Sous Chef

Job Titles:
Hospitality, Catering and Life Support
£25,000 to £27,000 per annum
Included - BONUSES
Contract Type:



Job Purpose: 

  • To produce a courteous and efficient service and to comply with all set standards of service as advised during your induction, this job description or through training.
  • Items under the following sections may require you to receive detailed training from management and will be provided as required.


The Sous Chef will have the ability to assist with the running of the kitchen and will identify and conduct training needs, and understand company compliance procedures. They will be able to run the kitchen during service, and will maintain standards to the level required.
They will be aware of the ordering of goods and have knowledge of suppliers. They will identify and report broken or faulty equipment and ensure safe working practices are followed. They will take responsibility during External Hygiene Audits and will action any subsequent recommendations. They will demonstrate safe and structured training for all staff and have an awareness of all the job roles for their team members.

Key Task Area – Customer Service:

  • To provide an appropriate and proactive level of service to meet the needs of the catering department and customer requirements.
  • To have a courteous and appropriate telephone manner if and when required to use the telephone.
  • Ensure that professional respect and courtesy is maintained within the Catering environment and any concerns are communicated appropriately to the line manager.
  • Through regular communications by your line manager, and local notice boards, have an awareness of all promotions and activities. 

Key Task Area – Technical Skills: 

  • Assist the Head Chef in compilation and costing of menus.
  • In the absence of the Head Chef / Senior Sous Chef, liaise with Restaurant Manager.
  • To control service during Head Chef / Senior Sous Chef absence.
  • To assist with stocktakes.
  • Recognise and rectify consistency concerns within the food production.
  • To have full knowledge of ordering procedures.
  • To control and minimise wage costs suitable to the operation.
  • Once trained, have an awareness of knife usage and safety.

Key Task Area – Compliance and Administration:

  • Ensure storage and dating/stock rotation is in line with company procedures and policies.

To be able to use all kitchen equipment effectively.
To report faulty equipment, plant machinery and utensils and ensure repairs are completed expediently.
Ability to understand and follow safety procedures.
Knowledge of outside contractors for kitchen maintenance.
Ensure security of kitchen and fridges at closing.