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Head Sous Chef Jobs (NOW HIRING)

Mott 32

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

Head Chef/Executive Sous ChefResponsible for: Day-to-Day Kitchen Operations & Team Supervision Employee Specification: The Sous Chef is a key leadership role responsible for supporting the Head Chef ...

Mott 32 Vegas Management

Sous Chef

Las Vegas, NV · On-site

$47K - $64K/yr

Head Chef/Executive Sous ChefResponsible for: Day-to-Day Kitchen Operations & Team Supervision Employee Specification: The Sous Chef is a key leadership role responsible for supporting the Head Chef ...

Kyu NY

Sous Chef

Las Vegas, NV · On-site

$65K - $85K/yr

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and ... Experience working directly under an Executive Chef or Head Chef. * Formal culinary education or ...

Troon

Head Chef

Brewster, WA

$78K/yr

Head Chef / operational and procurement focus. Compensation: $78,000 - $90,000 BOE Overseeing food ... If a cook runs into trouble, the sous chef steps in to help or takes over the station. Managing ...

Gaucho Parrilla Argentina

Sous Chef

Pittsburgh, PA

$48K - $65K/yr

Responsibilities: * Assist the Head Chef in all aspects of kitchen operations * Supervise and train ... Proven experience as a Sous Chef or similar role * Strong knowledge of culinary techniques and ...

Picasso Restaurant Group

Sous Chef

Ann Arbor, MI · On-site

$48K - $55K/yr

Position Overview The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, support staff development, and ensure high-quality food production for both catering events ...

Gaucho Parrilla Argentina

Sous Chef

Pittsburgh, PA · On-site

$48K - $65K/yr

Responsibilities: * Assist the Head Chef in all aspects of kitchen operations * Supervise and train ... Proven experience as a Sous Chef or similar role * Strong knowledge of culinary techniques and ...

Bluebird Distilling

Sous Chef

Phoenixville, PA

$50K - $68K/yr

We are seeking a Sous Chef to work directly alongside our Head Chef to help build, lead, and execute this concept from the ground up ahead of our opening in ~2 months. This is a build + lead role ...

SQUAREONE HOLDING COMPANY

Sous Chef

Chattanooga, TN · On-site

$45K - $61K/yr

Now Hiring a Sous Chef at Olos in Downtown Chattanooga We're cooking up something brand new in the ... Proven success as head of kitchen operations in a high- volume restaurant Strong passion for ...

Kyu NY

Sous Chef

Las Vegas, NV · On-site

$65K - $85K/yr

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and ... Experience working directly under an Executive Chef or Head Chef. * Formal culinary education or ...

Troon Golf

Head Chef

Brewster, WA · On-site

$78K - $90K/yr

Head Chef / operational and procurement focus. Compensation: $78,000 - $90,000 BOE Overseeing food ... If a cook runs into trouble, the sous chef steps in to help or takes over the station. Managing ...

Sen Restaurant

Sous Chef

Sag Harbor, NY

$70K - $80K/yr

Support the Head Chef in daily operations * Maintain quality, consistency, and cleanliness * Lead ... Strong line cook or sous chef experience * Leadership mindset and accountability * Ability to work ...

Sen Restaurant

Sous Chef

Sag Harbor, NY · On-site

$70K - $80K/yr

Support the Head Chef in daily operations * Maintain quality, consistency, and cleanliness * Lead ... Strong line cook or sous chef experience * Leadership mindset and accountability * Ability to work ...

Sen Restaurant

Sous Chef

Sag Harbor, NY · On-site

$70K - $80K/yr

Support the Head Chef in daily operations * Maintain quality, consistency, and cleanliness * Lead ... Strong line cook or sous chef experience * Leadership mindset and accountability * Ability to work ...

Schulte Companies

Sous Chef

Fayetteville, NY

$48K - $65K/yr

Executive Chef / Head Chef Position Summary The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining ...

Schulte Companies

Sous Chef

Fayetteville, NY

$48K - $65K/yr

Executive Chef / Head Chef Position Summary The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining ...

Siren Song Wines

Sous Chef

Chelan, WA · On-site

$50K - $67K/yr

The Sous Chef works closely with the Head Chef to maintain consistent food quality, lead the prep team, and help shape the guest experience that complements Siren Songs wines. Key Responsibilities ...

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Head Sous Chef information

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How much do head sous chef jobs pay per year?

As of Jul 16, 2026, the average yearly pay for head sous chef in the United States is $58,998.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $67,500.00 per year, depending on experience, location, and employer.

What does a head sous chef do?

A head sous chef assists the executive chef in managing kitchen operations, overseeing food preparation, and supervising kitchen staff. They ensure quality standards are met, coordinate kitchen activities, and may step in to lead during service or handle administrative tasks.

What are some common challenges faced by a Head Sous Chef, and how can they be effectively managed?

As a Head Sous Chef, one of the primary challenges is balancing kitchen operations while supporting both the executive chef and the culinary team. This role often requires managing high-pressure situations, overseeing food quality, and ensuring smooth communication during busy service hours. Effective time management, strong leadership, and the ability to quickly adapt to changing circumstances are crucial for success. Building a cohesive team and fostering open communication can help mitigate stress and improve overall kitchen efficiency.

What are the key skills and qualifications needed to thrive as a Head Sous Chef, and why are they important?

