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.
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.