The Sous Chef is responsible for overseeing the daily operations of the kitchenthe restaurant. They work closely with upper management to implement customer service policies and hire employees who reflect company values. Their job is to oversee smooth operations during service by ensuring that all positions within the kitchen are supported and functioning smoothly. They may also be responsible for adhering to budgets, placing orders for products and supplies and handling all guest issues that may arise.

Responsibilities

• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Supervising daily shift operations
• Assist management team with ordering/receiving
• Ensuring all opening and closing procedures are adhered to
• Coordinating daily back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Maintaining food quality standards and recipe adherence

Sous Chefs should have the experience to efficiently handle all aspects of day-to-day restaurant work. They need to be comfortable working in the kitchen, expediting food and all other areas of service.  Skills such as supervisory tact and communication help to create a strong management-employee bond and help with employee retention.  They will know how to hire and train employees to work under them and how to help those employees meet high standards of service and safety.