What kind of service style information should I include 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 clearly describe the service style of your restaurant. This helps potential candidates understand the pace and environment they will be working in. For example, specify if your restaurant offers a fine dining experience, a fast-paced bistro setting, or a casual dining atmosphere. This information sets clear expectations and attracts candidates who are comfortable and thrive in your specific service style.

Common misunderstanding: Any experienced Sous Chef should adapt to any service style.

While adaptability is a valuable trait, specific service styles require particular skills and temperaments. For instance, fine dining often demands meticulous attention to detail and presentation, whereas a high-volume bistro might prioritize speed and efficiency. Clearly communicating the service style helps in finding a Sous Chef who is not only skilled but also a good fit for the pace and nature of your kitchen.

Common misunderstanding: Describing the service style is not as important as listing the duties.

The service style directly impacts how duties are performed in the kitchen. It influences the working pace, stress levels, and even the customer interaction. Therefore, including this in your job description is crucial for setting the right expectations and ensuring the candidate knows what will be expected of them.

How do I communicate the type of cuisine my restaurant specialises in when crafting a Sous Chef job description?

Clearly stating the type of cuisine your restaurant specialises in is crucial in a Sous Chef job description. This not only helps in attracting candidates who are passionate about or experienced in that particular culinary style but also sets the stage for the menu they will be working with. For example, mention if your restaurant focuses on modern European cuisine, traditional Asian dishes, or fusion cooking. This detail helps potential Sous Chefs assess their fit and excitement for the role based on their culinary expertise and interests.

Common misunderstanding: Broad cuisine categories are sufficient to attract the right candidates.

Being specific about your cuisine type avoids confusion and attracts more qualified candidates. For instance, specifying "authentic Neapolitan pizza" rather than just "Italian cuisine" can make a significant difference in attracting someone with the exact expertise you need.

Common misunderstanding: Candidates will adapt to any cuisine type.

While many chefs are adaptable, they may excel in specific cuisines due to their training and experience. A candidate passionate about and experienced in your specific type of cuisine will likely perform better and contribute more creatively to your menu.

What information about the flow between kitchen and front-of-house is crucial in a Sous Chef job description?

In your Sous Chef job description, it's important to describe how the kitchen interacts with the front-of-house. This includes how communication is handled during service, how orders are processed, and how any issues are resolved. For example, you might specify if the Sous Chef is expected to directly coordinate with the service manager, or if they should handle customer special requests personally. This information helps candidates understand the scope of their responsibilities and the teamwork required.

Common misunderstanding: The kitchen and front-of-house operate independently.

In most restaurant settings, the interaction between kitchen and front-of-house is crucial for smooth operation. A Sous Chef often plays a key role in this interaction, so candidates need to be aware of these expectations.

Common misunderstanding: Detailed descriptions of kitchen-front house flow are unnecessary in the job description.

Providing details on this flow helps potential Sous Chefs understand the dynamics of the role beyond just cooking and managing the kitchen. It highlights the importance of communication skills and the ability to manage a team that extends beyond the kitchen.