Sous Chef Job Description With 4 Tips That Work
The best Sous Chefs are off the market within two weeks, so your job description has one shot to stop them scrolling.
A vague Sous Chef job description attracts line cooks who want a title bump - not the second-in-command your Head Chef actually needs.
The kitchen doesn't forgive poor hiring decisions, and neither do great candidates who see a poorly written posting.
This guide gives you everything you need to get it right from the first line.
Sous Chef Job Description Template
Use this as your starting point. Adjust the salary, experience requirements and specific duties to match your operation.
Sous Chef Duties and Responsibilities
Core responsibilities every Sous Chef job description should include:
- Producing high-quality food and ensuring plating meets your establishment's standard
- Leading and scheduling the kitchen team day to day
- Managing inventory and supplier relationships
- Developing recipes and supporting menu planning with the Head Chef
- Enforcing health and safety compliance - and improving it where needed
- Taking full ownership when the Head Chef is absent
If service runs without a visible issue, that's the Sous Chef doing their job perfectly.
The best ones are indispensable to the Head Chef and invisible to the guests.
Sous Chef Skills and Qualifications
Essentials to always include:
- Strong cooking skills with a broad technique base
- Proven leadership and team management experience
- Composure and quick decision-making under pressure
- Clear communication with staff, suppliers and management
- In-depth knowledge of health and safety regulations
- Ability to delegate clearly and follow up without micromanaging
Keep your list to six to eight items. More than that and you're describing an entire department, not one person.
Sous Chef Education and Experience
Unlike entry-level kitchen roles, Sous Chef positions involve team management, budget awareness and operational ownership - which means experience carries real weight here.
That said, a candidate with seven or more years of solid back-of-house experience and a strong track record can speak louder than a degree alone.
Standard requirements to consider:
- Culinary arts degree - mandatory, preferred or a plus, depending on your establishment
- Minimum 2 years of Sous Chef experience
- Minimum 7 years of overall back-of-house experience
- Familiarity with your specific cuisine type or service style
If you want to keep your talent pool broad, you can phrase it this way: "Previous culinary leadership experience is mandatory, but passion, dedication and creativity are what we're really looking for."
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What To Pay Your Sous Chef
Nearly 82% of job seekers say salary is the deciding factor when evaluating whether to apply. Hiding your pay range doesn't protect your negotiating position - it just costs you applicants before they finish reading.
Here's what the data shows:
- U.S. national average: $56,013/year
- Top market - NYC: $67,503/year
- Washington D.C.: $63,015/year
- Washington State: $62,578/year
- California: $61,531/year
- Lowest averages: Arkansas ($43,845), Mississippi ($45,837), West Virginia ($45,863)
List a range rather than a fixed number. This attracts candidates at different experience levels and gives you room to negotiate based on what they bring.
For a full salary breakdown by city and state, visit the OysterLink Salary page.
How To Write a Sous Chef Job Description That Works
- State the experience requirements clearly
- Always include a salary range
- Mention the non-monetary benefits
- Write for someone excellent, not someone available
Don't forget to optimize for mobile. At least 60% of your traffic comes from phones. Use bullet points, short sentences and no walls of text.