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Essential Sous Chef Skills: A Guide for Restaurant Owners and Managers

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Justin GuinnAuthor

Sous chefs are the backbone of a well-functioning kitchen and play a crucial role in the success of a restaurant.

Their expertise, commitment, and culinary skills contribute to the seamless execution of menus and the delivery of exceptional dining experiences.

In this article, we will explore what a sous chef position entails, the skills that make a great sous chef, how to train them effectively, and provide a comprehensive checklist for hiring a sous chef.


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What is a sous chef?

A sous chef is the second-in-command in a kitchen, working directly under the head chef, chef de cuisine, or executive chef.

They are responsible for managing and coordinating day-to-day kitchen operations, ensuring smooth workflow, and upholding culinary standards.

Their role encompasses both administrative tasks and culinary arts, including supervising kitchen staff, menu planning, recipe creation, inventory management, and ensuring food quality and presentation.

Skills that make a great sous chef

Here are some skills to look for if you’re hiring a sous chef. These are also great skills to work on for any aspiring sous chefs:

  1. Culinary education and/or expertise: A great sous chef possesses a strong culinary skill set, including a deep understanding of cooking techniques, ingredient pairings, and flavor profiles. A good sous chef may have a formal culinary education, or they may have learned all their skills via on the job kitchen experiences. Either through culinary school or hands-on experience, they should excel in food preparation, cooking methods, and have an extensive knowledge of different cuisines and kitchen equipment. Their proficiency in creating and executing diverse dishes is essential in maintaining consistency and delivering exceptional flavor.

  2. Leadership abilities: Strong leadership skills are vital for a sous chef to effectively manage a kitchen team. They should be able to delegate tasks, provide clear instructions, and motivate their team to work cohesively toward common goals. Sous chefs must lead by example, demonstrating a strong work ethic, professionalism, and an unwavering commitment to excellence.

  3. Organization and time management: Organization and time management are foundational cooking skills. Good sous chefs must exhibit exceptional organizational and time management skills to handle the demands of a busy kitchen. They should possess the ability to prioritize tasks, create efficient work schedules, and coordinate multiple activities simultaneously. Effective organization and time management ensure smooth operations and the timely delivery of food to guests.

  4. Problem solving: In a fast-paced kitchen environment, issues and challenges are inevitable. Entry-level sous chefs to expert sous chefs need to quickly assess problems, devise solutions, and implement them efficiently. They should possess a calm and composed demeanor under pressure, ensuring that any obstacles are overcome without compromising quality or service.

  5. Communication skills: Effective communication is crucial for a sous chef to maintain clear lines of communication with the kitchen staff, head chef, and other restaurant personnel. They should be adept at providing instructions, clarifying expectations, and giving feedback to contribute to a positive and productive work environment. Additionally, strong communication skills aid in coordinating efforts with front-of-house staff to ensure a seamless dining experience for guests.

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Training sous chefs effectively

Effective sous chef training blends hands-on cooking experience, leadership cultivation, and communicative and creative skills.

A well-rounded sous chef needs to be as adept at creative new menu items as they are at solving issues between kitchen staff members.

Here are some ideas to help kickstart your sous chef training.

  1. Define expectations: Clearly define the expectations and responsibilities of a sous chef within your establishment. Provide a detailed job description that outlines their role, tasks, and performance standards. This ensures that both parties are aligned and enables a focused training approach.

  2. Hands-on experience: Encourage sous chefs to gain hands-on experience in various kitchen stations. This allows them to develop a comprehensive understanding of different procedures, food preparation techniques, and equipment usage. Rotation through different stations also promotes versatility and enhances their culinary skill set.

  3. Mentorship and guidance: Assign an experienced chef as a mentor to guide and actively train the sous chef. The mentor can provide feedback, answer questions, and actively coach the sous chef in aspects such as time management, organizational skills, and leadership skills. Regular check-ins and mentoring sessions allow for continuous development and growth.

  4. Cross-training opportunities: Offer opportunities for sous chefs to work closely with other departments, such as the pastry section or the restaurant management team. Cross-training broadens their knowledge and familiarity with overall restaurant operations, fostering a holistic perspective and contributing to their professional growth.

  5. Delegation and empowerment: Gradually delegate increased responsibilities to the sous chef as they progress in their training. Granting autonomy and decision-making authority allows them to exercise their skills, build confidence, and take ownership of their role. This empowerment fosters a sense of fulfillment and dedication to their work.


Training Manual Template

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Sous chef job descriptions

Job postings for sous chef can vary depending on the nature of the kitchen and work experience of existing cooks. However, the following should be included in any job description template for a sous chefs:

  • Assisting the head chef in menu planning, recipe creation, and food costing.

  • Overseeing and managing kitchen staff, including scheduling, training, quality control, and performance evaluation.

  • Ensuring food quality and presentation meet the restaurant's detail-oriented standards.

  • Collaborating with the head chef on ordering and maintaining kitchen supplies and inventory.

  • Monitoring kitchen operations to ensure adherence to safety and sanitation standards.

  • Assisting in the creation and management of daily specials and other limited menu items.

  • Assisting in the preparation and execution of food during high-volume hours.

  • Assisting in the development and implementation of new cooking techniques and recipes.

Sous chef certifications to look for

Sous chefs can benefit from various certifications to enhance their professional qualifications and demonstrate their commitment to food safety and culinary standards. Some notable certifications include:

  • Food safety manager certification: This certification ensures that sous chefs have comprehensive knowledge of food safety standards and regulations, including proper handling, storage, and preparation of food.

  • ServSafe certification: This certification focuses on food safety and is recognized as a standard in the foodservice industry. It covers topics such as foodborne illnesses, safe food handling, sanitation practices, and other health and safety best practices.

  • Culinary certifications: Sous chefs can pursue certifications from culinary institutes or organizations to showcase their culinary expertise in specific culinary styles, cuisines, or techniques. These certifications provide validation of their skills and knowledge.

  • Allergen awareness certification: With the increasing prevalence of food allergies, sous chefs can obtain certifications in allergen awareness. These certifications train them to identify and prevent cross-contamination, ensuring the safety of guests with food allergies.

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Sous chef’s place in the hierarchy of the kitchen

In the kitchen hierarchy, the sous chef role holds a critical position. It’s an integral role in the traditional French brigade-style kitchen structure.

They typically work directly under the head chef, chef de cuisine, or executive chef. The hierarchy may vary depending on the establishment, but the general structure of kitchen staff members is as follows:

  1. Executive chef/chef owner: The highest authority in kitchen management, responsible for menu creation, overseeing operations, and maintaining culinary standards.

  2. Chef de cuisine: Often found in larger kitchens or multi-location establishments, the chef de cuisine is responsible for managing daily kitchen operations, supervising staff, and implementing the executive chef's vision.

  3. Sous chef: The second-in-command, responsible for managing kitchen operations, supervising staff, and assisting the head chef in menu planning and execution.

  4. Line cook: Line cooks work under the supervision of the sous chef and are responsible for preparing and cooking specific dishes or stations in the kitchen.

The exact hierarchy may differ based on the size and structure of the kitchen, as well as the establishment's individual needs and practices.

Understanding sous chef responsibilities and skill sets

Sous chefs are essential pillars of any successful kitchen, responsible for upholding culinary standards, managing operations, and fostering teamwork.

By identifying candidates with the necessary skills, providing effective training, and nurturing their development, restaurant owners, operators, and managers can ensure the presence of exceptional sous chefs.

Sous chef job descriptions, certifications, and understanding their position in the kitchen hierarchy are crucial aspects of building a skilled and efficient team.


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