JOB/POSITION DESCRIPTION TEMPLATE

Position Identification:

Position Classification: Sous-Chef

Position/Business Title: Sous-Chef

Department : Food and Beverage Department

Reports To: Executive Chef

Location: Toronto

Job/Position Summary:

The Sous Chefs job is to support the Executive Chef in running the kitchen on a daily basis while

maintaining the highest standards of food preparation and presentation. This position entails

managing the preparation of food, hiring, training and supervising kitchen workers as well as

making sure that safety and culinary standards are followed. Maintaining high standards for food

quality and presentation in order to meet or surpass customer expectations is the main goal.

Other important goals include making sure the kitchen runs smoothly, cutting down on delays

and streamlining workflow. In addition, by managing waste and inventory well, the Sous Chef

hopes to reach cost control goals and create a positive productive work atmosphere that boosts

employee retention and morale. The Sous Chef supports the restaurants stellar reputation and

improves the overall dining experience by participating in menu planning and development

utilizing ingredients that are sourced locally and seasonally and ensuring consistency and quality
in every dish. In addition, this role is critical to the management of kitchen budgets, cost

containment, profitability maximization and staff development which guarantees a talented and

driven culinary team.

Organizational Status:

The Sous Chef works in an exciting and dynamic kitchen of a well-known restaurant that is

recognized for its dedication to culinary innovation and excellence. The culinary team consists of

proficient culinary experts committed to providing outstanding dining experiences by means of

painstakingly prepared and imaginatively arranged dishes. The restaurant takes great satisfaction

in creating a creative and varied menu that appeals to a sophisticated clientele by using premium

seasonal and locally sourced ingredients. To ensure seamless and effective kitchen operations

maintain the restaurants high standards and contribute to its reputation as a premier dining

destination the sous chef collaborates closely with the executive chef and other kitchen staff. For

culinary professionals this fast-paced collaborative unit offers a demanding and fulfilling

environment that prioritizes creativity teamwork and continuous improvement.

Work Performed:

Managing the Kitchen’s Operations.

The Sous Chef supervises the daily cooking and food preparation procedures making sure that

every dish satisfies the high requirements for quality and presentation set by the restaurant. This

includes keeping the kitchen spotless and well-organized following health and safety guidelines

and making sure that everything is done in the kitchen quickly and effectively.

Manage and Train Kitchen Workers.

mentoring junior kitchen staff. This duty entails leading training sessions to enhance employee

competencies and guarantee adherence to culinary standards. In order to maintain a high-

performing team, the Sous Chef also keeps an eye on and assesses the performance of the staff

offering coaching and feedback as required.

Creating and Inventing Menu.

The Sous Chef is in charge of developing and experimenting with new recipes in coordination

with the Executive Chef. To keep the menu inventive and fresh this involves using ingredients

that are in season and locally sourced. For the restaurant to continue earning its stellar reputation,

consistency and quality in every menu item are essential.

Cost and Inventory Management.

The Sous Chef orders supplies, keeps an eye on inventory levels and makes sure that all

ingredients and kitchenware are stored properly. A crucial component of this work is putting cost

control measures into place to reduce waste and maximize resource usage. To increase

profitability the sous chef also helps with budget management and food cost control in the

kitchen.

Assist the Executive Chef:

When arranging and carrying out special events or activities, the Sous Chef supports the

Executive Chef. The Sous Chef assumes responsibility for overseeing the kitchen and

maintaining seamless operations when the Executive Chef is not present. Furthermore, the Sous
Chef assists in the strategic planning and decision-making procedures for the kitchen thereby

underpinning the overarching objectives and restaurant vision.

Consequence of Error/Judgment:

Regarding kitchen operations, personnel management, menu development, inventory control and

cost management, the sous chef is expected to make important decisions on their own. The Sous

Chef is responsible for overseeing everyday kitchen operations and acting as the head chef in

case of the Executive Chefs absence all while working under the direction of the latter. Oversight

is provided by customer feedback regular performance evaluations and the Executive Chefs

periodic reviews. Cases involving judgment include quality control (maintaining uniformity in

food quality), menu development (assessing the viability and appeal of new recipes), inventory

and cost management (determining inventory levels and putting cost control measures into place)

and staff management (managing performance issues and resolving conflicts).

Ineffective inventory and cost management can result in financial losses low staff morale and

high employee turnover poor management can cause customer dissatisfaction due to poor quality

control or unappealing menu items and reputational harm to the restaurant can all be caused by

inappropriate judgment. The crucial nature of the Sous Chefs decision-making responsibilities is

highlighted by the fact that persistent mistakes in judgment can have a substantial negative

impact on the restaurant’s operational success financial performance and reputation.

Supervision Received:

While working autonomously in day-to-day kitchen management, the Sous Chef sets culinary

standards, receives strategic direction and works under the supervision of the Executive Chef.
Alignment with the restaurants standards and goals is ensured through frequent reviews and

performance evaluations conducted by the Executive Chef. The decisions and operational tweaks

made by the Sous Chef are also informed by ongoing input from patrons, employees and

firsthand observations. Spot checks and inspections are carried out by the Executive Chef to

ensure quality and efficiency during crucial operations. In order to create a dynamic and

adaptable culinary environment that continuously meets high standards and customer

expectations, this structured supervision framework strikes a balance between autonomy and

oversight.

Supervision Given:

The Sous Chef position typically involves supervising and directing the kitchen staff, ensuring

adherence to culinary standards, and maintaining kitchen operations efficiently. This role

requires overseeing food preparation, monitoring inventory levels, and ensuring compliance with

health and safety regulations. The Sous Chef is responsible for maintaining a clean and

organized kitchen environment and may be involved in menu planning and development under

the guidance of the Executive Chef. This position may also involve training new kitchen staff

and ensuring they understand their roles and responsibilities.

Education/Work Experience:

 Minimum requirement: Higher education or its equivalent

Additional Preferences:

 A certificate or degree from a culinary school or other institution.

 Courses on hygiene and food safety.

 The required minimum work experience is two to three years of experience working as a

prep cook or line cook in a culinary capacity.

Additional Preferences:

 Prior experience managing a kitchen as a sous chef or in another supervisory role.

 Familiarity with developing recipes organizing menus and managing inventory.

 Knowledge of regional foods gastronomic trends and seasonal menu modifications.

Skills:

 Leadership and Team Management: Capability to inspire and guide kitchen workers,

assign work efficiently and cultivate a cooperative team atmosphere.

 Menu Development: The ability to design new menu items, innovate using seasonal

ingredients and customer preferences and participate in the planning process.

 Communication Skills: To guarantee efficient operations and teamwork maintain clear

and effective communication with the kitchen staff management and vendors.

 Flexibility and Adaptability: The ability to deal with pressure, change course when

necessary and meet a variety of culinary requirements.

 Food Safety and Sanitation: Keeping a clean and safe kitchen environment requires

knowledge of health and safety regulations, appropriate food handling techniques and

sanitation procedures.

 Ability to create original recipes adopt current styles and improve the eating experience

through inventive dishes is known as creativity and innovation.

Associate Director, Operations and Foodservices