What skills are essential to include 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 important to include skills that match the specific needs of your kitchen. Essential skills often include advanced culinary techniques, leadership, strong organisational abilities, excellent communication, and a high level of kitchen sanitation and hygiene practices. These skills ensure the Sous Chef can manage kitchen operations effectively and maintain high standards.

Common misunderstanding: All Sous Chefs need the same set of skills, regardless of the restaurant type.

Each kitchen has unique needs based on its menu, service style, and pace. Tailor the skills listed in your job description to reflect these specifics, rather than using a generic list that might not fit your particular environment.

Common misunderstanding: Including too many specialised skills isn't necessary as they can be trained on the job.

While on-the-job training is valuable, certain skills should be present from the start to ensure the Sous Chef can handle the role's demands immediately. This is especially important in high-pressure environments where there is little room for initial errors.

How can I differentiate between must-have and nice-to-have skills for a Sous Chef?

Differentiating between must-have and nice-to-have skills helps clarify which qualifications are essential for the role and which would be beneficial but not critical. Must-have skills are non-negotiable and necessary from day one, such as leadership and advanced culinary skills. Nice-to-have skills, like familiarity with a specific cuisine or additional certifications, are advantageous and can be developed over time.

Common misunderstanding: Nice-to-have skills are unnecessary and shouldn't be included in the job description.

Including nice-to-have skills can attract candidates who may not meet every must-have criterion but possess other valuable qualities. These skills can also be areas for future development, contributing to the employee's growth and the kitchen's innovation.

Common misunderstanding: Must-have skills are the only skills that matter when selecting a candidate.

While must-have skills are critical, nice-to-have skills can provide a broader view of a candidate's capabilities and potential for contribution beyond the basic requirements. They can be particularly important in roles requiring creativity and adaptability.

What specific skills are vital for a creativity-focused kitchen when writing a Sous Chef job description?

In a creativity-focused kitchen, it's crucial to list skills that support innovation and artistic culinary expression. Essential skills include a strong culinary background with proficiency in advanced techniques, creativity in menu development, and the ability to lead and inspire a team. These skills ensure the Sous Chef can contribute to and enhance the creative processes within the kitchen.

Common misunderstanding: Creativity is an innate talent and doesn't need to be specified as a skill.

Creativity, while partly innate, can also be fostered and developed through experience and practice. Specifying it as a skill in your job description highlights its importance in your kitchen and ensures candidates understand its value to your operations.

Common misunderstanding: Technical skills are less important in a creativity-focused kitchen.

While creativity is crucial, technical skills ensure that creative ideas are executable and meet the high standards expected in a professional kitchen. Both creative and technical skills should be balanced in the job description to attract well-rounded candidates.