Sous chef Job Description
Sous chef Job Description Template
Sous Chef, a culinary artist, assumes second-in-command role in the kitchen, executing precise food preparation, managing staff, and maintaining kitchen operations. Tasked with ensuring consistency and quality, they uphold the head chef's vision.
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
