Sous Chef Job Description Template
The Sous Chef is responsible for assisting the Head Chef in all aspects of kitchen operations. They will help to plan menus, order supplies, oversee food preparation, and ensure that the kitchen runs smoothly and efficiently. The Sous Chef must be able to work well under pressure and have excellent organizational skills. They should also be creative and have a passion for food.
Sous Chef Job Responsibilities
- The sous chef is responsible for all aspects of food preparation in the kitchen.
- They work closely with the executive chef to ensure that all dishes are prepared to the highest standards.
- They are also responsible for supervising and training junior members of staff.
- In addition, the sous chef may be required to develop new dishes and menu items.
Objectives
- To oversee and coordinate the work of all kitchen staff in order to prepare food according to specified recipes while maintaining a high level of hygiene and cleanliness.
- To develop menu items and optimize the use of ingredients, equipment, and other resources in order to minimize food cost while maximizing quality.
- To ensure that all food is prepared and served within established health and safety guidelines.
- To monitor inventory levels of supplies and food items, place orders as necessary, and track expenses in order to maintain budget targets.
- To provide leadership and direction to kitchen staff, including training new employees, evaluating performance, resolving conflicts, and making disciplinary decisions when necessary.
Sous Chef Job Skills & Qualifications Needed
- The skills and qualifications needed for the role of Sous Chef include: excellent cooking skills, experience working in a professional kitchen, food safety certification, and knife skills.