Hiring Immediately Sous Chef Plum Market

About the role

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.

Responsibilities

• 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.

Requirements

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.

Qualifications

• 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.