The prime purpose of a sous chef job description is to provide a crystal clear overview of the position and generate maximum interest.
An ideal sous chef job description should be able to invite maximum job applications.
A sous chef is one of the most critical positions in a professional kitchen. So is writing a perfect sous chef job description.
You may simply tweak the below-mentioned sous chef job description in your own words and put in your own specifics. The below-mentioned roles and responsibilities provide a general overview of a sous chef position.
To write a perfect sous chef job description, start with a brief description of your organization (restaurant, hotel, facility). A paragraph that clearly states your mission and vision with a little glimpse of your history will help you connect with the job seeker.
What is a sous chef?
A sous chef is second in command and reports to the head chef.
The primary job of a sous chef is to oversee the day to day kitchen operations, including but not limited to menu creation, food purchasing stocking, scheduling work hours, performance review, maintaining hygiene standards, audits, and maintenance of quality standards of the restaurant.
A sous chef is also responsible for the cost control, supervision, hiring, and training of junior chefs, and commis.
A sous chef can be someone with a degree in culinary arts or someone who is extensively trained and holds years of experience in varied hospitality establishments, like a restaurant, cruise, catering, hotels, etc.
Sous Chef Qualifications/Skills:
Apart from the roles and responsibilities, you may want to include a list of perks and benefits that your organization offers in your sous chef job description.
An ideal sous chef job description must include detailed guidelines on the application process, interview process, and required documentation.
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