Sous Chef Job Description

A Sous Chef or Executive Sous Chef serves as an assistant to the Head or Executive Chef.

Sous chef job description. A Sous Chef or Second Chef is responsible for providing supportive leadership to kitchen staff throughout food service. In a kitchen the sous chef is the second in command and plays an important and vital role in the kitchen brigade and operations. The sous chef is responsible for the day-to-day culinary operations in a professional kitchen.

Certainly the role of sous chef is challenging as youll be expected to make sure the brigade is producing top-quality cuisine and that chefs with talent are trained and developed. Interacts with guests to obtain feedback on product quality and service levels. In addition youll have to take charge of the kitchen in the head chefs absence.

Also aid in making sure the kitchen is up. Directs food preparation and collaborates with executive chef. Use what they enjoy about working for you when conveying a message to job seekers about what they can look forward to when they join the team.

Sous Chef Job Description In French the term sous means second. The sous chef is the second in command to the head chef. Functions include menu creation food purchasing and maintenance of quality standards.

Sous Chef Job Description. Able to make recommendations to the Executive Chef regarding succession planning. A sous chef has many different responsibilities and is often the precursor to becoming an executive chef or owner.

A sous chef must be able to prioritize tasks and organize his or her time effectively. In answering this question look to current satisfied employees. This means heshe has a real vital role to play in a commercial kitchen.