Kitchen lead/ Sous chef

Kitchen Lead / Sous Chef (Hourly, Growth-Focused)

Palm Beach Lobsters & Seafood

West Palm Beach, FL

$25 per hour

Full-time | Hourly | Paid Overtime

About the Role

Palm Beach Lobsters & Seafood is a new, family-oriented, owner-operated seafood restaurant focused on quality, consistency, and efficiency. We are building something long-term and are looking for a Kitchen Lead / Sous Chef who is hungry, motivated, and positioned to grow alongside the business.

This role is ideal for someone who can see the potential beyond where the business is today, understands that growth takes time, and wants to help build something stable and meaningful, not just clock in and out.

This is not a traditional salaried sous chef role.

This position is hourly, with paid overtime, clear scope, and structured expectations.

Compensation & Schedule

• $25 per hour
• Paid overtime (OT after 40 hours)
• Expected 40 to 50 hours per week
• Opportunity for two days off per week based on scheduling and business needs
• Quarterly performance reviews with opportunity for pay increases
• Schedules are posted in advance and built to be consistent week to week whenever possible
• Most shifts are solo kitchen shifts on slower days
• Additional kitchen support scheduled during peak nights (Thursday through Saturday)

In-Person Admin Time (Structured & Paid)

Administrative responsibilities are completed on-site during scheduled, paid time, not after hours or off the clock.

Typical weekly admin includes 4 to 6 hours, such as:

• Food ordering (non-seafood only)
• Inventory management and par maintenance
• BOH scheduling and coverage coordination
• Vendor communication (approved vendors only)

Inventory counts are completed on-site every Sunday and Thursday as part of the regular weekly workflow.

Admin time is typically scheduled before opening or mid-afternoon on set days each week.

Responsibilities

• Execute an established seafood-focused menu with consistency and attention to detail
• Run the kitchen independently during slower service periods
• Lead kitchen execution during busier dinner shifts with part-time support
• Complete daily prep, service, and closing procedures
• Maintain cleanliness, organization, and food safety standards
• Order and manage inventory for non-seafood food items
• Follow approved pars, vendors, and ordering guidelines
• Perform and maintain inventory counts every Sunday and Thursday
• Create and manage weekly BOH schedules within established labor guidelines
• Train and support part-time kitchen staff
• Ensure food quality, speed, and consistency
• Maintain clear, consistent communication with ownership regarding operations, staffing needs, inventory levels, and opportunities for improvement
• Collaborate with ownership on occasional specials and future menu expansion once core execution and consistency are established
• Participate in planning and execution of events and catering, with opportunities for additional income through event preparation, management, and on-site execution when available

Professional Standards & Requirements

• Must have some prior seafood kitchen experience, including handling, preparation, and food safety awareness
• Must have a valid Kitchen Manager's License or be willing to obtain one
• Maintain a professional appearance and attire appropriate for a leadership kitchen role at all times
• Lead by example in cleanliness, organization, attitude, and work ethic
• Communicate openly, respectfully, and consistently with ownership
• Be reliable, punctual, and accountable
• Uphold food safety, sanitation, and workplace standards

What We're Looking For

• A motivated, growth-minded kitchen professional
• Someone who is hungry to advance and not looking to be carried
• Previous experience as a Sous Chef, Kitchen Lead, or strong Line Cook ready for leadership
• Comfortable running a small kitchen independently
• Organized, dependable, and calm under pressure
• Strong understanding of prep, food cost awareness, ordering, inventory, and seafood handling
• Someone who understands that early-stage businesses require ownership mentality, accountability, and patience
• Someone excited by responsibility and opportunity, not just a title

First 90 Days Look Like

• Confident execution of the current menu
• Ownership of ordering, inventory cadence, and scheduling
• Running solo shifts smoothly and peak shifts with support
• Clear, consistent communication with ownership
• Eligibility for first performance review and potential pay increase

What This Role Is Not

• Not a salaried 60 hour position
• Not a Head Chef or GM role
• No unilateral menu or pricing authority
• No vendor negotiation or seafood sourcing
• No unpaid overtime or off-the-clock admin work
• Not a position for someone seeking minimal responsibility or a short-term stop

Growth & Development

This role is designed for someone who wants to build alongside a growing business, not step into a finished one. Growth is supported through:

• Quarterly performance check-ins
• Opportunities for hourly pay increases based on performance
• Expanded responsibility as the business grows
• Additional paid opportunities through events and catering
• Long-term potential for increased leadership scope

Why This Is a Good Fit

• Fair hourly pay with overtime
• Predictable scheduling and posted schedules
• Opportunity for two days off per week
• Optional additional hours for those who want to earn more
• Real autonomy in day-to-day kitchen execution
• Small team with low drama and clear communication
• Owner involvement and hands-on support
• Family-oriented, respectful, professional kitchen culture
• Opportunity to grow income and responsibility as the business grows

If you are hungry, reliable, have seafood kitchen experience, and are excited by the idea of helping grow a new, family-oriented restaurant beyond where it is today while building toward something bigger, we would love to hear from you.

Apply with your resume and a brief note about your kitchen experience and what you are looking to build next.

Job Type: Full-time

Pay: From $25.00 per hour

Expected hours: 40 – 60 per week

Benefits:

• Flexible schedule
• Food provided

Work Location: In person

Salary : $25