How do I effectively list key responsibilities 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 listing key responsibilities for a Sous Chef, focus on clear, specific duties that reflect your kitchen's unique environment and needs. Start by breaking down the role into different parts of the service, such as pre-service prep, active service duties, and post-service tasks. Use bullet points to make each responsibility clear and easy to understand.

Common misunderstanding: Listing only general tasks like 'assist the Head Chef'.

Generic tasks can be confusing and don't give a clear picture of what the job involves. Be specific about what the Sous Chef will do, such as managing a particular station, overseeing food quality, or handling inventory.

Common misunderstanding: Assuming that all kitchens operate the same way.

Each kitchen has its own pace, style, and culture. Tailor the responsibilities to fit the specific needs and operations of your kitchen to ensure the job description is relevant and accurate.

What are the pre-service duties that I should include for a Sous Chef?

Pre-service duties for a Sous Chef should focus on preparation and setup for smooth operations during service. These include overseeing the preparation of ingredients (mise en place), conducting inventory checks, and ensuring that equipment is functioning properly. It's also important for the Sous Chef to brief the kitchen staff on the day's menu and any special orders or dietary restrictions.

Common misunderstanding: Thinking pre-service duties are just about food prep.

While food preparation is crucial, pre-service also involves logistical and managerial tasks such as inventory management and staff briefing, which are essential for a successful service.

Common misunderstanding: Underestimating the importance of equipment checks.

Ensuring that all kitchen equipment is in good working order before service begins is critical to avoid delays or accidents during peak times. This responsibility should be clearly mentioned in the job description.

How do I describe post-service responsibilities for a Sous Chef in our kitchen?

Post-service responsibilities should include overseeing the cleaning and resetting of the kitchen, managing waste disposal, and conducting a debrief with the kitchen staff to review the service and discuss any issues that arose. It's also important for the Sous Chef to check inventory and prepare orders for the next service day.

Common misunderstanding: Thinking post-service is just cleaning up.

Cleaning is important, but post-service also includes administrative tasks like inventory management and planning for future services, which are crucial for maintaining kitchen efficiency.

Common misunderstanding: Assuming post-service tasks do not require leadership.

The Sous Chef plays a key role in leading the team through the closing procedures, offering feedback, and preparing for the next service. This leadership aspect should be highlighted in the job description to attract candidates capable of handling these responsibilities.