Description:
The Sous Chef is the second-in-command of the Prepared Foods Department and serves as a key leader in kitchen and department operations. This role supports the Team Leader and leads daily Back of House (BOH) operations, including prep, production, sanitation, and team management. The Sous Chef ensures the consistent execution of Plum Market’s food quality, safety standards, and Guest Service expectations while training and developing team members in a fast-paced, high-volume kitchen environment.
Who you are:
You are passionate about scratch-made food and Plum Market’s commitment to organic, local, and specialty ingredients.
You are a hands-on leader who sets the tone through professionalism and accountability.
You excel at motivating and coaching team members to succeed in a fast-paced kitchen.
You are solution-focused, organized, and calm under pressure.
You value inclusion and help foster a positive, collaborative kitchen culture.
You are committed to continuous improvement and delivering consistent, high-quality food.
What you will bring:
Experience in a culinary leadership role, preferably in foodservice or retail food operations.
Knowledge of food preparation, kitchen safety, sanitation standards, and inventory practices.
Strong leadership and communication skills, with the ability to coach and direct teams.
ServSafe Manager Certification preferred.
Proficiency in Microsoft Office (Excel, Outlook, Word) and kitchen management systems.
Flexibility to work a variety of shifts including evenings, weekends, and holidays.
Physical ability to stand and walk for up to 4 hours without a break.
Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted.
What you will do:
Oversee BOH operations, ensuring proper prep, production, and execution of all menu items and daily offerings.
Serve as department lead in the absence of the Chef de Cuisine, ensuring smooth operations and team accountability.
Train, coach, and support BOH Team Members to maintain high food quality, safety, and consistency.
Support production scheduling, prep guides, and department planning based on Guest needs and seasonal programs.
Enforce all food safety and sanitation procedures, ensuring compliance with regulatory and Plum Market standards.
Lead by example in communication, attitude, teamwork, and professionalism.
Address Customer and Team Member concerns in a respectful and timely manner.
Assist with performance management including feedback, coaching, and disciplinary action when necessary.
Partner with department leadership to maintain labor goals, manage shrink, and support inventory accuracy.
