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Job Purpose
To support the Chef de Cuisine in managing daily kitchen operations, ensuring high-quality food production, efficient workflow, and adherence to safety and hygiene standards. The Sous Chef acts as shift leader, coordinating production, supervising the team on the kitchen floor, and maintaining consistency in taste, presentation, and timing.
The role contributes to team culture and continuity by training staff, reinforcing standards, and helping maintain positive professional relationships across seasons.
Key Responsibilities
Culinary Execution & Quality
• Supervise daily food preparation and service to ensure consistent taste, presentation, and portion control.
• Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.
• Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.
Shift Leadership & Team Support
• Lead kitchen staff during service periods, providing instructions, coordination, and hands-on support.
• Train and coach junior team members to ensure skill development and consistent execution.
• Maintain a positive, disciplined, and respectful working environment.
Operational Efficiency & Resource Use
• Support stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets.
• Assist with daily prep planning, production schedules, and equipment organization.
• Report operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine.
Collaboration & Communication
• Maintain clear communication with the Chef de Cuisine and service teams to support smooth kitchen-to-floor coordination.
• Contribute to briefings and handovers to ensure continuity between shifts and service periods.
Accountability
• Accountable for the quality and timing of kitchen output during assigned shifts.
• Responsible for ensuring adherence to standards and safety requirements.
• Acts as delegated kitchen leader in the absence of the Chef de Cuisine.
