Sous Chef | Mary’s Bistro and Draught House


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Mary’s Bistro Sous Chef Job Description

Responsible for food preparation and general kitchen sanitation. Must have advanced knowledge of kitchen equipment, including knife handling. Responsible for day-to-day supervision of hourly kitchen staff. Must be able to read and call all incoming tickets. Must maintain a neat and professional appearance and manner

Principal Duties and Responsibilities

  • Responsible for prep work of the main kitchen and associated kitchens, including AM line and PM line
  •  Responsible for cooking and plating all orders
  • Responsible for the cleanliness of the entire kitchen
  • Must monitor inventory at all times and report items that need to be reordered
  •  Responsible for receiving incoming food orders and rotating stock
  •  Responsible for maintaining a clean uniform
  •  Other duties as assigned

Knowledge, Skills, and Abilities Required

  • Knowledge of kitchen sanitation
  • Advanced knife-handling skills
  • Advanced math and reading skills
  • Ability to lift over 50 pounds regularly
  • Ability to measure ingredients accurately
  • Advanced knowledge of kitchen equipment
  • Ability to understand and carry out directions

Reporting Relationship

Reports to Executive Chef

Uniform Requirements

Provided: Utility shirt or chef coat, kitchen pants, aprons, and baseball caps

Bring with You:

    • Solid black socks
    • Solid black closed-toe shoes with non-skid soles. No visible logos. No color variations.

Required Dress Code Details

    • Clothing must be the appropriate size (not tight, baggy, or ill-fitting).
    • Clothing may not be ripped, torn, or frayed, whether naturally worn or added for decorative purposes.
    • Pants must stay up on the waist and support themselves without falling. 
    • Pant legs may not be rolled up.