Sous Chef Job Description: Top Duties and Qualifications

A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.

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Sous Chef duties and responsibilities

Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

  • Preparing meals and food to meet the specifications of guests in a timely manner
  • Properly measuring kitchen ingredients and food portions
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
  • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
  • Managing the kitchen inventory and ensuring supplies are fresh and of high quality
  • Ensuring proper food temperatures when cooking and proper storage afterward
  • Keeping the workstation and kitchen equipment clean, organized and sanitized
  • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Sous Chef Job Description Examples:

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Sous Chef

Sous Chef/Assistant Kitchen Manager

Responsible to: Head Chef & Dining Hall Supervisor

Camp Mah-Kee-Nac is seeking a Sous Chef/Assistant Head Chef for the Summer of 2020.

Dates for this position are May 24th, 2020 through August 15, 2020. Additional work can be added on post-camp if the applicant desires. Room and board are provided.

Camp Mah-Kee-Nac is a traditional all-boys sleepaway summer camp hosting over 300 boys each summer. We serve plan, prepare, and serve breakfast, lunch, and dinner daily to 300 campers and 120 staff.

The Sous Chef will serve as the 2nd in charge in the kitchen and will take the lead when the

Head Chef is on time-off. Camp Mah-Kee-Nac also employees a Dining Hall Supervisor who is the overall supervisor and director of the food services operation.

This position will:

  • Serve as a role model for the rest of the staff

  • Serve as the second in charge in the kitchen

  • Assist in preparation of weekly menus which include three well-balanced meals each day.

  • Prepare, cook, and serve all meals.

  • Help to manage the division of responsibility for food preparation among kitchen staff

  • Maintain inventory control.

  • Assist in planning the daily work schedule around the preparation and service of all meals.

  • Clean and care for the kitchen and equipment.

  • Supervise the cleanliness of the dining room, kitchen, and dishwashing room

  • Assist in managing 2 allergy chefs, meal planning and proper meal preparation and cooking for campers/staff with food allergies

    Competitive salary commensurate upon experience and whether the candidate lives on or off camp during the duration of the position.

    Prefered candidates will be comfortable understanding and speaking Spanish

    Interested applicants should visit

  • [website]
  • as well as contact Rachel Chadwin

    (Camp Owner/Director) at [phone number].

    Job Type: Contract

    Salary: $500.00 /week

    Experience:

  • culinary: 1 year (Preferred)

  • management: 1 year (Preferred)

  • cooking: 1 year (Preferred)

  • sous chef: 1 year (Preferred)

  • line cook: 1 year (Preferred)

    Contract Renewal:

  • Likely

    Full Time Opportunity:

  • No

    Additional Compensation:

  • Bonuses

    Work Location:

  • One location

    Benefits:

  • Paid time off

  • Other

    This Job Is:

  • Open to applicants who do not have a high school A good fit for applicants with gaps in their resume, or who have been out of the workforce for the past 6 months or more

  • Open to applicants who do not have a college Other
  • ×

    Sous Chef

    FitEx Meals is a meal prep start-up. We have a rotating menu of over 400 items and each week we add a new menu item. We prepare 400-500 calorie meals and deliver them to clients throughout Florida. This is your chance to be a part of a fast growing start-up and take control of your future. We are looking for someone who can being new ideas to the table and collaborate with the rest of our team to expedite our growth.

    We offer:

    Ability to move up

    Discount on meals

    Creative work environment

    Two days off

    Qualities we are looking for:

    Ability to learn

    Willingness to work double shifts

    Willingness to work holidays

    Attention to detail

    Banquet or meal prep experience

    5 years kitchen experience

    Your duties:

    You will make sure everyone on the team is following recipes and do your best to help whichever station needs the help in that moment. This includes but is not limited to:

    Cook on stove/convection oven/flat top/chargrill

    Prep raw meats

    Make sauces

    Clean

    Cut vegetables

    Portion out meals

    Hours (we work until we finish for the day)

    Thursdays-Mondays: 9am-finish . (finish is typically 6pm)

    Job Type: Full-time

    Salary: $13.00 to $16.00 /hour

    Experience:

  • culinary: 5 years (Preferred)

  • management: 1 year (Preferred)

  • cooking: 5 years (Preferred)

  • sous chef: 2 years (Preferred)

  • line cook: 5 years (Preferred)

    Work Location:

  • One location

    Benefits:

  • None

    Pay Frequency:

  • Weekly

    Uniform:

  • Employer-supplied hairnets and gloves

  • Loose-fitting shirts not allowed

    Schedule:

  • Weekends required

  • 8 hour shift

    Company's Facebook

  • ×

    Sous Chef

    Statement of Purpose:

    The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective Club operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates.

