Lead line cook vs sous chef

Differences between lead line cook and sous chef duties and responsibilities

Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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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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