Sous Chef

Sous Chef Duties and Responsibilities

• A sous chef is responsible for providing supportive leadership to kitchen staff throughout food service.
• Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation.
• Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff:
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.