintain service flow or cover absences.

10. Uphold a positive, professional environment and model effective teamwork, communication, and accountability.

11. Other duties as assigned.

Education:

Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.

Experience:

1. Minimum of two to five years of culinary experience in a high-volume restaurant, hotel, or resort environment.

2. Experience supervising or leading a kitchen line in a fast-paced environment preferred.

3. Previous experience training or mentoring kitchen staff is strongly preferred.

4. Familiarity with a variety of cooking techniques and kitchen equipment.

Skills & Abilities:

1. Strong culinary skills and a solid understanding of food preparation, cooking methods, and culinary best practices.

2. Effective leadership abilities, with the capacity to guide and motivate team members during service.

3. Strong organizational and time-management skills, with the ability to maintain composure under pressure.

4. Familiarity with basic inventory procedures, product rotation, and recipe adherence.

5. Strong communication skills and the ability to collaborate effectively with all team members.

6. Ability to work evenings, weekends, and holidays as required.

7. Ability to remain calm, focused, and professional during high-volume service.

8. Commitment to safety, sanitation, and consistent food quality standards.

No. of Employees Supervised:

Typically oversees all back-of-house staff during assigned shifts.

Travel Required:

Occasional travel for culinary events, training, or professional development may be required.

Hours Required:

Hours based on business needs, seasonal volume, and special events. Evening and weekend shifts are required.

Physical Requirements:

This role requires extended periods of standing, walking, and working in hot kitchen environments. Must be able to lift and carry up to 50 pounds. Frequent bending, reaching, and use of kitchen equipment is required. Must be able to taste, smell, and visually assess food quality. Clear communication with team members is essential.

Harrison Group is an equal opportunity employer of all qualified individuals. We are committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences. We believe that enables us to grow as a company while serving customers throughout our communities. Black, Indigenous and People of Color, women, LGBTQIA+, and persons with disabilities are encouraged to apply.