    Primary Duties:

  • Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on à la carte dining

  • Establish training procedures and guidelines and implement new procedures to strengthen quality performance

  • Ensure employees are following appropriate personal hygiene procedures

  • Oversee production and assist with food preparation. Ensure mis en place is completed prior to commencement of service. Train staff on the impact of portion control

  • Be proficient in every station. Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature

  • Maintain proper sanitation standards; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and procedures

  • Keep the back of the house areas organized and clean

  • Assist in loss prevention measures, control waste, and rotate product

  • Keep up with trends and apply knowledge for use at the Club

  • Collaborate with the Executive Sous Chef in menu writing of recipes and menu development.

  • Assist with monthly inventory

  • Meet the financial goals of the Food and Beverage Department while working collaboratively with other managers within the department

  • Develop and cultivate positive peer and vendor relationships

  • Support a culture of enthusiasm, teamwork, and superior service amongst all departments

  • Follow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other Club-generated documents

  • Any other tasks as assigned by the Chain of Command

    Job Type: Full-time

    Salary: $55,000.00 to $65,000.00 /year

    Experience:

  • Sous Chef: 1 year (Preferred)

  • line cook: 1 year (Required)

    License:

  • ServSafe (Preferred)

    Additional Compensation:

  • Bonuses

    Work Location:

  • One location

    Benefits:

  • Health insurance

  • Dental insurance

  • Vision insurance

  • Retirement plan

  • Paid time off

  • Flexible schedule

    Job Duties:

  • Prepare all food items as directed in a sanitary and timely manner

  • Follow recipes and presentation specifications

  • Operate standard kitchen equipment safety and efficiently

  • Clean and maintain station in practicing good safety and sanitation

  • Assist with the cleaning and organization of kitchen and equipment

  • Restock items as needed throughout the shift

  • Adhere to all sanitation and food production codes

    Uniform:

  • Employer-supplied hairnets and gloves

  • Employer-supplied uniform

  • Shorts, skirts not allowed

    This Company Describes Its Culture as:

  • Detail-oriented -- quality and precision-focused

  • Stable -- traditional, stable, strong processes

  • People-oriented -- supportive and fairness-focused

  • Team-oriented -- cooperative and collaborative

    This Job Is:

  • A job for which military experienced candidates are encouraged to apply

    Schedule:

  • Monday to Friday

  • Weekends required

  • Holidays required

  • Day shift

  • Night shift

  • 8 hour shift

    Job Setting:

  • Restaurant

    Company's website:

  • [website]

    Benefit Conditions:

  • Waiting period may No
  • 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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    Frequently asked questions about Sous Chefs

     

    What is the difference between a Sous Chef and a Line Cook?

    The difference between a Sous Chef and a Line Cook is seniority, depth of professional experiences and areas of job focus. For example, Sous Chefs usually have previous professional experience as a Line Cook or another role. Because of their experience, they hold more seniority and usually oversee Line Cooks in their daily job duties. Similarly, a Sous Chef’s seniority means that they have a more broad range of responsibilities, including training new hires, taking produce inventory and overseeing cleaning activities.

    In contrast, Line Cooks have previous experience working as Kitchen Assistants or Commis Chefs. They’re responsible for one station throughout service to cook vegetables, meat, sauces and other items to complete dishes in a timely manner.

     

    What are the daily duties of a Sous Chef?

    On a typical day, a Sous Chef arrives to work before the start of service. They review food inventory, receive shipments from Food Vendors and speak with the Head Chef and other staff about menu changes and other details. During the lunch service, the Sous Chef reviews order tickets, motivates kitchen staff and assists them in cooking or plating dishes. Depending on their employer’s needs, Sous Chefs might get a period of rest between the lunch and dinner services. 

    At this time, they help their staff clean up from the lunch service, review produce inventory and get time to sit and eat before the next shift. Throughout dinner service, the Sous Chef completes much of the same duties that they did during the lunch service.

     

    What qualities make a good Sous Chef?

    A good Sous Chef has a passion for cooking, which inspires them to create new recipes and motivate their staff to bring the same energy to their roles. They value continued education and repeatedly look for ways to improve their cooking skills at home or in professional cooking classes. Further, a good Sous Chef has a commitment to quality and looks to uphold their employer’s standards by conducting quality control on dishes before they approve them to go out. 

    A good Sous Chef also has a commanding voice that allows them to communicate with their staff in a clear and effective manner.

     

    Who does a Sous Chef report to?

    A Sous Chef usually reports to the Head Chef or the Executive Chef at their workplace. These individuals provide the Sous Chef with guidelines about how to cook certain dishes and how to run the kitchen in their absence. They also delegate tasks to Sous Chefs relating to taking inventory and placing inventory for food products.

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