SOUS CHEF

Overview

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Responsibilities

• Assist the Executive Chef in day-to-day kitchen operations
• Supervise and coordinate the activities of kitchen staff
• Ensure consistent food quality, presentation, and portion control
• Maintain high standards of cleanliness and food safety (comply with all local health and sanitation regulations)
• Monitor inventory, order supplies, and minimize waste
• Assist in menu development and recipe standardization
• Train and mentor kitchen team members; support ongoing staff development
• Enforce kitchen discipline, time management, and professionalism
• Cover in the absence of the Executive Chef
• Monitor food preparation to ensure accuracy, speed, and efficiency during service
• Maintain kitchen equipment and report maintenance needs
• Control food and labor costs in accordance with budget targets

Qualifications

The Sous Chef is responsible for assisting the Executive Chef in the overall management and execution of kitchen operations. This includes supervising kitchen staff, ensuring food quality and consistency, maintaining food safety standards, and helping to manage inventory and labor costs. The Sous Chef leads by example and helps maintain a positive, professional, and efficient kitchen environment.

Seniority level

Employment type

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Industries

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