Recruit a Restaurant Sous Chef: 7 Practical Checks
Restaurant sous chef hiring guide covering food safety, kitchen leadership, menu execution, inventory and seven practical screening checks.
Define station ownership
Clarify which sections and shifts the sous chef will supervise.
Test service leadership
Ask how they handle late tickets, absences and priority changes.
Review recipe standards
Use a dish specification to discuss consistency and timing.
Check safe handling
Assess allergen controls, storage and escalation practices.
Control food costs
Discuss waste records, yields and stock rotation.
Coach commis chefs
Seek real examples of training and fair feedback.
Describe the role
State kitchen size, pay, hours and promotion expectations.
Continue with HorecaHire
Use the direct action and relevant guide below.