Sous Chef

Key Responsibilities Of The Sous Chef

• Directs food preparation and collaborates with executive chef.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning for daily specials and management of supplies.
• Ensures that food is top quality, and that kitchen is in good working condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Trains new employees.
• Helps in Ordering food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.
• Works an average 32 to 40 (or more hours per week.

Minimum Qualifications For The Sous Chef

• 2 -3 years experience

Other Qualifications

• Regular and reliable attendance.