Sous Chef Job Description

Job summary 1

We are currently looking for a Sous Chef to join our flight kitchen operations team. Reporting to the Executive Chef, the Sous Chef assists the Executive Chef in designing and preparing meals for airline customers. The Sous Chef also provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. The Sous Chef drives the food production effort with the assistance of Food Supervisors.

Duties & Responsibilities 1

special offer
Download PDF with all 10 Sous Chef Job Descriptions
Join our webinar: How to improve your recruitment strategy with 100Hires

Requirements & Skills 1

Job summary 2

Sous Chef is responsible for assisting the Executive Chef with managing services with operating oversight by developing and executing strategies to meet department and financial goals. Sous Chef will assist with ensuring purchasing and inventory compliance as well as managing food costs and production planning. Sous Chef also motivates, trains, develops, and directs the back-of-house culinary staff in preparing and cooking foods to accomplish the objectives of the operation of the service. Continuously manages and maintains a safe and sanitary work environment for the staff.

Duties & Responsibilities 2

Requirements & Skills 2

Job summary 3

The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, and performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms.

Duties & Responsibilities 3

Requirements & Skills 3

Job summary 4

Our successful candidate will have exceptional knife skills, and excellent sanitation practices and will inspire and engage students, customers, clients, and our teams.

Duties & Responsibilities 4

Requirements & Skills 4

Job summary 5

Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef plans and supervises the daily overall operation of a kitchen supporting a specific venue or area of operation. Schedules, supervises, coordinates, trains, and participates in all activities of subordinate cooks and other subordinate kitchen personnel. Responsible for planning, preparing, and cooking foods for all menu items for all occasions including special functions and holidays. Working with Executive Chef and Executive Sous Chef establishes menu forecasts based on customer counts or business forecasts, previous experience, dates, and holidays. Under the direction of the Senior Culinary Manager, the Sous Chef plans and supervises the daily overall operation of a kitchen supporting a specific venue or area of operation. Schedules, supervises, coordinates, trains, and participates in all activities of subordinate cooks, stewards, and other subordinate kitchen personnel. Responsible for planning, preparing, and cooking foods for all menu items for all occasions including special functions and holidays. Working with the senior culinary manager establishes menu forecasts based on customer counts or business forecasts, previous experience, dates, and holidays.

Duties & Responsibilities 5

Requirements & Skills 5

Job summary 6

In the role of Sous Chef you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient, and safe operation of the kitchen.

Duties & Responsibilities 6

Requirements & Skills 6

Job summary 7

As a Sous Chef, you will produce the highest quality of food for our customers and team. In addition, you will be expected to support the kitchen team and assist in packaging products when needed.

Duties & Responsibilities 7

Requirements & Skills 7

Job summary 8

We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding your clientele base to establish the restaurant's brand and reputation.

Duties & Responsibilities 8

Requirements & Skills 8

Job summary 9

The Sous Chef will be responsible for the daily operation of the preparation, cooking, plating, and storage of the product. Our Sous Chefs are responsible to oversee that food is prepared accurately and efficiently. We are seeking a dynamic, hard-working professional with a desire to work for a fast-paced, growing organization. In addition to exceptional leadership skills, you must have a "roll up your sleeves" attitude. The chosen candidate will play a vital role in the future success and growth of the company and the opportunity for advancement is substantial as we have continued to grow over 100% year after year.

Duties & Responsibilities 9

Requirements & Skills 9

Job summary 10

Sous Chef works in a fast-paced, exciting environment to deliver on our commitment to high-quality hospitality. The Sous Chef manages the operations of the kitchen in the absence of the Executive Chef, oversees the preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees.

Duties & Responsibilities 10

Requirements & Skills 10

Frequently asked questions

What does a sous chef do?

A sous chef is a senior member of the kitchen staff who works under the head chef or executive chef in a restaurant or hotel kitchen. The sous chef is responsible for managing the kitchen and supervising the other kitchen staff. Here are some of the key duties of a sous chef:

Overseeing kitchen operations: A sous chef oversees kitchen operations, ensuring that all tasks are completed in a timely and efficient manner.

Managing kitchen staff: A sous chef manages the kitchen staff, assigning tasks, supervising work, and providing guidance and support to ensure that high-quality dishes are prepared.

Preparing dishes: A sous chef is responsible for preparing dishes, including planning menus, creating recipes, and ensuring that all dishes are prepared to the highest quality standards.

Managing food costs: A sous chef is responsible for managing food costs, ordering supplies, and maintaining inventory levels to ensure that the kitchen operates within budget.

Ensuring food safety: A sous chef ensures that all kitchen staff adheres to food safety standards and regulations to prevent foodborne illness and other safety hazards.

Training kitchen staff: A sous chef trains new kitchen staff, ensuring that they understand kitchen procedures, safety protocols, and quality standards.

Assisting the head chef: A sous chef assists the head chef in various tasks, such as menu planning, recipe development, and budgeting.

Maintaining kitchen equipment: A sous chef is responsible for maintaining and repairing kitchen equipment to ensure that it operates safely and efficiently.

Managing kitchen hygiene: A sous chef ensures that the kitchen is clean and hygienic, including overseeing the cleaning of dishes, utensils, and other kitchen equipment.

Providing excellent customer service: A sous chef is responsible for ensuring that customers receive high-quality dishes that meet their expectations and needs.

Overall, a sous chef plays a critical role in managing the kitchen and ensuring that dishes are prepared to the highest quality standards. They supervise the kitchen staff, manage kitchen operations, and assist the head chef in various tasks to ensure that the restaurant or hotel kitchen runs smoothly.

What skills does a sous chef need?

A sous chef needs a variety of skills to successfully manage and operate a restaurant or hotel kitchen. Here are some of the key skills that a sous chef should possess:

Culinary skills: A sous chef should possess strong culinary skills and knowledge of cooking techniques, ingredients, and recipes to develop and prepare high-quality dishes.

Leadership skills: A sous chef should have strong leadership skills to effectively manage kitchen staff, delegate tasks, and provide guidance and support to ensure that high-quality dishes are prepared.

Time management skills: A sous chef should be able to manage their time effectively and prioritize tasks to ensure that all kitchen operations are completed in a timely and efficient manner.

Communication skills: A sous chef should possess excellent communication skills to effectively communicate with kitchen staff, head chefs, and other stakeholders. They should be able to provide feedback, convey instructions, and work collaboratively with others.

Problem-solving skills: A sous chef should possess strong problem-solving skills to identify and resolve kitchen-related issues, such as equipment breakdowns, ingredient shortages, and staff shortages.

Creativity: A sous chef should possess creativity and innovation skills to develop new dishes, menus, and recipes that meet customer needs and expectations.

Attention to detail: A sous chef should have a keen eye for detail to ensure that all dishes are prepared to the highest quality standards and that kitchen operations run smoothly.

Adaptability: A sous chef should be able to adapt to changing customer needs, kitchen staff, and kitchen operations to ensure that the restaurant or hotel kitchen operates effectively and efficiently.

Knowledge of food safety regulations: A sous chef should possess knowledge of food safety regulations and standards to ensure that all kitchen staff adheres to safety protocols and regulations to prevent foodborne illness and other safety hazards.

Physical stamina: A sous chef should possess physical stamina and endurance to work long hours in a fast-paced and physically demanding environment.

Overall, a sous chef should possess a combination of culinary, leadership, communication, time management, problem-solving, creativity, attention to detail, adaptability, knowledge of food safety regulations, and physical stamina to effectively manage and operate a restaurant or hotel kitchen.

We use cookies to offer you our service. By continuing to use this site, you consent to our use of cookies as described in our policy