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Sous Chef Job Description: Top Duties and Requirements

A Sous Chef is responsible for contributing to the planning of the menu and food preparations for a restaurant, café, health care institution, hotel, or other establishments. Their main responsibilities are preparing food, ensuring all necessary food ingredients or tools are ready for use, and assisting with smooth food service operations.

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Sous Chef duties and responsibilities

A Sous Chef has many important tasks to maintain the food service of the establishment. Regardless of the hiring establishment, here are some of the main duties and responsibilities of a Sous Chef:

  • Planning the menu and preparing food items, which includes specialty or seasonal offerings
  • Estimating needed supplies and filing up orders accordingly
  • Coordinating the work flow and schedules of other kitchen staff members
  • Training staff and introducing new cooking practices to the team
  • Preparing and cooking offered dishes
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Sous Chef Job Description Examples:

Example 1

Jr. Sous Chef position available

Royal Colwood Golf Course is searching for a Jr. Sous Chef to join the Food and Beverage team.

Working with the Food and Beverage Department gives you a unique opportunity to work with a highly skilled team of professionals, making teamwork an important part of this position.

Responsibilities:
  • Food production, preparation, presentation, and service delivery of all food services.
  • Adhere to Key Standards, and established recipe specifications within the kitchen
  • Monitor food quality, to ensure proper standards of preparation, rotation and storage.
  • Assist in establishing menu specifications, plate presentation, and visual food displays.
  • Participate actively in a multi-functional work environment.
  • Work positively, respectably and effectively.

    � Instruct cooks in preparation, cooking, garnishing and presentation of food

    � Supervise cooks and other kitchen staff

    � Requisition food and kitchen supplies

    � Offer input for new equipment purchases and repairs

    � Train staff in preparation, cooking and handling of food

    Requirements:
  • Strong culinary background with minimum 5 years� experience with 2 of those in a supervisory position.
  • Must be well versed in all areas of kitchen operations.
  • Food Safe Certification.
  • Red Seal Certification preferred.
  • A sincere desire to provide excellent guest service.
  • Excellent interpersonal and communication skills.
  • Team player and a self-starter, with the ability to work independently as required.
  • Physically fit, with ability to lift heavy loads (35 kg).
  • Must be prepared to work a variety of shifts, weekends and some holidays

    Compensation

    � Full time position 40/hrs. week

    � $48,000 per annum

    � Golf privileges

    � Uniforms Provided

    � Staff pricing on golf products

    � Free parking

    � Daily staff meal

    If you feel you will be a good asset to our team please submit a resume to our Executive Chef Sam Benedetto or in person at 629 Goldstream Ave Victoria

    Job Type: Full-time

    Salary: $48,000.00 per year

    Benefits:
  • Discounted or free food
  • On-site parking
    Supplemental pay types:
  • Overtime pay



    Ability to commute/relocate:
  • Victoria, BC V9B 2W9: reliably commute or plan to relocate before starting work (required)

    Experience:
  • Culinary: 5 years Location: In person

    • Example 2

    JOB Description: SOUS CHEF

    (Stills House, Kamloops BC)

    ABOUT THE Distillery

    We�re a start-up distillery rooted in the Thompson-Nicola region and proud of it. At Stills House, we�re making the traditions of tomorrow by taking a modernist approach to spirit development.

    With skills, creativity, and imagination, Stills House will produce spirits with a difference. Our spirits are infused with the hustle locals bring to their work every day. No longer bound by the constraints of the past, our processes incorporate innovation, creativity, and experimentation. We will be exploring new flavours, grains, and distillation techniques. Embracing risk and reward.

    JOB Profile

    We are seeking a Sous Chef with a passion for culinary arts who is looking to join a team of amibitious and creative people as we commision a new Distillery and Lounge in the coming months.

    The Sous Chef will be responsible for meeting and exceeding quality standards and creating an elevated dining experience for our guests. The Sous Chef will directly report to the Chef de Cuisine and the General Manager and will collaborate in back-of-house management, fostering relationships with suppliers, and planning and executing the daily menu.

    Duties & Responsibilities

    Reporting to the Chef de Cuisine, responsibilities and essential job functions of the Sous Chef include but are not limited to the following:

  • Work closely within a team environment to ensure the smooth running of food and beverage operations within the Distillery
  • Support and collaborate with the front of house team to achieve service recoveries and service enhancements in a professional and efficient manner
  • Proactively work alongside the rest of the kitchen team to address challenges and create solutions
  • Manage inventory and order supplies as needed
  • Manage food sanitization and safety plans
  • Manage labour costs and scheduling
  • Assist in guiding the rest of the kitchen team and provide training opportunities as needed
  • Oversee proper cleaning and sanitation of work area and all related kitchen equipment
  • Other duties, as assigned, to meet business needs

    IDEAL Candidate

  • FoodSafe Level 1 Required � Red Seal preferred
  • 3-5 years culinary experience and a passion for guest experience
  • Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption
  • Ability to take initiative, be self-motivated and perform at an independent, accountable, and dependable level
  • Possess a positive attitude and works well with other team members
  • Ability to work in a fast-paced environment
  • Solution-driven and collaborative
  • Proven attention to detail and organization
  • Strong time management skills
  • Ability to push, pull, reach, and lift up to 50 pounds
  • Excellent communication skills and the ability to communicate effectively with both front-of-house and back-of-house staff.
  • Available to work on call, shifts, after hours, over weekends, and on public holidays

    Employment type: Full-Time

    Salary: Competitive based on experience

    Contract: Full-time, 6-month probation

    Kamloops, BC, Canada

    Job Type: Full-time

    Salary: $20.00-$24.00 per hour

    Benefits:
  • Dental care
  • Extended health care
  • Vision care
    Schedule:
  • Day shift
  • Evenings
  • Evening shift
  • Weekend availability
    Supplemental pay types:
  • Tips

    Ability to commute/relocate:
  • Kamloops, BC: reliably commute or plan to relocate before starting work (required)

    Experience:
  • Cooking: 2 years (preferred)

    Work One location

    • Example 3

    Gestion ADC est � la recherche d'un Sous Chef dynamique et responsable pour se joindre � son �quipe. Le travail en r�gion �loign� vous attire? Vous aimeriez connaitre l'exp�rience du Grand Nord? Postulez chez nous!

    Gestion ADC 1996 inc.

    Gestion ADC f�t fond� en 1996 et su se tailler une place de premier ordre dans le domaine de la conciergerie et de l�alimentation. Desservant des clients tel qu�Hydro Qu�bec, Stornoway, Osisko et Goldcorp, Gestion ADC a su se positionner comme joueur incontournable dans le domaine de l�alimentation et de la conciergerie.

    Sommaire:

    Sous l�autorit� du Chef de cuisine, le sous-chef assume la coordination de l��quipe de cuisine et coordonne la production et le service des repas et autre mets tout en s�assurant du respect du devis et du contrat de la cuisine. Il travaille dans la production des repas et est un joueur clef dans la production et la pr�paration des menus.

    Principales responsabilit�s

    Pr�paration des repas et autres mets
  • S�assurer de la coordination du travail
  • Assurer la propret� des espaces de cuisine
  • Assurer la production des repas en quantit� et qualit�
  • Manipuler les �quipements et appareils; four rational, malaxeur, etc.
  • Proc�der � l�inspection idienne des aires de travail
  • G�rer les surplus de production et �viter les gaspillages de denr�e alimentaire
  • S�assurer de la qualit� des repas et autres mets avant leur mise en place ou distribution

    Service
  • Coordonner de la mise en place et de la pr�sentation des repas et des mets
  • S�assurer de la fraicheur des repas et des mets pr�par�s
  • Assurer le respect des normes MAPAQ, Simdut et Cnesst en cuisine
  • Assurer le respect des standards de manipulation, de portionnement
  • S�assurer du respect des horaires de service de la cuisine
  • Entretenir de bonnes relations avec la client�le

    Gestion de personnel
  • Assurer le respect de saines relations de travail entre les employ�s
  • Mettre en place un environnement de travail ax� sur la collaboration, l�entraide et le d�veloppement des employ�s
  • Rapporter � son sup�rieur toute situation probl�matique

    Gestion des stocks
  • Peut �tre amen� � aider le chef de cuisine dans la prise d�inventaire
  • Peut �tre amen� � aider le chef de cuisine dans la v�rification de la marchandise au moment de la r�ception
  • Peut �tre amen� � aider le chef de cuisine dans la pr�paration des commandes alimentaires
  • Assurer la rotation des stocks selon les standards de l�entreprise

    Pr�requis:
  • De 3 � 5 ans d�exp�rience dans une position similaire
  • Dipl�me d��tude coll�giale en gestion d��tablissement ou dipl�me d��tude professionnelle en cuisine d��tablissement, jumel�e � une exp�rience pertinente
  • Sens de l�organisation
  • Bilinguisme (fran�ais, anglais)
  • Habilet� � travailler en �quipe et � mobiliser une �quipe
  • Faire preuve de jugement et de leadership
  • Excellent communicateur

    Horaire et lieu de travail
  • �tre dispos� � effectuer un horaire de 38,5h par semaine (12h par jours)

    Exigences physiques
  • Travail physique (debout, longues heures de travail)
  • �tre en mesure de lever des charges lourdes

    Type d'emploi : Temps plein

    Salaire : � partir de 27,00$ par heure

    Horaire :
  • 12 Heures

    Formation:
  • DEP/ AEC ou Certificat 3 ans (Souhait�)

    • Example 4

    Full Job Description

    East Tea Can is a progressive Middle Eastern restaurant concept, serving eclectic Middle Eastern mezza and grills in a casual full-service setup. Offering fun and exciting dishes from around the Middle East and northern Africa.

    We are actively looking for experienced sous chef , that can demonstrate adequate knowledge and understanding of a busy restaurant kitchen. It's the right job for people with passion, exploring different cooking techniques and progressive seasonal menus.

    ***Please apply only if you see yourself a strong fit for this position, inexperienced candidates with no relevant experience will not be considered.

    we only accept local hiring only ...

    Summary of the Position

    The Sous Chef will report directly to the Executive Chef. The Sous Chef will oversee and assist when and where ever possible to ensure the highest standards are consistently maintained in the entire food program. Acts as second in command to the brigade in absence of the Executive Chef. As part of the culinary team you are always expected to work in a safe and sanitary manner.

    Job Responsibilities:

    � The quality of the food in all areas of the day to day operation will be of the utmost quality and will coincide with the specifications put forth by the Executive Chef

    � To ensure that all employees of the kitchen staff are monitored throughout the day as to their performances, punctuality, health & safety policies and procedures, and to assist in coaching and developing new and present kitchen staff

    � Research and development of new menus

    � Ordering specified products required for the food & beverage program; following protocol outlined by the Executive Chef

    � Administrative duties will include; assisting in monthly inventories and monitoring all daily log entries

    � The Sous Chef will be required to work a station and to assist in organizing and executing any special events during the entire season

    � Monitor the conditions of all food areas and the equipment throughout these areas

    � Work in compliance with east tea can restaurant Health and Safety Policies, and the Occupational Health and Safety Act and its regulations

    Required Skills

    � High School education or equivalent; college and/or university degree or diploma preferred

    � Minimum 3 years managerial experience

    � Red Seal or equivalent

    � Excellent verbal and written communication skills

    � Excellent comprehension and literacy required

    � Proficient in Excel and Word

    Job Types: Full-time

    Experience:
  • Culinary: 3 years (preferred)
  • Chef: 1 year (preferred)
  • Sous Chef: 3 years (preferred)

    Job Types: Full-time, Part-time
    Part-time hours: 40-45 per week

    Salary: From $24.00 per hour

    Additional pay:
  • Overtime pay
  • Tips
    Schedule:
  • 8 hour shift
  • Day shift
  • Holidays
  • Night shift
  • Weekend availability

    Ability to commute/relocate:
  • Mississauga, ON: reliably commute or plan to relocate before starting work management: 1 year (preferred)

    • What does a Sous Chef do?

    The Sous Chef works out the menu plan and other food-related activities of the establishment. They efficiently prepare food, replenish food stocks, and guide the staff to ensure that all food preparation protocols are respected. The Sous Chef is responsible for ordering from suppliers and ensuring the kitchen is equipped with all necessary tools. Additionally, they see to it that only the highest quality of food is to be served. The Sous Chef takes charge of planning the menu items as well, including specials of the day and regular options.

    Sous Chef skills and qualifications

    In addition to being a fantastic cook, there are many skills and qualifications needed to work in a busy kitchen. Some of the essential qualities a good Sous Chef candidate should have in order to be most effective at running the kitchen team and performing well on the job include:

    • Excellent ability to multitask
    • Excellent knowledge of various cuisines and cooking techniques
    • Strong organizational skills
    • Excellent ability to work under pressure
    • Good communication skills for recruiting and training new staff members
    • Excellent teaching abilities
    • Good leadership skills

    Sous Chef experience requirements

    The Sous Chef must have several years of experience in professional kitchens and commercial food preparation.

    Sous Chef education and training requirements

    A Sous Chef must have completed culinary school and have received a Chef’s Trade Certification from the province in which they are applying for work. A strong candidate would also have certification from the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC).

    Sous Chef salary expectations

    According to Indeed Salaries, the average salary for a Sous Chef is $18.70 per hour. Pay range is based on factors like geographical location, level of experience, and type and size of the establishment.

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    Sous Chef job description FAQs

    What is the difference between a Sous Chef and a Chef?

    A Sous Chef is in charge of planning and preparing set and flexible menu options for the establishment. They are responsible for training and managing the team of chefs and other kitchen staff members. On the other hand, the Chef works below the Sous Chef. They have less experience and are usually interested in learning from the Sous Chef to better develop their skills.

    Do Sous Chefs have different responsibilities in different industries?

    Yes. A Sous Chef in a medical facility may have to focus their attention on developing a menu that does not conflict with the health concerns of the patients. Depending on the clientele, the Sous Chef may need to plan a menu that is free of a particular ingredient, such as gluten, since the meals are not hand-picked by the patients. A Sous Chef in a hotel or restaurant caters their menu to the clientele they have, which can be vastly different. The clients choose their own meals, so the Sous Chef may be much more creative in their offerings.

    What makes a good Sous Chef job description?

    A good Sous Chef job description will outline the hours required, the number of customers the establishment generally serves, and the size of the staff to manage. Clear, concise, and detailed job descriptions always engage better quality candidates. A good job description sample will also include the mention of a competitive salary and any employee perks offered.

    What are the day-to-day duties of a Sous Chef?

    A Sous Chef assigns Cooks to different types of food preparation, prepares food, orders food and kitchen utensils, acquires proper kitchen appliances and tools needed, negotiates with suppliers, develops a deep understanding of the clientele, and comes up with creative new additions to the menu regularly. Other establishments might require additional tasks from Sous Chefs depending on their industry demand and daily functions.

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