Operations
Run it
every day.
Prep → Cook → Combine → Finish → Package. Prep ahead → cook to order → combine → finish with acid and aromatics → package for the ride.
Daily checklist
Today
Start of day
Before service
During service
End of day
Ticks are saved on this device for today and clear automatically tomorrow.
Not required
- A second kitchen
- New employees
- A new storefront or dining room
- Special equipment
- Sous Chef sauce bottles or flavor packs
- In-house fermentation or batch pickling
- A new cooking line
- Custom packaging or stickers at launch
- Running more than one Sous Chef brand
Equipment
- The equipment your kitchen already uses for its own menu
- Flat-top, grill, fryer, wok, rice cooker or oven, depending on the brand
- Standard refrigeration
- Standard prep containers and utensils
Packaging standards
Custom packaging is not required at launch. Use high-quality generic delivery packaging. No Sous Chef stickers are required at launch.
- Securely closed
- Vented where necessary
- Leak-resistant
- Preserves crispness
- Preserves heat
- Avoids unnecessary plastic
- Labeled according to applicable restaurant requirements
Allergen rules
Every Sous Chef menu is designed without dairy, sesame, peanuts and tree nuts. Items that contain wheat, egg, soy or mustard say so.
- Do not add dairy, sesame, peanuts or tree nuts.
- No butter, cheese, cream, ranch, tahini, sesame oil or sesame seeds.
- Check the ingredient label of every purchased product for allergens and cross-contact.
- Do not substitute your own sauces without Sous Chef reviewing the recipe and its allergens.
- Contact Sous Chef before any substitution.
Purchased-ingredient label checks
- Check every purchased ingredient label for allergens and cross-contact before listing allergen information.
Temporarily unavailable? Turn off only the affected item. Item availability