What salary details should I provide 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 writing a job description for a Sous Chef, it's important to be clear about the salary. Specify whether the position offers a salary or an hourly rate, and provide a specific amount or a realistic range. This transparency helps potential candidates understand if the role matches their financial expectations and can prevent future misunderstandings.

Common misunderstanding: It’s better to discuss salary details during the interview rather than in the job description.

While discussing salary specifics during an interview is common, providing this information in the job description can attract more suitable candidates who are aware of the financial offer from the start.

Common misunderstanding: A salary range isn’t necessary as long as the starting salary is mentioned.

Providing a salary range, rather than just a starting salary, can give potential candidates an idea of growth and earning potential within the role, which can be a significant factor in their decision-making process.

How can I communicate perks and benefits effectively in a Sous Chef job description?

Clearly outline any perks and benefits that come with the Sous Chef position. These might include staff meals, discounts, professional training opportunities, or health benefits. Be specific about what you offer, as this can be a major deciding factor for candidates. Mention how these benefits add value to the package and enhance the work-life balance or professional growth of the employee.

Common misunderstanding: Generic statements about benefits are sufficient to attract candidates.

Generic statements can make your offer look unremarkable. Instead, detailing each benefit helps candidates see the tangible advantages of working with your establishment.

Common misunderstanding: All perks need to be monetary to be valuable.

Non-monetary perks like flexible scheduling, a supportive work environment, and opportunities for creativity and innovation can also be highly attractive to potential employees.

What advantages should I highlight if the salary is not the most competitive part of our offering?

If the salary offered is not the highest on the market, highlight other benefits and aspects of the job that can appeal to potential candidates. These might include a great team environment, opportunities for advancement, unique culinary experiences, or a strong focus on work-life balance. Emphasize the overall value of the package, the culture of your kitchen, and how it supports personal and professional growth.

Common misunderstanding: Candidates only care about the salary.

Many candidates are looking for more than just a good salary. They value the work environment, culture, and opportunities for growth, which can often outweigh a higher salary offer elsewhere.

Common misunderstanding: You should only highlight advantages you think are important.

It’s better to provide a comprehensive view of what makes your workplace special. Different candidates value different things, and what might seem less important to you could be exactly what someone else is looking for.