Sous Chef – Job Description

Position: Sous Chef

Department: Kitchen / Culinary

Reports To: Head Chef / Executive Chef

Location: [Add Location]

Employment Type: [Full-time/Part-time]

Overview

The Sous Chef assists the Head Chef in managing all kitchen operations, ensuring high-quality food preparation, maintaining safety and hygiene standards, and leading the kitchen team. This role requires strong culinary skills, creativity, leadership, and the ability to perform well under pressure.

Key Responsibilities

Kitchen Operations

Assist the Head Chef in planning and executing menus, including daily specials.

Supervise and coordinate the preparation and presentation of all dishes.

Ensure consistency in taste, portioning, and appearance.

Oversee inventory control, stock rotation, and food ordering.

Maintain food cost and minimize waste.

Team Leadership

Lead kitchen staff in the absence of the Head Chef.

Train, mentor, and supervise kitchen team members.

Assign tasks and monitor performance to ensure efficiency.

Help create a positive, productive kitchen environment.

Quality, Safety & Hygiene

Ensure compliance with food safety regulations and hygiene standards.

Conduct regular kitchen inspections and uphold cleanliness.

Monitor proper use and maintenance of kitchen equipment.

Menu & Creativity

Assist in menu development, including creating new dishes and improving existing ones.

Stay updated on culinary trends and apply them as appropriate.

Customer Experience

Ensure customer satisfaction by maintaining food quality and timely service.

Address any food-related concerns or special requests.

Required Skills & Qualifications

Proven experience as a Sous Chef or similar role.

Strong knowledge of culinary techniques, kitchen operations, and food safety.

Excellent leadership, communication, and organizational skills.

Ability to work in a fast-paced environment under pressure.

Creativity and passion for cooking.

Culinary degree or relevant certification (preferred).

Physical Requirements

Ability to stand for long periods.

Ability to lift and carry up to [X] kg/lbs.

Flexibility to work evenings, weekends, and holidays.

Benefits (Optional)

Competitive salary

Staff meals

Health insurance

Paid vacation

Growth opportunities

If you’d like, I can also tailor this for a hotel, a restaurant, a catering company, or create a shorter version for job postings.