Job Description

SOUS CHEF
Reports To: Head Chef
Supervises: CDPs, DCDPs, Commis Chefs
Summary:
The Sous Chef (meaning "Under Chef" in French) is the second-in-command and the Head Chef's right hand. They are primarily responsible for the hands-on management of the kitchen during service, ensuring the Head Chef's standards are executed flawlessly. They often handle much of the day-to-day staff supervision and operational logistics.
Key Responsibilities:

• Service Leadership: Run the kitchen line during service, coordinating between stations to ensure timely and smooth execution of orders.
• Staff Supervision: Delegate tasks to junior chefs, monitor their performance, and provide training and guidance.
• Station Oversight: Assist any station that falls behind and step in to cook as needed.
• Ordering & Prep Lists: In consultation with the Head Chef, help place daily orders and create prep lists for each station to ensure mise en place is complete.
• Consistency: Ensure every dish is prepared and plated consistently according to the Head Chef's specifications.
• Standards Enforcement: Uphold cleanliness, safety, and sanitation standards throughout the kitchen.

Qualifications:

• Significant experience as a CDP or Junior Sous Chef.
• Strong cooking skills and knowledge of all kitchen stations.
• Excellent organizational and leadership abilities.
• Ability to work well under extreme pressure.
• Culinary school diploma or equivalent experience.

Skills Required