DESCRIPCIÓN DE PUESTO · CHEF
Plantilla de job description: Chef
Chef / sous chef responsibilities and a hiring template that is not fluff. Chefs lead the kitchen’s standards: menu execution, prep systems, food cost awareness, and coaching the line when service gets ugly.
Responsabilidades principales
- Lead prep and service to recipe and ticket standards
- Coach cooks; run line or expo as needed
- Own ordering, pars, and waste awareness with the team
- Uphold food safety and station cleanliness
- Collaborate with FOH on 86s, specials, and timing
Habilidades que importan
- Kitchen leadership under volume
- Menu costing and portion control literacy
- Hiring/training instincts for cooks
- Shows up on time and communicates when they cannot
- Stays calm when the floor or kitchen peaks
- Takes feedback without getting defensive
Ejemplo de publicación (chef)
Copia y adapta pago, horarios y concepto antes de publicar.
Seeking a chef/sous who can lead a line, protect plate specs, and talk food cost without killing creativity.
You will own prep systems, coach cooks, and partner with FOH when the room turns. Prior sous or CDP experience required.
Compensation discussed in interview (salary or hourly + leadership differential). Share the kitchens you have led.
Herramientas relacionadas
Preguntas frecuentes
- Chef vs sous chef in a JD?
- Name the authority: hiring, ordering, menu changes. “Chef” without scope wastes everyone’s time.
- Should chef JDs mention food cost?
- Yes. Operators who care about % attract chefs who do too.
- What experience level should I require?
- Be honest: independent restaurant, hotel, or high-volume QSR backgrounds are different. Match the room.