Job Description
The Sous Chef (French for "under-chef") is the heartbeat of a professional kitchen. While the Executive Chef handles the vision and the menu, the Sous Chef is the "boots on the ground" ensuring that vision is executed perfectly every single shift. Think of them as the Chief Operating Officer of the kitchen. Here is a breakdown of their primary responsibilities: 1. Kitchen Management & Supervision The Sous Chef is the direct supervisor of the line cooks and prep staff. Shift Oversight: Leading the "line" during service to ensure plates go out on time and meet quality standards. Staff Training: Mentoring junior cooks on technique, plating, and knife skills. Scheduling: Managing kitchen rotas to ensure the station is staffed without blowing the labor budget. Conflict Resolution: Keeping the "heat" in the kitchen professional and productive. 2. Culinary Execution They are often the most skilled technical cook in the kitchen. Quality Control: Checking every dish for seasoning, temperature, and presentation before it hits the dining room. Expediting: Acting as the "Aboyeur" (caller), shouting out orders and coordinating timing between the grill, sauté, and pastry stations. Prep Management: Creating the daily "prep list" to ensure the kitchen doesn't run out of ingredients mid-service. 3. Administrative & Operational Duties Behind the scenes, the Sous Chef keeps the business side of the kitchen running. Inventory & Ordering: Tracking stock levels and placing orders with vendors for meat, produce, and dry goods. Food Costing: Helping the Executive Chef minimize waste to keep the food cost percentage (often around 25–35%) in check. Safety & Sanitation: Ensuring the kitchen meets health department standards (HACCP) and maintaining equipment. 4. Creative Contribution Specials: Developing daily features or appetizers to test new flavors. Menu Development: Collaborating with the Executive Chef on seasonal menu changes and testing new recipes. Sous Chef vs. Executive Chef: The Key Difference