Sous Chef - Plum Market

The Sous Chef is the second-in-command of the Prepared Foods Department and leads daily BOH operations, including prep, production, sanitation, and team management. Ensures 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. Role requires hands-on leadership, ability to motivate and coach a team, strong organizational skills, and commitment to continuous improvement. Responsibilities include overseeing BOH operations, supporting production scheduling, enforcing food safety and sanitation procedures, leading in the absence of the Chef de Cuisine, and collaborating with department leadership on labor goals and inventory control. Qualifications include culinary leadership experience, knowledge of food safety and inventory practices, strong communication skills, ServSafe Manager Certification preferred, and proficiency with Microsoft Office and kitchen management systems. Flexible to work evenings, weekends, and holidays; physical ability to stand/walk for up to 4 hours, bend/stoop, lift up to 50 lbs, and push/pull up to 100 lbs. Employment is contingent upon a successful background check.