Sous Chef

About Palace Poker

Palace Poker is a private, high-end poker club delivering an elevated culinary and hospitality experience to an exclusive clientele. Our operation spans refined casual dining, upscale restaurant concepts, VIP rooms, and bespoke guest experiences. Excellence, discretion, and consistency are non‑negotiable.

Sous Chef

Grand Prairie, TX

Food / Beverage

The Sous Chef will work closely with the Executive Chef and Executive Sous Chef to oversee the kitchen’s daily operations, ensuring that all dishes meet the club’s high standards of quality and presentation. This is a hands‑on leadership role that requires a creative, detail‑oriented, and organized individual capable of managing kitchen staff in a fast‑paced environment while maintaining consistency and excellence in food quality.

• Assist the Executive Chef and Executive Sous Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating of dishes.
• Supervise, mentor, and train kitchen staff, ensuring adherence to recipes, cooking techniques, and health and safety standards.
• Coordinate daily kitchen tasks to ensure efficient service during both regular dining hours and special events.
• Maintain the quality and consistency of food, ensuring every dish is prepared to the highest standard.
• Oversee inventory management, including ordering, stocking, and monitoring food supplies to maintain proper levels.
• Enforce cleanliness and organization in the kitchen, adhering to all food safety and sanitation regulations.
• Collaborate with the front‑of‑house team to ensure seamless communication and delivery of exceptional service.
• Assist in the creation and development of new, innovative menus, incorporating seasonal ingredients and contemporary culinary trends.
• Manage food prep for daily service and assist with any large‑scale or special event catering needs.
• Address special dietary requests and member preferences with professionalism and attention to detail.
• Assist in managing food costs, portion control, and minimizing waste to stay within budgetary guidelines.

• Minimum of 3‑5 years of experience as a Sous Chef or in a similar role within a fine dining or luxury hospitality environment.
• Strong understanding of kitchen management, food safety, and health regulations.
• Ability to manage and motivate kitchen staff in a high‑volume, fast‑paced environment.
• Excellent organizational and multitasking skills.
• Exceptional communication skills and the ability to work collaboratively with both kitchen and front‑of‑house teams.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong problem‑solving abilities and attention to detail.
• Creative and innovative approach to cooking, with a focus on presentation and high‑end dining.
• Culinary degree or equivalent professional experience preferred.

• Chefs who require constant direction
• Candidates uncomfortable with accountability or intensity
• Short‑term resume builders

• A high‑profile culinary operation with creative input and influence
• Strong leadership team and operational support
• Competitive, top‑tier compensation and benefits
• Clear path for advancement for the right leader

If you’re a proven culinary leader who thrives under pressure and takes pride in excellence, we want to hear from you.

Pre‑screening Questions: