The position of Sous Chef requires prime management skills and the ability to control the kitchen before, during, and after every service. The Sous Chef is in charge of a majority of the kitchen staff and must be able to manage the kitchen operations on a day-to-day basis. This person is in charge of disciplining staff and, in some cases, terminating them. The Sous Chef also deals with quality control issues and has a major say in creating new menu items and updating older ones.
The Sous Chef is also in charge of keeping up with the daily inventory. This is a very business-intensive position, and it requires the employee to be aware of daily food and labor costs. This person should be able to generate daily reports when requested and deal with suppliers and vendors. The kitchen is a hectic place, and a Sous Chef should be able to maintain control and manage people in that type of environment. This person will also be required to substitute for the main chef or any line cooks at a moment’s notice and assist in daily food preparations.
This person needs to undergo a background check. A Sous Chef needs to have at least 5 years of kitchen experience and a college degree. Degrees in culinary arts are preferred but not required. The position is ideal for someone with a strong business management background. The job also requires a great deal of physical activity, including the ability to lift at least 40 pounds.
Sous Chef Tasks
- Supervise kitchen staff.
- Substitute for the executive chef or line cooks when off-duty or during staff shortages.
- Assist management of food preparation, planning, and production.