To thrive as a Head Sous Chef, you need advanced culinary skills, strong kitchen management experience, and formal training such as a culinary degree or relevant certifications. Proficiency with commercial kitchen equipment, food safety regulations, and inventory management systems is essential. Leadership, time management, and effective communication are crucial soft skills for overseeing staff and ensuring a smooth kitchen operation. These skills ensure high-quality food preparation, team efficiency, and consistent service in a demanding culinary environment.

What is the difference between Head Sous Chef vs Sous Chef?

AspectHead Sous ChefSous Chef
CredentialsCulinary degree, extensive kitchen experienceCulinary degree or equivalent, moderate experience
Work EnvironmentLeads kitchen operations, manages staffSupports Head Sous Chef, executes daily kitchen tasks
Industry UsageFound in upscale restaurants, hotelsCommon in various dining establishments
Search & ComparisonOften searched together, with focus on leadership rolesMore focused on execution and support roles

The Head Sous Chef oversees kitchen operations and manages staff, while the Sous Chef supports the Head Sous Chef in daily tasks. The Head Sous Chef has more leadership responsibilities, whereas the Sous Chef focuses on food preparation and team support. Both roles require culinary credentials and experience, but the Head Sous Chef typically has a higher level of responsibility and leadership within the kitchen hierarchy.

Do head chefs make good money?

Head chefs typically earn a competitive salary that varies based on location, establishment size, and experience. In general, they can make a substantial income, especially in high-end restaurants or luxury hotels, with additional earnings from tips and bonuses. Their compensation often reflects their leadership, culinary skills, and ability to manage kitchen operations effectively.

What is a Head Sous Chef?

A Head Sous Chef is the second-in-command in a professional kitchen, directly supporting the Executive Chef. They oversee daily kitchen operations, manage kitchen staff, and ensure food quality and consistency. The Head Sous Chef is responsible for tasks such as menu planning, inventory management, and maintaining health and safety standards. This role requires strong leadership skills and culinary expertise, as they often step in to lead the kitchen in the Executive Chef's absence.

What is the highest paid chef job?

The highest paid chef roles are executive chefs and culinary directors, often earning six-figure salaries, especially in luxury hotels, fine dining establishments, or corporate kitchens. These positions require extensive experience, leadership skills, and often advanced culinary certifications or management expertise.
What cities are hiring for Head Sous Chef jobs? Cities with the most Head Sous Chef job openings:
What are the most commonly searched types of Sous Chef jobs? The most popular types of Sous Chef jobs are:
Head Sous Chef jobs near you

Sous Chef

Mott 32

Las Vegas, NV • On-site

$47K - $64K/yr

Full-time

Re-posted 20 days ago

Job description

Job Title: Sous ChefReports To: Head Chef/Executive Sous ChefResponsible for: Day-to-Day Kitchen Operations & Team Supervision
Employee Specification:
The Sous Chef is a key leadership role responsible for supporting the Head Chef in the daily management of kitchen operations, maintaining culinary standards, and developing the kitchen brigade. This individual is the operational backbone of the kitchen, ensuring smooth service execution, consistent food quality, and a well-motivated team. The Sous Chef is expected to lead by example and act as a direct point of contact for the kitchen team in the absence of the Head Chef.
Key Responsibilities:
Culinary Excellence & Operations
  • Production Leadership: Oversee and participate in all kitchen production, ensuring food quality, consistency, and presentation meet established standards across all sections.
  • Menu Execution: Ensure all dishes are prepared and presented in strict accordance with approved recipes, plating guides, and portion specifications.
  • Quality Control: Conduct regular tasting and line checks throughout service to maintain the highest standards of food quality and identify areas for improvement.
  • Station Management: Assign and oversee kitchen sections during service, stepping in to support any station as required.
  • Compliance & Safety: Enforce strict adherence to all food safety, hygiene, HACCP, and health and safety regulations across the kitchen.
Team Leadership & Development
  • Staff Supervision: Lead and supervise the kitchen brigade on a day-to-day basis, providing clear direction and maintaining team discipline and morale.
  • Training & Mentoring: Deliver on-the-job training to junior kitchen staff, coaching individuals on technique, standards, and kitchen culture.
  • Performance Management: Monitor individual performance levels and provide feedback, coaching, and corrective action as required in line with HR procedures.
  • Rota Planning: Assist with the preparation of weekly kitchen rotas, ensuring adequate coverage for all service periods within budget parameters.
Administrative & Financial Management
  • Inventory & Ordering: Assist with the management of food ordering, par stock levels, and supplier communication to ensure consistent availability of ingredients while controlling waste.
  • Cost Awareness: Support the Head Chef in monitoring food costs and identifying opportunities to reduce waste and improve yield without compromising quality.
  • Kitchen Communication: Act as a communication bridge between the kitchen team and senior management, ensuring operational issues are escalated and resolved promptly.
Opening & Closing: Take responsibility for kitchen opening and closing procedures, ensuring the kitchen is fully prepared for service and properly secured at close.
Requirements:
  • Experience: Minimum 3-5 years of professional kitchen experience, with at least 1-2 years in a supervisory or Sous Chef capacity.
  • Technical Skills: Strong across-the-board cookery skills with the ability to competently oversee and contribute to any kitchen section. Solid understanding of Chinese culinary techniques is preferred.
  • Education: Professional culinary training or equivalent practical experience at a high standard.
  • Language Skills: Bilingual in English and Cantonese preferred to facilitate communication across the team and with management.
  • Administrative Proficiency: Competent with scheduling, basic inventory management, and kitchen administration tasks.
  • Attributes: Strong natural leader, calm under pressure, detail-oriented, a committed team player with the ability to motivate and develop others.

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