The Sous Chef is the second-in-command in a professional kitchen, assisting the executive chef. He/She is responsible for the day-to-day culinary operations in a professional kitchen. He/She assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures.
Key Responsibilities
- Manages all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensures efficient, cost-effective operation and profitability of food production
- Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensures that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assumes the role as Executive Chef in his or her absence
- Assures adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitors holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assures kitchen personnel is trained in best cleanliness and sanitation practices
Job Requirements/Qualifications:
- BS degree in Culinary science or related certificate
- 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
Skills needed for this role
The Sous Chef must have enthusiasm to develop your own skills and knowledge plus those around you. He/She must have the adaptability to change and willingness to embrace new ideas and processes. Having the ability to work unsupervised and deliver quality work are essential for this role.
Career Level
Managerial
Job Specializations
Hospitality, Food Management