How do I define the personality and cultural fit for a Sous Chef in our job description?

Date modified: 22nd 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.

When writing a job description for a Sous Chef, it's key to describe the personality traits and cultural fit that will mesh well with your kitchen's environment. Think about the qualities that make your current team successful and the atmosphere in your kitchen. Is it fast-paced and innovative, or more detail-oriented and traditional? Specify these traits to attract candidates who will thrive in your setting.

Common misunderstanding: Personality fit is less important than skills and experience.

While skills and experience are crucial, the right personality fit is equally important for long-term success and integration into the team. A candidate with the perfect skills but a mismatched personality may struggle to collaborate effectively with the rest of the team.

Common misunderstanding: Any positive traits are suitable for the kitchen environment.

Not all positive traits fit every kitchen's culture. For example, a highly independent Sous Chef might not perform well in a kitchen that thrives on close collaboration and teamwork.

What character traits make a Sous Chef successful in a dynamic kitchen environment?

In a dynamic kitchen, a Sous Chef needs to be resilient, adaptable, and decisive. These environments often require quick thinking and efficient problem-solving. A successful Sous Chef in such settings should also be energetic and able to motivate the team during busy service periods, ensuring high-quality output under pressure.

Common misunderstanding: A quiet and reserved Sous Chef can't succeed in a dynamic environment.

While a more outgoing personality might seem like a better fit for a bustling kitchen, a reserved Sous Chef can also excel if they are able to efficiently manage the team and make quick decisions.

Common misunderstanding: High energy equates to constant speed.

High energy in the kitchen isn’t just about speed; it's also about sustaining a positive, proactive attitude throughout service, which includes managing stress and maintaining team morale.

How do I describe the ideal work ethic and attitude for a Sous Chef role?

The ideal work ethic for a Sous Chef involves a strong commitment to quality, consistency, and improvement. They should be proactive in managing kitchen operations and eager to learn and adapt. The attitude should be positive, with a focus on teamwork and supporting colleagues to achieve collective goals. Emphasize the importance of resilience and the ability to handle high-pressure situations calmly.

Common misunderstanding: Work ethic only involves hard work.

While hard work is essential, an effective work ethic also includes smart work—such as prioritising tasks, effective communication, and strategic planning to ensure smooth kitchen operations.

Common misunderstanding: A good attitude means always being cheerful.

A good attitude is not just about cheerfulness; it's about maintaining professionalism, respect for others, and a constructive approach to feedback and challenges in the kitchen.