Sous chefs plan and direct food preparation and cooking activities. Sous chefs prepare and cook meals and specialty foods. They are employed in restaurants and hotels and similar establishments on cruise ships. Sous chefs are often considered an entry level management position. The position of sous-chef generally demands 25% of their time in the office and 75% of their time in the kitchen.

• Supervise activities of all kitchen staff, including chefs and specialty chefs
• Staff scheduling
• Performance management of staff including discipline
• Involvement in menu and product research and development
• Ensures appropriate health and safety standards, FOODSAFE practices
• Monitors apprenticeship development
• May have involvement in formulation of job descriptions
• Equipment performance monitoring, may demonstrate use of new equipment
• Inventory management

• A secondary school diploma is usually required
• Related post secondary education is usually preferred
• A few to several years of previous experience in commercial food preparation is required
• Proficient with labour law
• Proficient with health and safety rules and regulations
• Ability to coach and mentor other staff
• Excellent communication skills
• Ability to deal with high pressure environments
• Good decision making skills

• Executive Sous Chef
• Executive Chef
• Owner of Restaurant