Job descriptions for sous chef: Sous Chef Job Description Template

Sous Chef Job Description Template

Sous Chef

[Intro Paragraph] In the introduction to your job description, you will talk about what makes your company an exceptional employer. What sets your organization apart from the rest? In answering this question, look to current satisfied employees. 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 Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

[Work Hours & Benefits] Put details about working hours and benefits in this section of your sous chef job description. It’s important to know about the work environment, so this should be stated up front. Tell job seekers about working conditions or requirements, including shift work, weekend work, overtime, and break schedule. This is especially relevant for sous chefs who often work evening hours, weekends, and holidays. Additionally, be sure to include any information about special benefits or perks that you offer that other employers don’t.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

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Sous Chef job description template

This Sous Chef job description template is optimized for posting in online job boards or careers pages and easy to customize for your company.

Sous Chef responsibilities include:

• Helping in the preparation and design of all food and drinks menus
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards

Job brief

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• X+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate would be a plus

Frequently asked questions

What does a Sous Chef do?

A Sous Chef plans menus and daily specials and monitors ingredient stocks to ensure consistency across all areas in your kitchen, which is crucial for peak performance. They also organize a cook’s schedules so nothing falls through the cracks.

What are the duties and responsibilities of a Sous Chef?

The Sous Chef is in charge of food preparation, planning, and directing it to whichever kitchen staff they choose. This can include a significant degree of supervision as the assistant executive chef will help with menu decisions and inventory management while being an influential member of a restaurant.

What makes a Good Sous Chef?

A successful Sous Chef must have creativity in choosing menu items and leadership skills with staff members from various backgrounds who may have different experience levels. It’s essential for them also to have excellent organizational abilities so that everything runs smoothly when pressure arises during busy periods.

Who does a Sous Chef work with?

A Sous Chef works alongside a Chef, who often relies on the Sous Chef’s ability to organize their busy schedule. While the Chef is busy preparing and applying the finishing touches on dishes, the Sous Chef makes sure they get it all done in a timely and reasonable manner.

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Package: Job descriptions for employees of Restaurant

Price: 50 rubles

1. General provisions

1.1. This job description for the sous-chef of restaurant was developed on the basis of the Professional Standard “Cook”, approved by Order of the Ministry of Labor and Social Protection of the Russian Federation of September 8, 2015 N 610n, taking into account SanPiN 2. 3 / 2.4.3590-20 “Sanitary and epidemiological requirements to the organization of public catering of the population”, the Labor Code of the Russian Federation and other regulations governing labor relations between an employee and an employer.
1.2. The sous-chef of the restaurant belongs to the category of specialists.
1.3. A person may be appointed to the position of a sous-chef of a restaurant:

• having a secondary vocational education in the training program for skilled workers and (or) additional professional programs for the main production of catering organizations;
• having at least one year of work experience in the specialty in the main production of catering organizations;
• who has passed mandatory preliminary and periodic medical examinations, as well as extraordinary medical examinations in accordance with the procedure established by the legislation of the Russian Federation;
• over the age of 18 (in the production of food, drinks and culinary products using alcohol).

1.4. For the sous-chef of the restaurant, it is mandatory to undergo preliminary (when applying for a job) and periodic medical examinations (annually), professional hygiene training and certification (when hiring and then annually), vaccination, and also have a personal medical book with the results of medical examinations and laboratory tests, information about vaccinations, past infectious diseases, professional hygienic training and certification with a work permit.
1.5. The sous-chef of the restaurant must know:

