Sous Chef Job Description

Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.

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Sous Chef Job Description Template

Our company is looking for a Sous Chef to join our team.

Responsibilities:

  • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results;
  • Understanding of various cooking methods, ingredients, equipment and procedures;
  • Be knowledgeable in the company’s HAZCOM program and adhere to manufacturer’s label instructions for the safe and proper use of all chemical products;
  • Experience working as a sous chef line cook or chef;
  • Train the auxiliary kitchen staff in order to provide the best results in minimum time and using at the maximum the available resources;
  • Maintain high standards in food safety and sanitation;
  • Assists with managing cost controls and controlling expenditure;
  • Offer suggestions and creative ideas that can improve upon the kitchen’s performance;
  • Coordinating orders with the kitchen team;
  • Follow health and safety standards;
  • Assist in the creation and development of unique food offerings that provide our guest with a variety of selections;
  • Leads kitchen team in chef’s absence;
  • Help with daily prep and catering prep;
  • Facility Cleanliness and Food Safety Standards.

Requirements:

  • Understanding of various cooking methods, ingredients, equipment and procedures;
  • Valid driver’s license;
  • 21+ years of age;
  • Minimum of (3) three years kitchen experience;
  • Must be able to lift and carry up to 50-75 pounds;
  • Able to speak/understand Spanish preferred;
  • Must be able to work in a fast paced environment;
  • Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources;
  • Punctual;
  • 3+ years of experience as a Sous Chef;
  • Communication;
  • Displays a strong level of brand awareness and participates in necessary product knowledge training sessions;
  • Must be able to walk and stand for an entire shift;
  • Good communication skills and basic knowledge of banquet set up;
  • Drive to provide excellent guest experience.