How to write a Sous Chef job description

Your job description is the first touchpoint between your company and your new hire. With millions of people searching for jobs on Indeed each month, a great job description can help you attract the most qualified candidates to your open position. To get you started, here are some tips for creating an effective job description.

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Sous Chef job title

A great job title typically includes a general term, level of experience and any special requirements. The general term will optimise your job title to show up in a general search for jobs of the same nature. The level of experience will help you attract the most qualified applicants by outlining the amount of responsibility and prior knowledge required. And if your position is specialised, consider including the specialisation in the job title as well. But avoid using internal titles, abbreviations or acronyms to make sure people understand what your job posting is before clicking.

Examples of Sous Chef job titles

    Sous Chef
    Senior Sous Chef
    Sous Chef (5+ Years’ Experience)
    Sous Chef (Part-Time)
    Kitchen Manager

Sous Chef job summary

A great job description starts with a compelling summary of the position and its role within your company. Your summary should provide an overview of your company and expectations for the position. Outline the types of activities and responsibilities required for the job so job seekers can determine if they are qualified, or if the job is a good fit.

Example of a Sous Chef job summary

A trendy downtown French restaurant seeks a talented Sous Chef with experience designing and preparing high-end French cuisine. We’re looking for a creative individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist the Lead Chef in both culinary and administrative tasks while communicating with the Assistant Kitchen Manager and General Manager. We’re looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skill and high energy to this exciting opportunity.

Sous Chef responsibilities and duties

The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organisation and who the employee reports to.

Examples of Sous Chef responsibilities

    Create schedules for kitchen staff to ensure optimum resource management and speed of service
    Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
    Ensure all staff members adhere to culinary standards and regulations
    Respond to customer inquiries and concerns personally
    Design new menu choices based on seasonal ingredients and customer demand
    Track, record and replenish inventory as needed
    Cross-train kitchen staff on multiple stations
    Assist lead chef with pricing menu items
    Research new developments in French cuisine and apply knowledge to your repertoire

Sous Chef qualifications and skills

Next, outline the required and preferred skills for your position. This may include education, previous job experience, certifications and technical skills. You may also include soft skills and personality traits that you envision for a successful hire. While it may be tempting to include a long list of skills and requirements, including too many could dissuade qualified candidates from applying. Keep your list of qualifications concise, but provide enough detail with relevant keywords and terms.

Examples of Sous Chef skills

    5+ years’ culinary experience in a high-volume, full-service restaurant
    Four-year degree or culinary school completion
    Experience preparing French cuisine
    Knowledge of best practices for training kitchen staff and implementing kitchen procedures
    High level of creativity and reliability
    Flexible schedule required
    Familiarity with menu costing procedures

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