Sous Chef

Sous Chef – Plum Market

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.

$20.00/hr – $24.00/hr

• Flexible Scheduling – Full‑time and part‑time positions available with a variety of retail shifts to support work‑life balance.
• Grow Your Passion – Learn about great food while advancing your skills and knowledge.
• Comprehensive Training – We invest in our Team Members with exceptional training programs.
• Competitive Holiday Pay – Earn time and a half for working on five federally recognized holidays:
  New Year’s Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving.
• Career Growth Opportunities – As a growing company, we provide promotional pathways, so you can grow with us.
• Comprehensive Benefits Package – Medical, dental, and vision coverage for you and your family.
• 401(k) with Company Match – Available after just six months.
• Team Member Discounts – Enjoy 20% off grocery purchases and 50% off Team Member meals.

• 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.

• Experience in a culinary leadership role, preferably in food service 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.
• 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.

• 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.

Mid‑Senior level

Part‑time

Management and Manufacturing

Food and Beverage Services

Employment is contingent upon a successful background check.

Ready to be part of something special?
Apply today!