Lead cook vs sous chef

Differences between lead cook and sous chef duties and responsibilities

Lead cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Manage inventory and purchasing of groceries.
• Operate standard cooking equipment including slicers, food choppers, fryers, refrigerators, ovens and stoves.
• Operate ovens, stoves, grills, microwaves, turbo chefs, and fryers.
• Use and clean commercial ovens, meat slicers, steamers, combination ovens and steam kettles.
• Operate ovens, stoves, grills, microwaves, kettles, and tilt skillet.
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Sous chef example responsibilities.

• Manage FOH duties, along with customer relations.
• Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
• Manage a staff of 45 union personnel in preparation of meals for hospital patients and cafeteria patrons for three meals daily.
• Control food and payroll costs to achieve maximum profitability.
• Manage people and oversee production of high-volume establishment for this upscale restaurant specializing in Mexican cuisine.
• Train and manage all culinary personnel, supervise and coordinate all culinary activities, estimate food consumption and manage food cost.
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