• regulatory legal acts of the Russian Federation regulating the activities of catering organizations;
• methods of organizing, managing, stimulating and controlling the activities of subordinates, preparing reports from catering organizations;
• workplace learning technologies;
• consumption rates of raw materials and semi-finished products in the restaurant kitchen;
• calculation of dishes, current prices for them;
• rules and terms of storage of finished products, raw materials and semi-finished products;
• features of preparation, design and serving (decoration) of national, specialty dishes, dishes of foreign cuisines, flour confectionery,
• menu planning for special events in a restaurant;
• foreign language (English and/or relevant to the specifics of the restaurant) within the minimum conversational and professional terminology;
• modern types of mechanical, thermal, refrigeration equipment and measuring instruments, principles of their operation, technical characteristics and operating conditions, types of containers and packaging, inventory, utensils;
• labor discipline requirements of the restaurant, norms and requirements of labor protection, sanitation and hygiene;
• modern technologies for preparing dishes, drinks and culinary products of a diverse range of restaurant menus;
• food safety requirements, storage conditions;
• theory of interpersonal and business communication, negotiations, conflictology of a small group.

1.6. The sous-chef of the restaurant should be able to:

• distribute work among the members of the team of cooks and set tasks for subordinates at the direction or in the absence of the chef;
• train team members at the workplace in modern technologies for preparing meals, drinks and culinary products;
• apply in practice the methods of product quality control;
• to prevent the facts of theft and other cases of violation of labor discipline by members of the team of cooks;
• to organize the production activities of subordinates, to carry out the rational organization of the technological process, the selection and placement of personnel on the orders of the chef or in connection with his absence;
• use in the work collections of recipes for dishes and products, the procedure for compiling menus, costing dishes and their cost, methods for determining the norms of waste and losses of raw materials (products) and developing recipes for new and branded dishes (products), develop technical and technological and technological maps;
• to prepare reports on the work of the team of cooks.

1.7. During the absence of the sous-chef of the restaurant (vacation, temporary disability, etc.), his duties are performed by an employee appointed in accordance with the established procedure, who acquires the relevant rights and is responsible for failure to perform or improper performance of the duties assigned to him in connection with the substitution.
1.8. The employee must know the rules and regulations of labor protection, industrial sanitation, fire and electrical safety.
1.9. Before carrying out activities, the sous-chef of the restaurant is trained in the skills of providing first aid to the victims.
1.10. The sous-chef of a restaurant is hired and dismissed by the director (chef) of the restaurant.
1.11. The sous-chef of the restaurant reports directly to the director (chef) of the restaurant.
1.12. He is guided in his work by the job description, the Internal Labor Regulations, the requirements of labor protection, fire protection and anti-terrorist security, the procedure for evacuation in the event of an emergency.

2. Labor functions

Sous-chef of the restaurant performs the following labor functions:
2.1. Organization and control of the current activities of the team of cooks at the direction or in the absence of the chef of the restaurant:
2.1.1. Organization of the work of the team of cooks under the leadership of the chef of the restaurant.
2.1.2. Managing the production and economic activities of the restaurant in the absence of the chef of the establishment.

3. Responsibilities

Sous-chef of the restaurant performs the following duties :
3.1. As part of the labor function of organizing the work of a team of cooks under the leadership of the chef of the restaurant:

• determines the training needs of members of the team of cooks;
• organizes on-the-job and off-the-job training for cooks;
• distributes tasks between the employees of the cook team depending on their skills and competence, determines the degree of their responsibility;
• coordinates the fulfillment of production tasks by the members of the team of cooks as directed by the chef of the restaurant;
• provides subordinate employees with advisory support, gives explanations and instructions as part of the performance of labor functions by subordinate employees;
• draws up a schedule for cooks to go to work;
• monitors compliance by employees with the rules and regulations of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, and internal labor regulations.

3.2. As part of the labor function of managing the production and economic activities of the restaurant in the absence of the establishment’s chef:

• ensures that subordinate employees comply with labor laws and labor protection laws, create working conditions that meet established requirements;
• , at the direction or in the absence of the chef, directs the activities of the labor collective to ensure the rhythmic release of products of its own production of the required assortment and quality in accordance with the production task;
• is working to improve the organization of the production process of the restaurant kitchen, the introduction of advanced technology, the efficient use of technology, the improvement of the professional skills of employees in order to improve the quality of products;
• , at the direction or in the absence of the chef, draws up applications for the necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale;
• exercises constant control over the technology of cooking, the norms for laying raw materials and the observance by employees of sanitary requirements and personal hygiene rules;
• carries out grading of prepared food;
• controls the correct operation of equipment and other fixed assets in the restaurant kitchen;
• provides training on cooking technology and other production issues.

