Sous chef Job Description
Sous chef Job Description Template
As a sous chef, you will assist the head chef in managing the kitchen and leading the culinary team. You will be responsible for overseeing food preparation, ensuring quality and consistency, and managing inventory. Your experience and creativity will help to develop new dishes and menus.
Responsibilities:
- Assist head chef in menu planning, recipe development, and food preparation
- Oversee and manage kitchen staff on a daily basis
- Ensure recipes are followed accurately and consistently
- Maintain inventory levels and order supplies as needed
- Ensure food safety, sanitation, and hygiene standards are met
- Assist in creating and managing budgets and cost control
- Collaborate with head chef to develop new menu items and specials
- Step in to lead kitchen operations in head chef's absence
Requirements:
- Sous Chef position requires at least 3 years of experience in a high-volume kitchen
- Ability to lead a team and work in a fast-paced environment
- Strong knowledge of food safety and sanitation practices
- Excellent communication skills to work effectively with the head chef, kitchen staff, and other departments
- Ability to create new and innovative dishes while keeping within budget and dietary restrictions
- Flexibility to work evenings, weekends, and holidays as needed
- Understanding of inventory management and ability to control food costs
- Associate's degree or higher in culinary arts or a related field is preferred
