Job Description
Job Description
Sous Chef – Job Description
Job Title: Sous Chef
Department: Culinary / Kitchen
Reports To: Executive Chef / Head Chef
Job Type: Full-Time
Position Summary
The Sous Chef is the second-in-command in the kitchen and plays a key role in overseeing daily kitchen operations. This position supports the Executive Chef in managing kitchen staff, maintaining food quality and consistency, controlling food costs, and ensuring that all meals are prepared and presented according to established standards.
The Sous Chef helps lead, train, and motivate the culinary team while maintaining a clean, organized, and efficient kitchen environment.
Essential Duties and Responsibilities
Kitchen Operations
- Assist the Executive Chef with daily kitchen operations and food preparation.
- Oversee kitchen activities and ensure smooth service during operating hours.
- Ensure all dishes are prepared according to recipes, standards, and presentation guidelines.
- Monitor food quality, portion sizes, consistency, and presentation.
- Step in to lead kitchen operations in the absence of the Executive Chef.
- Maintain proper food storage, labeling, rotation, and inventory procedures.
Staff Supervision & Leadership
- Supervise, train, and mentor line cooks, prep cooks, and other kitchen employees.
- Assign daily tasks and monitor staff performance.
- Ensure kitchen staff follow recipes, procedures, and safety standards.
- Promote teamwork, communication, accountability, and professionalism.
- Assist with scheduling and staffing needs as required.
Food Cost & Inventory Control
- Assist with ordering, receiving, and inventory management.
- Monitor food usage, waste, and portion control.
- Help maintain food costs within established budget guidelines.
- Ensure ingredients are properly stored and rotated using FIFO procedures.
- Identify opportunities to improve kitchen efficiency and reduce waste.
Health, Safety & Sanitation
- Maintain a clean, organized, and sanitary kitchen.
- Ensure compliance with local health department regulations and food safety standards.
- Monitor proper food handling, cooking, cooling, and holding temperatures.
- Ensure kitchen equipment is properly maintained and used safely.
- Enforce sanitation and cleaning schedules.
Qualifications & Requirements
- Previous experience as a Sous Chef, Lead Cook, or experienced Line Cook.
- Strong knowledge of cooking techniques, food preparation, and kitchen operations.
- Previous experience supervising or leading kitchen staff.
- Excellent organizational and time-management skills.
- Ability to work in a fast-paced, high-volume kitchen.
- Knowledge of food safety, sanitation, and HACCP principles.
- Strong communication and leadership skills.
- Ability to work evenings, weekends, and holidays as required.
- Culinary degree or formal culinary training preferred but not required.
Key Skills & Competencies
- Leadership and team management
- Menu execution and food preparation
- Quality control and consistency
- Inventory and food cost management
- Time management and organization
- Problem-solving and decision-making
- Attention to detail
- Communication and teamwork
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to work in hot, humid, and fast-paced kitchen environments.
- Ability to bend, reach, lift, and perform repetitive movements.
Performance Expectations
The Sous Chef will be evaluated based on:
- Food quality and consistency.
- Kitchen organization and efficiency.
- Staff leadership, training, and development.
- Food cost control and waste reduction.
- Health department compliance and sanitation.
- Timely and successful execution of kitchen service.
- Overall teamwork and contribution to kitchen operations.
Overall Expectations
The Sous Chef is expected to lead by example, maintain high culinary standards, support the Executive Chef, and help create a positive and productive kitchen culture. The successful candidate will demonstrate strong leadership, accountability, professionalism, and a passion for food and hospitality.