What is a primary responsibility of the sous chef in a restaurant setting?

The primary responsibility of the sous chef in a restaurant setting is to assist in culinary preparation and staff management. The sous chef acts as the right hand to the executive chef and is crucial in ensuring that the kitchen runs smoothly during service. This includes supervising the kitchen staff, ensuring that the food is prepared to the establishment's standards, and stepping in to help with cooking or managing specific stations when needed.

This role is vital for maintaining kitchen operations, training new staff, and ensuring that health and safety standards are met. The sous chef may also be involved in inventory management and can help with menu planning, contributing to the overall efficiency of the kitchen.

Other responsibilities, such as managing restaurant finances, overseeing menu advertising, or planning daily sales promotions, typically fall outside the direct purview of the sous chef and are more aligned with higher management roles or marketing teams in the restaurant business.