Sous Chef Job Description

The Sous Chef is the next person in charge in a kitchen right behind the Executive Chef. The etymology of the word “sous” is from French and means “under.” In general a Sous Chef will take direction directly from the Executive Chef but may completely run the kitchen on the days the Executive Chef is off. This makes the Sous Chef position very important for a restaurant and the restaurant’s reputation.

Menu

It is important for the Sous Chef to know the menu and recipes of the kitchen inside and out. Often the Sous Chef will be overseeing every part of the kitchen line to make sure the process is running smoothly and that those in the kitchen are turning over food as quickly as possible. The Sous Chef may be in charge of assigning the staff particular menu assignments such as various prep work to make sure there are enough ingredients to fill the orders for the shift.

Overseeing Kitchen Staff

The Sous Chef is the first in line to make sure everything is in the appropriate portion size. This is important for the overall cost of the kitchen. In order for a restaurant to make a profit, there must be a particular mark up on the food served. If the price is based on an 8-ounce serving, than the serving size needs to be 8-ounces not more. It is also important for the Sous Chef to know who is best at what. As the person who assigns the various tasks, you want to know which of your kitchen staff is more skilled at chopping while someone else is particularly good at making sauces.

Inventory

Often the Sous Chef will handle the ordering for the restaurant. You will work in conjunction with the chef in planning the menu and determining what the order sizes should be. This means knowing what type of volume you expect to be doing for the week. This includes referencing previous years and knowing if there are any special events that might increase or decrease business.

Staffing

The Sous Chef is often tasked with making the kitchen schedule. This means making the plans for how to staff the kitchen based on the volume of expected output. If the restaurant does catering, it is also important that the Sous Chef plan for preparing catering meals while still handling the volume of the restaurant. This might mean staffing more people or requiring longer shifts in order to put out all the food necessary.

Working with the Wait Staff

It is important for the Sous Chef listen to the front of the house as well. The Sous Chef is often the conduit to the Executive Chef to know how the menu is being received, if there are particular items that are popular and even how the staff feels about how long it takes to get their orders filled. The kitchen and the front staff need to work together to please the consumer.