3.3. The sous-chef of the restaurant observes the rules of sanitary and personal hygiene in the workplace.
3.4. Examines the complaints and claims of restaurant visitors to the quality of food and service, identifies those responsible, informs the chef about existing complaints and measures to eliminate deficiencies in customer service.
3.5. Strictly observes his job description, internal labor regulations, work schedule, instructions on labor protection when operating equipment.
3.6. Observes the culture and ethics of communication with employees and work colleagues.
3.7. Complies with the rules and regulations of labor protection, fire and electrical safety, wearing and maintaining overalls.
3.8. He constantly improves his knowledge, improves his qualifications and professional skills through theoretical training and practical activities.

4. Rights

Sous chef has the right:
4.1. Participate in the discussion of draft decisions of the organization’s management, in planning meetings for their preparation and implementation.
4.2. Do not use substandard products for cooking.
4.3. Make changes to the restaurant menu as directed by the chef.
4.4. To make proposals for improving the work related to the duties provided for in this job description, to create the conditions necessary for the performance of their professional duties.
4.5. Get acquainted with the projects, decisions of the relevant bodies and organizations on the issues of activities and catering related to its competence, make appropriate proposals on them.
4.6. Demand the termination (suspension) of work (in case of violations, non-compliance with the established requirements of labor protection, sanitary and hygienic standards, fire safety), compliance with established standards; give instructions on correcting deficiencies and eliminating violations in the restaurant kitchen.
4.7. To submit to various forms of rewarding subordinates, as well as to disciplinary action.
4.8. To protect their professional honor and dignity.
4.9. To get acquainted with complaints and other documents reflecting the quality of his work, to give explanations on them.

5. Liability

5.1. For non-fulfillment or improper fulfillment of the job description without good reason, including for not using the rights granted by it, the Internal Labor Regulations, the lawful orders of the restaurant chef and other local regulations, the sous-chef of the restaurant is subject to disciplinary liability in the manner determined by the current Labor legislation of the Russian Federation.
5.2. For causing material damage, the sous-chef of the restaurant is liable within the limits established by the current labor, criminal and civil legislation of the Russian Federation, as well as:

5.3. For violation of the rules of labor protection, fire and electrical safety, sanitary and hygienic rules and norms, the sous-chef of the restaurant bears administrative responsibility in the manner and in cases established by the administrative legislation of the Russian Federation.
5.4. For offenses committed in the course of carrying out his labor activity, he is liable within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

6. Relationships. Contacts by position

Sous-chef of the restaurant:
6.1. Works according to a schedule based on a 40-hour work week and approved by the director (manager) of the restaurant.
6.2. Receives instructions from the head directly, information of a regulatory and organizational nature, gets acquainted with the relevant documents against receipt.
6.3. Informs the manager of the organization about malfunctions of technological equipment, kitchen utensils, plumbing, about broken doors and locks, glass, etc.
6.4. Carries out activities in close contact with the employees of the restaurant kitchen; constantly exchanges information on issues within its competence with the administration and work colleagues.
6.5. It contributes to the creation of relations of cooperation and goodwill between the employees of the restaurant kitchen, as well as a favorable moral and psychological climate of the team.
6.6. Is instructed in labor protection and fire safety, electrical safety; periodic medical examinations; conducts on-the-job training.
6.7. About accidents, emergencies in the operation of energy and water supply systems, sewerage, in case of violations of sanitary rules that pose a threat of the emergence and spread of infectious diseases and mass poisoning, the sous-chef of the restaurant must immediately report directly to the head (in his absence, to another official face).

