Sous Chef

Title: Sous Chef

Reports To: Executive Chef

Job Summary:

We are seeking a passionate, creative, and experienced Sous Chef to join our culinary team. As a leader in the kitchen, the Sous Chef plays a key role in supporting the Executive Chef, overseeing kitchen operations, maintaining high culinary standards, and mentoring the kitchen staff. This role is ideal for a skilled chef who thrives in a fast-paced environment and has a strong eye for detail and a love for food excellence - working knowledge of Spanish a plus.

Key Responsibilities:

Food Production

• Oversee and contribute to the daily production of all food for Palmer’s Market.
• Conduct daily inventory and create detailed production lists.
• Ensure all food consistently meets Palmer’s standards for quality, taste, and presentation.
• Document all recipes and ensure kitchen staff follows them precisely.

The Team

• Assist the Executive Chef in supervising and training all kitchen staff.
• Ensure all staff follow food safety protocols, workplace safety guidelines, and Palmer’s Rules and Regulations - lead by example
• Foster a positive, professional, and respectful work environment by modeling appropriate behavior.
• Motivate and engage the team—encourage pride and passion in their work.
• Support team development through coaching and performance feedback.
• Help staff understand the importance of their role in creating food for meaningful events—weddings, birthdays, memorials, and more.

Purchasing, Receiving and Inventory Control

• Assist with ordering all food, supplies, and paper goods.
• Oversee receiving procedures: check product quality and accuracy, ensure correct storage, and match deliveries with invoices.
• Help maintain monthly inventory and manage stock levels to minimize waste and overordering.
• Help control labor costs, food waste, and food costs to meet department financial goals.
• Ensure purchasing aligns with inventory needs to minimize waste and overstocking.

Catering Support and Customer Service

• Assist with catering production as needed providing outstanding customer service at all times.
• Collaborate with the Executive Chef and fellow sous chefs to allocate staff resources between store needs and catering orders.
• Ensure all catering and special orders are packed accurately and delivered on time, including:
• Heating instructions
• Bag tags
• Proper labeling
• Necessary off-site equipment
• Address and resolve any food-related concerns or complaints directly with clients, finding appropriate solutions with professionalism and care.

Department Safety

• Enforce all health, sanitation, and safety standards in the kitchen.
• Identify and address any potential equipment or safety hazards.
• Maintain clean, organized, and fully functional prep areas, storage spaces, walk-ins, and freezers.

Requirements:

• Strong knowledge of culinary techniques, food preparation, food safety and kitchen management
• Excellent leadership and communication skills, with the ability to work effectively as part of a team
• High standards of cleanliness and hygiene
• Ability to work flexible hours, including evenings, weekends, and holidays as required
• Ability to lift and carry heavy boxes, crates, and merchandise weighing up to 50 pounds
• Ability to stand for long periods of time
• Safely navigate, maneuver, and maintain freezer and refrigerated storage areas
• Working knowledge of Spanish and English is strongly encouraged

Special Considerations:

This position will work out of two locations. Palmer’s Commissary Kitchen (located 5 minutes from Palmer’s Market) will be the main location for this position, however there will be days at the Market as well.

Employee Classification: Exempt, Full Time

Effective Date: April 2025

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person