Sous Chef Job Description Template

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Sous Chef Job Description Template

Job Brief

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.


  • Help in the preparation and design of all food and drinks menus
  • Produce high quality plates both design and taste wise
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the Executive Chef in planning and directing food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance
  • Order supplies to stock inventory appropriately
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers


  • X+ years of experience as a Sous Chef
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • BS degree in Culinary science or related certificate would be a plus

What does Sous Chef do?

A Sous Chef is responsible for assisting the Head Chef in the day-to-day operations of a kitchen. Some of their main tasks include:

  1. Prepares and cooks food: A Sous Chef actively participates in preparing and cooking dishes. They assist with the creation and execution of menus, ensuring that all food is prepared to the highest standards.

  2. Supervises kitchen staff: Sous Chefs oversee and supervise the kitchen staff, ensuring that they follow the established recipes, techniques, and food safety practices. They provide guidance and support to the team and assist with training new staff members.

  3. Coordinates kitchen operations: They work closely with the Head Chef to plan and strategize daily operations, including organizing schedules, monitoring inventory, and ordering supplies. They ensure a smooth flow of operations, promoting efficiency and productivity in the kitchen.

  4. Maintains food quality and safety: Sous Chefs are responsible for maintaining high food quality and safety standards. They ensure that all food products are stored and prepared correctly, monitor the freshness and quality of ingredients, and enforce proper sanitation procedures.

  5. Assists with menu development: Sous Chefs often contribute to menu development by suggesting new dishes, creating specials, and ensuring that the menu offerings are appealing, balanced, and innovative. They may also collaborate with the Head Chef in costing and pricing new dishes.

  6. Handles administrative tasks: They handle administrative tasks like monitoring and controlling costs, maintaining records, and ensuring proper documentation. Sous Chefs may also assist with menu costing, inventory management, and staffing decisions.

  7. Takes charge in the absence of the Head Chef: In the absence of the Head Chef, the Sous Chef may assume additional responsibilities and take charge of the kitchen. They make sure that all operations run smoothly and maintain the highest standards in the Head Chef's absence.

Overall, a Sous Chef plays a critical role in the kitchen, working alongside the Head Chef to ensure the smooth functioning of the kitchen, maintaining food quality and safety, and leading the kitchen staff effectively.

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