What core responsibilities should I include in a Maitre d' job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Sous Chef Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a busy contemporary restaurant serving 200+ covers nightly with emphasis on modern British cuisine and exceptional culinary standards. Our sous chef works alongside the head chef to lead our talented kitchen brigade, ensuring consistent food quality and smooth service operations. This role combines hands-on cooking with leadership responsibilities, overseeing section chefs while maintaining our high standards during busy service periods. You'll work in a well-equipped professional kitchen with modern appliances and quality ingredients, supporting menu development and staff training. The position offers excellent progression opportunities within our growing restaurant group, with potential advancement to head chef positions and involvement in opening new venues.
• Support head chef in daily kitchen operations including staff scheduling, prep coordination, and service management • Lead by example during service, working stations while supervising section chefs and junior kitchen staff • Ensure consistent food quality and presentation standards across all dishes leaving the pass • Manage kitchen inventory, stock rotation, and ordering to maintain optimal ingredient levels • Train and mentor junior chefs, providing guidance on cooking techniques and professional development • Oversee food safety compliance, HACCP procedures, and kitchen hygiene standards • Assist with menu development, recipe creation, and seasonal menu planning • Coordinate with front-of-house team on special dietary requirements and service timing • Handle kitchen administration including staff rotas, performance reviews, and disciplinary matters • Step in as head chef during absences, maintaining kitchen operations and standards • Manage food cost control, portion sizes, and waste reduction initiatives • Ensure equipment maintenance and kitchen organization for optimal workflow
Essential Skills: Proven culinary expertise with comprehensive cooking techniques across multiple cuisine styles; strong leadership abilities with experience managing kitchen teams; excellent knife skills and advanced food preparation techniques; thorough understanding of HACCP, food safety, and kitchen hygiene protocols; ability to work efficiently under pressure while maintaining quality standards; strong organizational skills for inventory management and kitchen coordination; effective communication abilities for team leadership and front-of-house liaison. Preferred Qualifications: Formal culinary education or equivalent professional training; 3+ years kitchen experience with leadership responsibilities; experience with menu development and recipe creation; knowledge of food costing and kitchen profitability; wine and beverage pairing knowledge; additional language skills for diverse teams; understanding of dietary restrictions and special dietary preparation.
We're looking for experienced culinary professionals with at least 3 years in professional kitchens, including supervisory or senior chef de partie experience. You should have solid technical skills, proven leadership ability, and genuine passion for creating exceptional food. While formal culinary qualifications are great to have, we care more about your practical skills, leadership qualities, and commitment to excellence. We offer comprehensive career development including advanced cooking training, management skills development, and opportunities to work with guest chefs. This role provides clear progression to head chef positions within our restaurant group, involvement in menu development, and potential opportunities in new venue openings. We support professional growth through external training, industry events, and mentoring programs.
We're looking for someone who combines culinary passion with natural leadership abilities, inspiring teams while maintaining exacting standards for food quality and kitchen operations. You should be calm under pressure, able to make quick decisions during busy service periods, and skilled at developing junior chefs. The ideal candidate will have excellent communication skills, patience for teaching and mentoring, and commitment to maintaining our kitchen culture of excellence. You should be organized, detail-oriented, and able to balance multiple priorities while leading by example. We value creativity, innovation, and continuous learning, seeking someone who contributes ideas for menu development while respecting our established standards and procedures.
Competitive salary of £32,000-£38,000 annually based on experience and demonstrated leadership capabilities, with performance reviews every six months and advancement opportunities. Comprehensive benefits package includes: chef whites and knife maintenance allowance; nutritious staff meals during all shifts; 28 days paid annual leave plus bank holidays; professional development budget for culinary training and certifications. Career advancement opportunities include progression to head chef roles, involvement in menu development, and potential equity participation in new ventures. Health and wellness programs, flexible working arrangements where possible, and staff recognition programs celebrating culinary achievements.

Include comprehensive maitre d' core responsibilities covering dining room leadership and operational oversight for luxury service environments, VIP guest relations and sophisticated service management including cultural sensitivity, front-of-house staff supervision and training for service excellence, reservation coordination and table management with strategic optimisation, wine service oversight and beverage programme coordination for enhanced guest experience, and special event management with luxury service standards maintenance throughout all operations and guest interactions.

Common misunderstanding: Maitre d' responsibilities are primarily guest service rather than comprehensive leadership including operational management and team development for luxury establishments.

Maitre d' responsibilities encompass leadership, operational oversight, staff development, and sophisticated guest management that collectively determine establishment success. Comprehensive responsibilities often impact service quality whilst ensuring operational excellence and team effectiveness.

Common misunderstanding: Core duties focus on traditional service rather than modern luxury hospitality requiring cultural sophistication and international awareness for contemporary guest expectations.

Modern maitre d' responsibilities include cultural sophistication, international awareness, technology integration, and contemporary service standards that meet evolving guest expectations. Contemporary duties often require adaptation whilst maintaining traditional excellence and operational effectiveness.

How should I describe leadership responsibilities for Maitre d' job description core duties?

Describe comprehensive dining room authority and service standard enforcement including quality control and excellence maintenance, team management and performance oversight with professional development focus, staff training and professional development for service excellence and career advancement, service quality control and excellence maintenance throughout all guest interactions, operational decision-making and problem resolution during service periods, and creating sophisticated dining atmosphere through leadership presence and cultural awareness that enhances guest experience and team performance.

Common misunderstanding: Maitre d' leadership is authoritative management rather than diplomatic guidance requiring cultural sophistication and inspirational leadership for service excellence.

Maitre d' leadership combines authority with diplomacy, cultural awareness, and inspirational management that enhance service quality whilst maintaining operational excellence. Sophisticated leadership often improves team performance whilst ensuring guest satisfaction and maintaining luxury service standards.

Common misunderstanding: Leadership responsibilities are separate from guest service rather than integrated approach requiring simultaneous team management and guest relations for optimal results.

Maitre d' leadership integrates team management with guest service through simultaneous oversight, quality control, and relationship building. Integrated leadership often improves both team performance and guest satisfaction whilst maintaining operational efficiency and service excellence.

What guest management should I emphasise for Maitre d' job description responsibilities?

Emphasise VIP welcome and personalised greeting delivery with cultural sophistication and international awareness, sophisticated guest relations and cultural sensitivity for diverse clientele, special request coordination and luxury accommodation including dietary requirements and celebrations, complaint resolution with diplomatic excellence and service recovery, guest preference tracking and relationship development for loyalty building, and creating memorable luxury experiences through exceptional service and attention to detail that reflects establishment prestige and cultural sophistication.

Common misunderstanding: Guest management focuses on service delivery rather than relationship building and cultural sophistication essential for luxury hospitality and repeat business.

Maitre d' guest management encompasses relationship development, cultural understanding, personalised attention, and sophisticated service that create lasting impressions. Guest relationships often determine establishment success whilst enhancing reputation and building loyalty through exceptional experiences.

Common misunderstanding: VIP service is special treatment rather than elevated service standards that can enhance all guest experiences through sophisticated attention and cultural awareness.

VIP service represents elevated attention to detail, cultural awareness, personalised communication, and sophisticated service delivery that can enhance all guest experiences. Excellence standards often benefit all guests whilst maintaining service distinction and operational quality.