Sous chef

Prepare Entrees, Side Dishes, and Other Menu Items:

• Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

• From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

• Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising the cooking staff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

• Sous chefs are often responsible for providing input into a restaurants menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are met

• Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules.