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GENERAL SUMMARY:
The Sous Chef’s general responsibilities revolve around assisting the Executive Chef with the management of the Back of the House staff. The Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards. Sous Chefs must ensure that all kitchen equipment is in proper working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. The Sous Chef must enforce restaurant policy and invoke disciplinary action when appropriate. During downtime, the Sous Chef delegates duties such as prepping, cleaning and other kitchen duties to staff. The Sous Chef is responsible for inventory, product and supply rotation, as well as menu tasting. A Sous Chef must be responsive to change and have the ability to improvise as the situation dictates. The Sous Chef is responsible for ensuring all safety and sanitation precautions are taken to maintain a safe and clean work environment.
SUPERVISORY RESPONSIBILITIES:
ESSENTIAL FUNCTIONS:
DUTIES & RESPONSIBILITIES:
EDUCATION AND EXPERIENCE:
Full Time
$39k-52k (estimate)
04/29/2024
05/18/2024
atlasrestaurantgroup.com
BALTIMORE, MD
50 - 100
2016
ANASTASIA E THOMAS
$5M - $10M
Restaurants & Catering Services
The following is the career advancement route for Sous Chef positions, which can be used as a reference in future career path planning. As a Sous Chef, it can be promoted into senior positions as a Kitchen Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Sous Chef. You can explore the career advancement for a Sous Chef below and select your interested title to get hiring information.