7. Final provisions

7.1. Familiarization of the employee with this job description is carried out upon employment (before signing the employment contract).
7.2. One copy of the job description is with the employer, the second is with the employee.
7.3. The fact that the employee is familiar with this job description is confirmed by a signature in a copy of the job description kept by the employer, as well as in the journal of familiarization with job descriptions.

The job description was developed by: _____________ /_______________________/

I am familiar with the job description, I received one copy and I undertake to keep it at the workplace.
“___” ___________202__ _____________ /_______________________/

We recommend that you go to the section:
Job descriptions for restaurant kitchen workers

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Soo chef in the kitchen, who is he and what does he do?

Who is a sous-chef and what is his task in the kitchen

Sous-chef is the chief assistant to the cook, he can even be considered his right hand. Many do not even know what the sous chef is doing in the kitchen. In fact, for visitors to restaurants and catering, everyone who spends working time in the kitchen of an establishment is a cook. And already their classification does not matter. But those who have looked and been behind the scenes of the restaurant’s kitchen represent a complex hierarchy among chefs. The sous chef in this hierarchy is immediately after the chef, i.e. second person in the kitchen.

Responsibilities of the sous chef

In fact, he almost completely duplicates the duties of the chef and, in the absence of the latter, fully replaces him. Depending on the popularity of the restaurant, the turnover of visitors, the requirements of the authorities, the sous-chef may or may not be on the staff of culinary specialists. In the latter case, his duties can be performed by any other cook working at the establishment and appointed by the chef.

Duties of the sous chef:

1. Replaces the chef in his absence. Takes over all organizational and managerial functions in the kitchen.
2. Gives orders, keeps track of what each of the subordinates is doing. Regulates food preparation activities, makes adjustments to improve workflows.
3. Keeps track of food: makes lists of products to buy. It can also receive goods by evaluating the quality of food and, in case of low or inappropriate quality, return to the seller.
4. Monitors the implementation of sanitary and hygienic requirements from employees.
5. Controls the processes and technologies of cooking.
6. Evaluates the presentation of the dish before serving. In some establishments, it is engaged in the presentation of the finished culinary product.
7. Determines the work schedule of employees, arranges shifts, hours: who, how much, when they leave.
8. Responsible for technical equipment: correct operation of kitchen utensils, draws up lists for the purchase of the required inventory and equipment, writes requests for the necessary repair or replacement of equipment.
9. Monitors compliance by employees with the rules of the employment contract, as well as safety precautions.
10. Develops training plans for employees, conducts and searches for suitable seminars, master classes, lectures. Trains new employees. Must decipher the technology, composition and method of preparation of each dish from the menu.
11. Is a cook of at least 5th category: systematically prepares dishes. Understands cooking techniques and technologies, understands recipes, knows what each of the dishes on the menu should mean in terms of composition, as well as the ingredients used.

In general, the profession of a sous chef is to be able to cook, store, monitor products and employees, be able to build the work of the wards, follow trends and technologies in the world cuisine, consumer demand. It differs from the chef in the level of responsibility and, possibly, in the culinary rank.

Where to look for a job as a sous chef

Restaurants, boarding house kitchens, hotels, resorts. In smaller establishments, this profession may not be available at all, or it may be partially performed by one of the cooks.

The region of employment also depends on the desired salary. The average sous chef earns more in the Balkan and European countries when compared to Russia, Belarus, Ukraine and other CIS countries. In addition, in resort countries such as Greece, Italy, Turkey and others, there is an increased demand for these specialists during the tourist period.

To get a job as a sous chef abroad, register on the Promo Choice website and post your resume in the appropriate category. Pay due attention to its compilation, and also translate it into English. An example resume can be found online. Choose a sample that is suitable for your country, as well as for the state where you want to find a job.

In the case of resumes, brevity is not the sister of employment. In essence, describe the skills, work experience, personal qualities. It should not be an essay, but you should not miss participating in various master classes, competitions and exhibitions. This will increase your chances of getting a well-paid job.

On our site, in addition to posting resumes for potential employers, you can also view the latest vacancies and offer your candidacy for your favorite job application.