What details should I include about my kitchen environment in a Sous Chef 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 you're writing a job description for a Sous Chef, it's important to clearly describe your kitchen's environment. This includes the type of cuisine, the pace of work, and what makes your kitchen unique. For example, you might mention if your kitchen is known for a collaborative team atmosphere or if it focuses on culinary innovation.

Common misunderstanding: It's enough to just mention the type of food served.

While the type of cuisine is important, it's also crucial to describe the working pace and atmosphere. This helps potential candidates understand the environment they might be working in, beyond just the food.

Common misunderstanding: Detailed descriptions of the kitchen environment are unnecessary in a job description.

Providing a detailed description helps attract the right candidates who are a good fit for your kitchen's culture and operations. It reduces the likelihood of hiring someone who may not thrive in your specific working environment.

How do I present my restaurant's concept and style when writing a Sous Chef job description?

Start by clearly defining what kind of restaurant you operate. Mention whether it's fine dining, a casual bistro, or a specialized ethnic cuisine. Describe your service style, whether it's fast-paced and high-volume or meticulous and detail-oriented. Highlighting these aspects will help candidates gauge if they align with your restaurant's concept and style.

Common misunderstanding: Any experienced chef will adapt, regardless of the restaurant's concept.

While adaptability is a valuable trait, chefs who are already aligned with or interested in your specific restaurant style and concept are more likely to succeed and stay long-term.

Common misunderstanding: The restaurant's popularity or reputation alone will attract the right candidates.

While a good reputation is beneficial, a clear presentation of your restaurant's concept and style in the job description is crucial to attract candidates who are truly a good fit for your specific setting.

What specific information about our kitchen atmosphere is important for a Sous Chef job description?

Include details about the daily working atmosphere in your kitchen. Is it a high-energy environment or more focused and calm? Do you encourage creativity and input from your team, or is there a strict adherence to set recipes and methods? Mention how the team interacts, such as through regular meetings or informal collaborations. This information helps potential Sous Chefs understand what to expect and how they would fit into your team.

Common misconception: General information about the kitchen atmosphere is enough.

Specific details about how the kitchen operates and the team's interaction style are crucial for setting the right expectations and attracting candidates who will thrive in your environment.

Common misconception: The kitchen atmosphere is the same across all professional kitchens.

Every kitchen has its unique dynamics and culture. Clearly describing yours helps attract candidates who are looking for and will excel in the specific atmosphere you offer.