Sous Chef

Role overview

Education and experience

• Either a high school diploma or GED-equivalent qualification and four years of kitchen, food and beverage, or related experience.
• Alternatively, a two-year degree in culinary arts, hotel and restaurant management, or a related field and two years of relevant experience.

Kitchen operations and culinary standards

• Manage kitchen shifts and comply with food and beverage standards and procedures; estimate preparation needs weekly and communicate daily requirements to kitchen staff.
• Assist the executive chef with operations and preparation; prepare and cook foods for regular service and special guests or occasions.
• Contribute culinary ideas and products, help determine dish presentation, and create decorative food displays.
• Maintain food purchasing, receiving, and storage standards; ensure food handling, hygiene, temperature, and regulatory requirements are met.
• Operate and maintain equipment, report malfunctions, and check raw and cooked food for quality.

Kitchen leadership and staff development

• Supervise and coordinate prep cooks and other staff, lead shifts, and personally prepare food to required specifications.
• Promote cooperation and trust, model appropriate conduct, maintain productivity, communicate performance expectations, and recognize results.
• Train and coach staff, identify development needs, participate in performance reviews, and raise issues with department management or HR when needed.
• Schedule staffing to meet business needs and track employee time and attendance.

Guest service and performance

• Deliver service that meets or exceeds guest expectations, gather feedback, and handle guest concerns and complaints.
• Set priorities and plans to achieve performance, budget, and team goals; analyze information and select solutions to problems.
• Communicate with supervisors, colleagues, and direct reports, and attend relevant meetings.

About the employer