Sous Chef (Gettysburg)

The sous chef must have an exceptional level of cooking expertise, must be ready to jump on any part of the line to cover for a missing cook or speed up the process during a busy meal service. This often means executing a wide range of dishes, from simple salads to complex entrees, and employing a variety of culinary techniques in quick succession.

It frequently falls to the sous chef to help the executive chef plan the menu while also keeping tabs on the kitchen supplies and ingredients necessary to deliver the intended dishes. He or she must make sure the kitchen is up to sanitation standards and prepared for meal service each day. The sous chef is also frequently in charge of scheduling the other kitchen employees shifts. If someone calls in sick, the sous chef must arrange for a fill-in or personally take on additional tasks.

All these responsibilities call for strong organizational skills and the ability to think on ones feet. The sous chef therefore needs constant awareness of all aspects of the kitchen. He or she makes adjustments at a moments notice when necessary to avoid problems with menu planning, inventory or staffing, any of which are potentially disastrous.

While the executive chef is in charge of the kitchen, the sous chef performs much of the hands-on management. He or she must train employees and supervise them, helping to carry out to the executive chefs intentions for the cooking and plating of food.

This means the sous chef must project the confidence and air of authority to take control of a team of workers. It is the sous chefs job to make sure everyone is working toward the businesss shared goals. To keep the line cooks on task and working cooperatively, a sous chef needs to make him or herself clearly heard and understood, even when other employees are feeling overworked and stressed.

Above all, the executive chef must trust that his right hand is competent, trustworthy and loyal. Fulfilling his or her countless tasks can mean both being present in the kitchen well ahead of time to prepare for service and sometimes working late. The position calls for unwavering commitment to the success of the restaurant, even if the responsibilities involved are difficult.