Sous Chef - 32 Palm

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.

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.

Job Title: Sous Chef Location: Hilton – 32 Palm

32 Palm is seeking an experienced, motivated Sous Chef to join our culinary leadership team. We are looking for someone who can be a strong second-in-command in the kitchen and confidently take charge of the operation when the Executive Chef is not present.

The ideal candidate has solid culinary experience, strong leadership skills, and the ability to manage and motivate a diverse kitchen team while maintaining high standards for food quality, consistency, cleanliness, and organization.

A culinary degree is preferred, but we will consider candidates with strong professional kitchen experience and a proven ability to lead.

What We're Looking For

• Strong professional culinary experience
• Culinary degree preferred
• Previous supervisory or kitchen leadership experience
• Comfortable taking full charge of the kitchen in the Executive Chef's absence
• Ability to lead, manage, train, and motivate culinary staff
• Strong communication and organizational skills
• Ability to maintain consistency and quality during high-volume service
• Strong understanding of food safety, sanitation, prep, production, and kitchen organization
• Ability to hold staff accountable while maintaining a professional and positive work environment
• Comfortable assisting with scheduling, ordering, inventory, food cost, waste control, and daily kitchen operations
• Hands-on leadership style — willing to work alongside the team when needed
• Dependable, professional, and able to make sound decisions under pressure

The Role

This is a hands-on leadership position. The Sous Chef will work closely with the Executive Chef in the daily operation of 32 Palm and will be expected to run the kitchen confidently when the Executive Chef is away.

We're looking for someone who takes ownership of the operation, understands that consistency matters, develops the people around them, and isn't afraid to step up and lead.

If you're an experienced culinary professional ready to take the next step in your career — or an established Sous Chef looking for an opportunity to have a meaningful role in the kitchen — we'd like to hear from you.

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.

Supervisory Responsibilities:

Typically oversees all back-of-house staff during assigned shifts and run kitchen confidently when Executive Chef is away.

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.