What does a Sous Chef do?
Sous Chefs typically work for restaurants, hotels, event venues or private business entities to ensure quality dining services for their patrons. They work closely with Cooks, Waiters and Food Vendors to maintain kitchen operations. Their job is to help hire and train Cooks and other kitchen employees. They may also be responsible for creating new recipes or revamping existing menu items.
Sous Chef skills and qualifications
In order to work in a busy restaurant directing kitchen activities and supervising other members of staff, a Sous Chef must have certain skills and qualifications, including the following:
- Exceptional cooking skills
- Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
- Familiarity with the best practices in the hotel and catering services industry
- Knowledge of health and safety standards
- Proficient in Microsoft Office, Point of Sale and restaurant management software
- Ability to multitask and work quickly under pressure
- Advanced verbal and written communication skills
- Attention to detail and organizational skills
Sous Chef salary expectations
A Sous Chef makes an average of $49,385 per year. This salary may vary depending on a candidate’s education and experience as well as your location and type of establishment.
Sous Chef education and training requirements
Most employers look for Sous Chef candidates with at least a bachelor’s degree in culinary science from an accredited university. Applicants with high school diplomas and extensive on-the-job experience can also be considered. Formal culinary training in food preparation and culinary management is a plus as well. Where necessary, a candidate should be able to produce licenses or certifications required by local and state agencies for food production and management.
Sous Chef experience requirements
Applicants should have at least 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. Many employers prefer candidates who have prior experience working as Sous Chefs or Kitchen Managers. Applicants should be able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures.
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