Hire Sous Chefs
A sous chef acts as an assistant to the head chef and is the second in command in any professional kitchen. Along with the restaurant's head chef, sous chefs are generally in charge of the menu preparation: a la carte, employee meals, and those for the private dining rooms. They primarily assist the executive chef in all aspects of the main, grill, and banquet kitchens. They take care of the ordering, scheduling, sanitization, maintenance, staff performance, and development needs of a restaurant. The sous chef oversees and ensures that the food preparation and quality are up to the restaurant's standards. They ensure that all orders are handled correctly, which optimizes the efficiency of the kitchen and labor costs for the restaurant. A successful sous chef focuses on food quality and has excellent customer service skills. They draw an average base salary of $48,150 per year and the earning capabilities increase with the right exposure and experience. A career as a sous chef is a great choice for professionals with a passion for cooking who are planning to build a career or looking for career advancement opportunities in the culinary world.
Responsibilities of a Sous Chef
The sous chef is responsible for the variety of food served on the menu, plating the food, and organizing the line. They monitor the inventory and decide when to replenish the order supplies. In most restaurants, the sous chef is in charge of hiring, training and supervising new chefs and kitchen employees as needed. They guide the staff to meet the standards of the kitchen and the restaurant. They also take care of the hygiene needs of the kitchen, following the standards set up by the executive chef or the restaurant manager. The sous chef implements and follows safety regulations and ensures that the kitchen staff is well equipped to follow guidelines. They also maintain effective communication with chefs, management, employees, and guests ensuring that reporting is up to date through periodic meetings.
Job Qualifications for Sous Chefs
For the position of sous chef, the hiring managers generally favor candidates that have graduated from a culinary school. The applicant should have at least two years of experience in a supervisory position. The candidate should be diplomatic and a team player with the ability to foster relationships with the other staff, management, and guests. They should contribute positively to the restaurant’s culture and overall knowledge of the kitchen staff, providing incentives for the team in order to create a positive working environment. They must have excellent customer service skills along with the ability to lead and mentor a team. Additionally, a sous chef should be committed to quality and excellence and possess a passion for exceeding guest expectations. A sous chef must be knowledgeable about food and also have managerial skills.