| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Manager |
| Reports to | Head Chef |
| Direct reports | Chef de Partie, Demi Chef de Partie, Commis Chef |
| Experience | 5 to 8 years in kitchens across sections |
Sous Chef job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Sous Chef
Department: Restaurants and Food Service
Reports to: Head Chef
Location: [City], [office, branch or site]
About the role
A Sous Chef is the second in command of a kitchen, under the head chef. They run the line during service, supervise the sections, control quality and consistency, and step up when the head chef is off. The role is hands on and demanding. A good Sous Chef keeps every dish to standard at the pass, drives the brigade through a hard service, trains commis and section chefs, and can run the kitchen alone.
Key responsibilities
- Run the line and expedite at the pass during service.
- Check every dish for quality, portion and plating before it leaves.
- Supervise the sections and keep mise en place ready.
- Step up as head chef when the head chef is off.
- Train and correct commis and section chefs on the line.
- Control wastage, portion and food cost during high volume production.
- Enforce hygiene and food safety on the line at all times.
- Help plan menus, specials and the daily prep lists.
- Manage indents and stock rotation across the kitchen sections.
Requirements
- Diploma or degree in culinary arts
- Food safety certification is an advantage
- Strong hands on kitchen experience
- 5 to 8 years in kitchens across sections
KRAs and KPIs for a Sous Chef
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Quality at pass | Dishes leaving the pass meet the standard every service |
| Service speed | Ticket times held within the kitchen standard at peak |
| Wastage | Food wastage on production held within target |
| Hygiene | Line hygiene maintained with no critical audit finding |
| Team skill | Commis and section chefs improving on skill checks |
| Cover for head chef | Kitchen runs to standard when leading in absence |
Skills and tools
Tools used day to day: KOT and kitchen display, Recipe and prep sheets, Kitchen equipment, Temperature logs, Inventory register.
Reporting line and career path
Next roles: Head Chef, Executive Sous Chef, Kitchen Manager
Interview questions for a Sous Chef
- How do you expedite at the pass during a heavy service?
- How do you keep quality when the kitchen is slammed?
- How do you correct a commis without breaking the service flow?
- How do you control wastage during high volume prep?
- How do you step up and run the kitchen for the head chef?
- How do you keep hygiene tight on a busy line?
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What does a Sous Chef do?
A Sous Chef is the second in command of a kitchen. They run the line and expedite at the pass, check every dish for quality and portion, supervise the sections, train commis, control wastage and enforce hygiene. They step up as head chef when needed. Their job is consistent food and a driven, disciplined line.
What is the difference between a Sous Chef and a Head Chef?
A Head Chef owns the kitchen: menu, cost, standards and the brigade. A Sous Chef is the second, running the line and sections during service and deputising for the head chef. The head chef sets the direction; the sous chef makes it happen at the pass.
How do you become a Sous Chef?
Work up through commis and chef de partie roles, mastering several sections and the pass. A culinary diploma helps but strong line experience matters more. Employers look for consistency under pressure, quality control, the ability to train juniors and readiness to run the kitchen alone.