Also called: sous, second chef
What a sous chef does
The sous chef runs the kitchen day to day. You supervise the line, expedite service, write prep lists, place orders, and train cooks, while making sure every plate leaves the pass to standard. When the executive chef is out, you are in charge. A good sous balances hands-on cooking with leadership: setting the tone for the team, holding people to the recipe, and keeping costs and food safety under control. This is the role where a cook learns to run a business.
Pay snapshot: the BLS reports a national median of $30.03/hr for chefs and head cooks, and $34.84/hr in the Boston metro. See the full salary breakdown.
Responsibilities
- Lead the line during service, calling tickets, expediting, and quality checking every plate
- Supervise, train, and coach cooks, prep cooks, and dishwashers on recipes and standards
- Write daily prep lists and make sure the line is fully set before service
- Place orders with vendors, receive deliveries, and check quality and pricing against invoices
- Create and update the weekly schedule while staying within the labor budget
- Track food cost, waste, and portioning and flag problems to the chef
- Enforce food safety, sanitation, and temperature logs and prepare for health inspections
- Help develop specials, test new dishes, and write clear recipe specs for the team
- Handle staff conflicts, call-outs, and last-minute coverage on the line
- Take charge of the kitchen in the chef's absence and communicate with the front of house
Requirements
- Several years of professional cooking experience, including time as a lead line cook
- Proven ability to run a busy service and manage a team of cooks
- Working knowledge of ordering, inventory, and food cost basics
- ServSafe Manager certification is often required or strongly preferred
- Strong communication skills with both the kitchen and front of house
- Flexibility to work nights, weekends, and holidays, including opening and closing shifts
Skills
- Leadership under pressure
- Expediting and ticket control
- Menu execution and quality control
- Ordering and inventory
- Scheduling and labor control
- Training and coaching
- Food safety compliance
Schedule
Sous chefs typically work five days a week or more, with long shifts that include both prep and service and a heavy presence on weekends.
Sous Chef job posting template
Copy this, replace the bracketed parts, and post it.
Sous Chef - [Restaurant Name], [City] [Restaurant Name] is looking for a Sous Chef to help run our kitchen in [City]. You will work directly with our [Executive Chef/Head Chef] to lead the line, develop the team, and keep our standards high. What you will do: - Lead service on the line and expedite during [Shift] - Train, schedule, and coach our kitchen team - Place orders and manage inventory and food cost - Maintain food safety and sanitation standards - Help develop specials and seasonal menus What we are looking for: - [X] or more years of kitchen experience, including time as a lead cook or sous - Strong leadership and communication skills - ServSafe Manager certification (or willingness to get it) - Comfort with ordering, scheduling, and inventory - Availability for nights, weekends, and holidays What we offer: - [$XX-$XX/hr or salary range] depending on experience - [Benefits, e.g. health insurance, paid time off, retirement match] - Staff meals and a real path toward executive chef - A team that values your input on the menu Send your resume and a short note about your kitchen experience to [email].
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