Our Sous Chef job description includes the responsibilities, duties, skills, education, qualifications, and experience.
About the Sous Chef role
A Sous Chef is a culinary professional who assists the Head Chef in the day-to-day operations of a restaurant or other food service establishment. Responsibilities include overseeing kitchen staff, planning menus, and ensuring the kitchen operates smoothly and efficiently. They may also assist in food preparation and menu development.
Role Purpose
The purpose of the sous chef job role is to assist the head chef in the day-to-day operations of the kitchen, including menu planning, food preparation, and training staff. The sous chef ensures that food is cooked and served to the highest standards and works closely with the head chef to plan menus, create new recipes, and coordinate food production. Additionally, the sous chef is responsible for maintaining a sanitary and safe kitchen environment and ensuring that all kitchen staff adhere to safety protocols.
Sous Chef Summary
The Sous Chef is responsible for assisting the Executive Chef in leading the kitchen staff in all aspects of food production, including menu planning, ordering, inventory management, and quality control. This position is also responsible for overseeing daily kitchen operations, ensuring that all food is prepared according to established recipes and standards, and that the kitchen is kept clean and safe. The Sous Chef will also provide direction and support to line cooks and other kitchen staff, coordinate and delegate tasks, and provide training and guidance when necessary. Additionally, the Sous Chef will assist in menu development and cost control, and help to ensure that all health and safety standards are met.
Sous Chef Duties
- Prepare and cook food according to recipes and menu specifications
- Oversee kitchen staff and delegate tasks related to meal preparation
- Monitor food stock and place orders
- Ensure compliance with safety and sanitation regulations
- Assist head chef with menu planning and development
- Monitor quality of dishes at all stages of preparation and presentation
- Train and develop kitchen staff
Sous Chef Skills
- Ability to work in a fast-paced kitchen environment
- Proficiency in knife skills and food prep
- Excellent communication and organizational skills
- Ability to follow recipes and produce high-quality dishes
- Ability to lead and motivate kitchen staff
Sous Chef Requirements
- Lead and manage kitchen staff
- Assist in menu development
- Order, maintain and inventory supplies
- Oversee food preparation and presentation
- Ensure adherence to food safety and sanitation standards
Personal Traits
- Leadership
- Organizational Skills
- Creativity
- Attention to Detail