Everything that goes into a Sous Chef job description that draws the right applicants — what to include, what to screen for, and what to pay — backed by 737K+ posts.
- Descriptions — role-specific job description language you can lift and adapt.
- Pay data — real market compensation ranges, not guesses.
Two moves matter most: publish a real salary-plus-bonus range and describe the scope specifically. Name the kitchen size, the covers per service, and who they'll lead — a published range plus concrete scope is what separates a post a strong sous answers from one they scroll past.
The sous chef is the chef's second-in-command. The job is broad and hands-on: run the line during service, own prep and ordering, train the line cooks, and step in as chef-in-charge when the chef is off — reporting to the Chef de Cuisine or Executive Chef. Write the post in the order below and you'll have covered everything a candidate weighs before deciding to apply.
How to Write a Great Sous Chef Job Description
What should be included in a Sous Chef job description?
A complete post has eight blocks: job title, location, employment type and pay range, a short "about us," a position summary, the responsibilities, what you're looking for, the benefits, and how to apply. Specificity is what separates a description that draws the right applicants from one that gets ignored — so the more brackets below you replace with the real details of your program, the better it performs. Here's the full template, ready to copy and adapt:
Copy-Paste TemplateSous Chef Job DescriptionA typical structure, based on Culinary Agents posting data. Replace every [bracket] with your specifics.Starting compensation will be determined based on experience, skills, and other job-related factors.
About Us
[1–2 sentences on the concept — style of restaurant or group, how many outlets, and the shape of the beverage program (wine-driven, cocktail-forward, high-volume, etc.). Example: "(Restaurant/Group Name) is a (fine-dining / multi-concept) group with (number) outlets, known for (signature point of pride). We are a team that values craft, hospitality, and a beverage program that carries the room."]
Position Summary
The Sous Chef is the chef's second-in-command and the leader on the line during service. Reporting to the Executive Chef / Chef de Cuisine, the Sous Chef runs the pass, owns prep and ordering, trains and supervises the line cooks, upholds food-safety standards, and steps in as chef-in-charge when the head chef is off. This is a hands-on leadership role in a fast-paced, team-oriented kitchen.
What You'll Do
- Run the line and expedite service — call the pass, keep every station firing together, and hold quality and timing when the board is full
- Own prep lists, mise en place, and station readiness ahead of every service
- Manage ordering, receiving, and inventory to par; help hit food-cost and labor targets
- Train, schedule, and supervise the line cooks; give clear direction and feedback on the line
- Uphold food-safety, sanitation, and HACCP standards throughout the kitchen
- Execute menu items to the chef's exact specifications and help develop specials and new dishes
- Step in as chef-in-charge when the Executive Chef / Chef de Cuisine is off
- Communicate clearly and professionally with the kitchen and front-of-house teams
What We're Looking For
Required
- [3-5] years of professional line experience, including [1-2] in a lead line cook or sous chef role [in a high-volume / fine-dining environment]
- Demonstrated leadership under pressure — able to run a station and direct a team through a full service
- Strong expediting and timing skills; command of cooking methods, ingredients, equipment, and procedures
- Working knowledge of ordering, inventory, and food-cost management
- ServSafe Manager certification [required, or must be obtained within [X] days of hire]
- Solid knife skills and the ability to execute to spec with accuracy and speed
- Strong communication, organization, and attention to detail
- Availability to work [weekends, evenings, and holidays] as scheduled
Preferred
- Culinary diploma or equivalent in experience
- Experience with [the relevant cuisine and stations — grill, sauté, garde manger, pasta, wood-fire, etc.]
- [Menu-development experience, additional language skills, POS / kitchen-display familiarity, etc.]
Physical Demands and Work Environment
- Ability to stand and walk for extended periods (full shift)
- Ability to lift, carry, push, or pull up to [50] lbs
- Frequent bending, reaching, and repetitive hand/wrist motion
- Work in a kitchen environment with exposure to heat, steam, cold, noise, and sharp equipment
- Ability to work [X]-hour shifts, including [nights, weekends, and holidays]
What We Offer
- Competitive salary based on experience: [$XX,000–$XX,000 / year]
- Performance bonus tied to food-cost or labor targets
- [Health, dental, and vision insurance]
- [Paid time off / paid sick time]
- [Dining discounts at affiliated restaurants]
- [ServSafe / certification support]
- [A clear path to Chef de Cuisine or Executive Chef]
How to Apply
[Application instructions — e.g., "Apply through Culinary Agents" or "Submit your resume to (email). Add any screening questions or next-step details here."]
[Restaurant/Company Name] is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. We comply with all applicable federal, state, and local employment laws.
Before you post — the four things that move apply-rate- Publish a real salary range — the single biggest driver of applies. Skip "competitive."
- Describe the scope specifically — kitchen size, covers per service, and who they'll lead.
- Show the path — name the route to Chef de Cuisine or Executive Chef.
- State the schedule and a real day off predictable structure matters at this level.
What core responsibilities does a Sous Chef have?
These are the duties named most often across real Sous Chef posts — a baseline to trim to your operation:
- Run the line and expedite / call the pass during service
- Own prep lists, mise en place, and station readiness
- Manage ordering, inventory, and food-cost targets
- Train, schedule, and supervise the line cooks
- Uphold food-safety and HACCP standards
- Execute and help develop menu items and specials
- Step in as chef-in-charge when the chef is off
How much should you pay a Sous Chef?
Before you set your rangePay shifts a lot by market, concept, and scope, and the compensation snapshot below is a national reference. Search your local metro on Hospitality Career Paths to ground your number, then post the role once your range is set.
How much experience should a Sous Chef have?
Three to five years on a line is the working range for most rooms, including one to two in a lead line cook or junior sous role — fine dining and high-volume kitchens push higher. Progression is usually from Lead Line Cook, and environment matters more than the raw number of years.
On the resume, the signal that predicts staying power is tenure — 12+ months per stop — and how a candidate runs a station under pressure is what a stage or trial service reveals that an interview can't.
What skills should you look for in a Sous Chef?
Across Sous Chef posts on Culinary Agents over the past year, these ten skills come up most often
- Kitchen leadership & supervision
- Expediting / running the pass
- Menu execution & consistency
- Inventory, ordering & food-cost control
- Food safety & HACCP (ServSafe Manager)
- Staff training & scheduling
- Recipe & specials development
- Multi-station cooking expertise
- Labor & time management
- Communication across the kitchen and front of house
What benefits should you offer a Sous Chef?
For a salaried leadership role, benefits and a genuine path to Chef de Cuisine are what keep a strong sous from leaving for the same title down the street. The ones that move the needle:
- Health, dental, and vision insurance
- Paid time off and paid sick time
- A performance bonus tied to food-cost or labor targets
- Dining discounts across the group
- ServSafe / certification support
- A clear path to Chef de Cuisine or Executive Chef
- Predictable structure and a real day off
A real day off and predictable structure matter as much as the money at this level; an empty "competitive benefits" line reads as no benefits at all.
The bottom line
A Sous Chef post that names a real salary range, describes the leadership scope, and shows a path to Chef de Cuisine will out-draw a vague one every time. The template above does the structural work — the specifics you bring are what turn a listing into applications.
The job description language above is ready to pre-load — adjust the specifics and publish.
