What type of experience should I specify 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 specify the type of experience that matches your restaurant's needs. This includes detailing the culinary environment they'll work in, such as high-volume service or fine dining, and the specific skills required, like advanced culinary techniques or leadership abilities.

Common misunderstanding: Experience is just about the number of years in the industry.

It's not just about how long someone has worked, but where and how they have worked. Specify the type of experience that aligns with your kitchen's operations and culinary style to ensure the right fit.

Common misunderstanding: All cooking experience is the same.

Different kitchens have different demands. Experience in a fast-food setting might not prepare a chef for the detailed and precise work required in a fine dining kitchen. Be clear about the type of culinary environment the experience should come from.

How can I articulate the level of experience required for a senior Sous Chef position?

For a senior Sous Chef, the job description should clearly state that extensive leadership experience in a similar culinary setting is required. This includes capabilities in managing daily kitchen operations, mentoring staff, and contributing to menu planning and cost control. Indicate that candidates should have a proven track record of culinary and managerial success in comparable environments.

Common misunderstanding: Senior positions only require more years of experience.

It's not just about years; it's about the depth of experience. A senior Sous Chef should have proven leadership skills and the ability to handle complex situations, not just more time spent in kitchens.

Common misunderstanding: Any management experience will suffice.

Management experience in a kitchen involves specific skills, such as inventory management, team leadership, and high-pressure decision-making. Make sure to specify that the experience must be relevant to kitchen management.

What aspects of experience should a mid-level Sous Chef have according to the job description?

A mid-level Sous Chef should have substantial experience in kitchen operations, particularly in environments similar to yours. This includes proficiency in executing complex dishes, managing a team during service, and ensuring kitchen efficiency. The job description should reflect the need for practical, hands-on experience that aligns with the pace and style of your kitchen.

Common misunderstanding: Mid-level is about intermediate skills.

While 'mid-level' suggests a middle ground in terms of career stage, the role can still demand high competence in specific areas like team management and culinary execution, especially in busy or specialised kitchens.

Common misunderstanding: A mid-level Sous Chef doesn't need leadership experience.

Even at mid-level, a Sous Chef often takes on significant leadership roles, such as supervising junior staff and leading service times. Highlight the need for leadership and supervisory experience in your job description.