Overseeing food preparation: They make sure every dish meets the restaurant’s standards for taste, portion and presentation. If a cook runs into trouble, the sous chef steps in to help or takes over the station.

Managing people:
From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused.

Keeping an eye on supplies: Inventory, ordering and equipment maintenance all fall under their watch. They ensure ingredients are fresh and tools are in good working order.

Enforcing safety and cleanliness: A sous chef must uphold food safety rules and hygiene. They monitor cooking temperatures, proper storage and sanitary practices.

Liaising with the head chef and front‑of‑house: The sous chef translates the head chef’s ideas into practical instructions and communicates with servers or managers to solve issues quickly.

Solid culinary technique: A sous chef must confidently execute and teach a wide range of cooking methods, from sautéing and roasting to pastry and plating.

Leadership and communication: They need to motivate a diverse team, give clear instructions and provide constructive feedback.

Problem‑solving under pressure: Kitchens can be chaotic. A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality.

Organizational skills: Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organized mind.

Professionalism: They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.

Benefits:

Medical Plans Prescription Plan Critical Illness Insurance Accident Injury Insurance Hospital Care Insurance Dental Insurance Vision Insurance Wellness Support Health Savings Account Flexible Spending Accounts Basic Life and AD&D Insurance Voluntary Short-Term Disability Insurance Identity Theft Insurance Employee Assistance & Wellness Support Program 401(k) Pet Insurance Legal Services Holiday Pay