The sous chef is the second in command of a kitchen and runs daily operations under the head chef or executive chef. The role bridges the line and management, handling scheduling, ordering, training, and quality on the floor. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Walk the kitchen and check the walk-in, reach-ins, and equipment for problems
- Review the reservation count, events, and specials with the chef and front of house
- Write or update the prep list based on forecasted covers and what is on hand
- Assign stations and check that every cook has what they need to set up
- Taste sauces, soups, and key prep to confirm quality before service
During service
- Expedite tickets and control the pace of the pass
- Check each plate for temperature, portion, and presentation before it goes out
- Move between stations to help where the line is backed up
- Communicate with servers and managers about 86'd items, delays, and allergies
- Coach cooks in the moment, correcting technique without slowing the line
- Handle comped dishes and remakes and note the cause for the chef
- Keep an eye on food safety, including temperatures, glove use, and cross-contamination
Closing duties
- Oversee break down and cleaning of every station and sign off before cooks leave
- Check that all food is labeled, dated, and stored properly
- Review the day's notes, waste, and any equipment issues
- Count or note key products and place or adjust orders for the next day
- Lock up, set alarms, and leave handoff notes for the opening manager
Weekly duties
- Write the next week's schedule based on forecasted sales and labor targets
- Complete the weekly inventory count and compare it to purchases
- Meet with the executive chef on food cost, waste, and menu performance
- Run a team training or recipe review and update documentation as needed
Writing a posting? The sous chef job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.