Sous Chef Job Description
Sous Chef responsibilities
- Helping in the preparation and design of all food and drinks menus
- Producing high quality plates both design and taste wise
- Ensuring that the kitchen operates in a timely way that meets our quality standards
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.
Responsibilities
- 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
Requirements
- 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
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REPORTS TO: Executive Chef
KEY RELATIONSHIPS: Kitchen Staff, Stewarding...Staff, F&B Staff
The Executive Sous Chef reports directly tothe Executive chef and/or Corporate Chef. The Executive Sous Chef is fullyresponsible for the day-to-day operations of the kitchen and back-of-the-houseincluding all culinary related responsibilities, budgeting, and staffmanagement.
Essential Functions:
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