Sous Chef Job Description

What is a Sous Chef?

A sous chef is the second-in-command in a professional kitchen, assisting the executive chef. The sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous chefs often start their career with a degree in culinary arts, although many sous chefs get their position through promotion after receiving training and experience in the culinary profession. Sous chefs can work in a wide variety of hospitality establishments, including restaurants, care facilities, hotels, catering services, cruise ships, and more.

Sous Chef Job Description Template

Job Overview

Sample Company is one of the leading firms in our field in the metro area. We're proud of our 4.3 Glassdoor rating from our employees. We are hiring a Sous Chef to join our team. If you're a hard-working professional, Sample Company is an ideal place to get ahead. Don't hesitate to apply.

Responsibilities for Sous Chef

  • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
  • Ensure efficient, cost-effective operation and profitability of food production
  • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
  • Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
  • Assume the role as Executive Chef in his or her absence
  • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
  • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
  • Assure kitchen personnel is trained in best cleanliness and sanitation practices

Qualifications for Sous Chef

  • High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
  • Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
  • Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
  • Safe Food Handling Certification
  • Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
  • Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

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