Plum Market is a fast-growing leader in the Food Service industry. We are dedicated to providing the finest selections of All Natural, Organic, Local, and Specialty ingredients, ensuring a high-quality experience for every Guest we serve.
Our Food Service Team Members are at the heart of our operation, bringing a passion for exceptional food and hospitality. Whether preparing fresh meals, serving our Guests, or maintaining the highest food safety standards, we take pride in delivering outstanding quality and service every day.
At Plum Market Food Service, we foster an inclusive and collaborative environment where Team Members are valued and supported. If you're passionate about food, hospitality, and being part of a dynamic team, we'd love to have you apply!
Why Work at Plum Market Food Service?
Work life balance Most shifts are Monday thru Friday mornings. Weekends and Holidays off.
Hands-on Training Gain valuable skills through our exceptional training programs.
Career Growth Opportunities As a growing company, we provide promotional pathways, so you can advance in your career.
Comprehensive Benefits Package Medical, dental, and vision coverage for you and your family.
401(k) with Company Match Available after just six months.
Plum Market Food Service is more than just a workplace it's an opportunity to grow your passion for food and hospitality in a rewarding environment.
Employment is contingent upon a successful background check.
Ready to be part of something special? Apply today!
Description:
The Sous Chef is the second-in-command and serves as a key leader in kitchen and department operations. This role supports the Kitchen Manager 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 Foodservice'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 food, service, and creating memorable Guest experiences.
You thrive in a fast-paced kitchen environment and are comfortable taking initiative to ensure the success of the department.
You are adaptable, able to quickly step into different roles as needed to support the team.
You demonstrate a strong commitment to food safety, sanitation, and quality standards.
You communicate effectively and professionally with Guests, Team Members, and Leadership.
You are self-motivated, dependable, and take pride in keeping your work environment clean and organized.
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 kitchen manager, 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 Foodservice standards.
Lead by example in communication, attitude, teamwork, and professionalism.
Address Guest 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.
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