Sous Chef job description

Job brief

We are looking for a passionate Sous Chef to join our culinary team and help elevate our dining offerings to the next level. In this role, you will lead our kitchen brigade, ensure every dish meets our exacting quality benchmarks, and take ownership of critical back-of-house operations. You will thrive in our high-energy environment if you are a hands-on mentor who balances technical precision with effective team management. If you are dedicated to culinary excellence and want to shape the future of our menu, we want to hear from you.

What is a Sous Chef?

A Sous Chef is a highly skilled culinary professional who serves as the second-in-command to the Executive Chef, overseeing the daily production and operational efficiency of a commercial kitchen. A Sous Chef is responsible for maintaining rigorous food quality, safety, and presentation standards while managing staff productivity across various stations. By bridging the gap between kitchen leadership and the line staff, the Sous Chef ensures the consistent execution of complex menus and the operational success of the entire culinary establishment.

What does a Sous Chef do?

A Sous Chef spends their daily shifts supervising the preparation of ingredients, managing the flow of the dinner service, and conducting inventory audits to minimize food waste. They actively troubleshoot service bottlenecks, train line cooks on specific plating techniques or cooking methods, and ensure full compliance with HACCP and local health department regulations. Additionally, the Sous Chef collaborates with the Executive Chef to develop seasonal menu items, calculate plate costs, and optimize kitchen labor schedules to align with restaurant revenue targets.

Key responsibilities

• Execute high-quality menu items consistently while supervising line cooks during fast-paced lunch and dinner service periods.
• Manage daily inventory and supply orders, ensuring fresh ingredients are stocked while monitoring food costs to meet budget targets.
• Train and mentor junior culinary staff on knife skills, safety protocols, equipment usage, and standardized recipe preparation techniques.
• Implement and uphold strict HACCP food safety, sanitation, and hygiene standards throughout the kitchen to maintain health department certification.
• Assist the Executive Chef in developing innovative seasonal menu concepts, including costing analyses and initial recipe testing phases.
• Coordinate production schedules and prep lists to ensure all stations are fully prepared for service before opening hours.
• Monitor kitchen equipment performance and report maintenance needs to facility management to ensure smooth daily operations.
• Facilitate clear communication between the front-of-house management team and the back-of-house staff regarding specials and guest dietary requirements.

Requirements and skills

• Minimum of 3-5 years of experience in a professional kitchen environment with at least 1 year in a supervisory role.
• Formal culinary degree or certification from an accredited hospitality institute is strongly preferred.
• Comprehensive knowledge of food handling, sanitation regulations, and active ServSafe Manager certification.
• Demonstrated ability to manage back-of-house labor costs and food inventory using POS and inventory management software like Toast or MarketMan.
• Advanced technical expertise in various cooking methods, including sous-vide, braising, poaching, and high-heat searing techniques.
• Proven track record of building and managing high-performing kitchen teams in high-volume, fine-dining, or upscale bistro environments.
• Ability to communicate complex plating and prep instructions clearly to diverse kitchen teams under high-pressure service conditions.
• Flexibility to work split shifts, weekends, and holidays as required by the nature of hospitality industry operations.

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