Sous Chef
As a Sous Chef you help manage the daily operation of the entire kitchen. You support the Head Chef and make sure every section works together.
Your goal: Keep the kitchen running smoothly and maintain food quality while developing a strong team.
Understanding your role
As a Sous Chef your responsibility goes beyond managing one section. You help the Head Chef oversee daily kitchen operations and make sure every section follows the same standards. You coordinate the team and plan staffing based on business needs. You also monitor food quality and work closely with the Chef de Parties to solve problems during service. Food cost and inventory control become an important part of your role. You need to understand how daily kitchen decisions affect costs and overall performance. When the Head Chef is away you may be responsible for running the kitchen. This means making decisions within your authority and keeping the operation under control.
What you need to know
Core skills
- Daily kitchen operations and service management
- Staff planning and work schedules
- Food quality and consistency across sections
- Actual food cost and inventory control
- Food safety and HACCP compliance
- Purchasing and waste management
- Team leadership and staff development
- Problem-solving and kitchen communication
- Kitchen reporting and performance monitoring
Daily responsibilities
- Review expected covers and plan kitchen operations for the day.
- Check staffing levels and adjust assignments based on business needs.
- Make sure all sections are prepared and ready for service.
- Monitor food quality and consistency across the kitchen.
- Coordinate service and help solve problems between sections.
- Check stock levels and follow up on purchasing and deliveries.
- Monitor food waste and support food cost control.
- Make sure food safety procedures and kitchen standards are followed.
- Guide Chef de Parties and support staff training.
- Report important operational issues to the Head Chef.
- Take charge of kitchen operations when the Head Chef is away and you have been assigned to cover.
Common mistakes
Focusing too much on one section
Instead: Pay attention to the whole kitchen. Your responsibility is to make sure every section works together.
Waiting until service to solve problems
Instead: Review staffing and preparation before service. Identify potential problems early and work with your team to prevent them.
Controlling food quality but ignoring costs
Instead: Good food is important but so is controlling waste and inventory. Understand how daily decisions affect food cost.
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Career lessons for this role
How to Calculate Actual Food Cost
Knowing how to calculate food cost is important. Understanding why the number changes is what helps us manage the kitchen better.
Your next role
As a Head Chef you are responsible for the entire kitchen. This includes food quality, team performance and financial results.