Sous-chefs plan and direct food preparation and cooking activities. Sous-chefs prepare and cook meals and specialty foods. They are employed in restaurants and hotels and similar establishments on cruise ships. Sous-chefs are often considered an entry level management position. The position of sous-chef generally demands 25% of their time in the office and 75% of their time in the kitchen.
Responsibilities:
- Supervise activities of all kitchen staff, including chefs and specialty chefs
- Staff scheduling
- Performance management of staff including discipline
- Involvement in menu and product research and development
- Ensures appropriate health and safety standards, FOODSAFE practices
- Monitors apprenticeship development
- May have involvement in formulation of job descriptions
- Equipment performance monitoring, may demonstrate use of new equipment
- Inventory management
Knowledge, Skills and Abilities:
- A secondary school diploma is usually required
- Related post secondary education is usually preferred
- A few to several years of previous experience in commercial food preparation is required
- Proficient with labour law
- Proficient with health and safety rules and regulations
- Ability to coach and mentor other staff
- Excellent communication skills
- Ability to deal with high pressure environments
- Good decision making skills
Possible Future Career Path:
- Executive Sous-Chef
- Executive Chef
- Owner of Restaurant
See a profile of a Sous-Chef.
