What Is A Sous Chef & What Are They Responsible For?
A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef but also has some authority over the other kitchen staff. Many terms related to cooking and cuisine in a professional setting are French.
Sous is French for under, so you can see how the sous chef would work directly under the kitchen leader.
If the Chef is unavailable or off for the night, the sous chef is in command, and the kitchen staff is expected to respect him or her as they would the boss. Often, a Sous Chef will work in the role for several years with the goal of becoming an Executive Chef.
In this way, the role is considered practical training for career growth.
What Does a Sous Chef Do?
It’s important that a sous chef be intimately familiar with all the kitchen activities and be prepared to do them in a pinch. He or she will prepare and cook food and know all the styles of cooking used in that kitchen, including French, Italian, and Fusion cooking.
The Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflicts.
The Sous Chef of a kitchen will also ensure that the food a restaurant or commercial kitchen uses is of top quality and that staff are mindful of the cost standards that come with the food. For instance, if a steak costs $10 per 8-ounce serving, staff mustn't serve 12 ounces, costing the restaurant oversight.
As the Executive Chef's assistant, the Sous Chef will help with menu planning, inventory, and supply management. He or she may also aid in ensuring the kitchen meets safety standards and that staff obey sanitation rules.
Being a Sous Chef is not an easy job. During mealtimes, they need to be quick and make smart decisions instantly. They often work for long hours with little overall credit, but creativity will be the element that helps them shine on the way to becoming chefs.
Leading by Example in the Kitchen
While Sous Chefs do not have complete authority over the kitchen, they must be strong leaders and team players. Communicating with staff is key, especially when stress mounts and tempers rise.
To succeed, a Sous Chef should lead by example, keeping stations clean, preparing food properly, and cooperating with others. He or she should make decisions that get the best out of every situation, and ignore his or her ego if it arises.
A Sous Chef should have respect for the Executive Chef, and value the Chef’s decisions at all times. That being said, the Sous Chef should not be afraid to offer suggestions or creative ideas that can improve upon the kitchen’s performance.
How to Become a Sous Chef
One of the most important steps in becoming a sous chef is gaining kitchen experience. You may have to start by washing dishes or cooking fries, but every experience you gain puts you one step closer to your career, and it can take years to work up the ranks.
It's also important to build a relationship with a particular chef, which may mean following him or her from one kitchen to another.
Another important step is to study at a culinary school. Many are located worldwide and offer top-notch programs that can be completed in as little as two years. When you apply, check to see what sort of job placement rate the schools offer.
Keep in mind a city with a high level of tourists, like Orlando, will probably have a higher placement rate due to the sheer number of restaurants in the city.
You must be dedicated, creative, and determined to succeed as a Sous Chef. You will need patience to deal with difficult staff and customers, and communication skills to ensure your staff feels like you consider them a part of your team.
How Much Does a Sous Chef Make?
The salary you earn from culinary school will depend on the city, your restaurant, and your skills. You can expect to average between $25,000 and $50,000 per year.
The requirements may vary for a sous chef position, as some require just a bit of education and more experience in the kitchen, while others look for a culinary degree. No matter what you do to get there, remember that being a member of the kitchen is a valuable experience.
As you grow and develop, you'll learn where your strengths are, and you can capitalize on those to build a strong, profitable career in the kitchen.
Is A Culinary Career Right For Me?
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- 10 Things To Consider Before Getting Into The Culinary Industry
Monique Pate
I love cooking and would open my own kitchen if had funds to do so.
juan
very interesting thanks you.
sujan paul
i am Looking for Chef job Urgent
moustafa
thank s very much nice information
Emmanuel B.
This job seems like a good work path and i would want to look in to this some more to make a better future
chandravanu biswal
Thanks very much nice information..to learn about...junior staff in kitchen (Food production Department).
chef rajeev thakur
This job seems like a good work path and i would want to look in to this some more to make a better future..
shain
hello lookin for some advice
my girlfriend is a chef/cook were shes workin and she well over qualified for
it she has two years in of cullenary arts and is still considerd nothing were she is and her manager/sous has no education/schooling for the position how can i help her to help her self to up her rank
Andrew
The wonderful thing, in theory, about most kitchens is that by their very nature they encourage a meritocracy. Which is to say, staff who work the hardest, accomplish the most and add more to the business are rewarded more than those who simply show up no matter their qualifications or previous experience. Culinary school lays a groundwork of theory, it is not the guarantee of a higher salary or promotion, it should put you a step ahead but the rest is up to you. Your girlfriend needs to realize this and put her head down and work, work hard. If she's in a kitchen where hard work isn't recognized, then she should find a Chef who will acknowledge her efforts. It may, and should, take years of hard work, late nights, missed holidays, burns, cuts, mental and physical breakdowns before your Girlfriend achieves her goals but like anything worth having, it's worth working for. Cooking isn't glamorous, it's the service and hospitality industry and the majority of the people who enter it will make a living but very little more. Be thoughtful, diligent, work harder then the next guy and maybe you can succeed enough to build a real future. I have 12 years of experience in the industry, having worked in some top restaurants and I am currently the Head Chef of a very successful spot...but, your mileage may vary.
jim hudson
hello I am 53 years old with bad credit I need some help to go to a chef school I love to cook please call me my name is Jim thank you for your time
j
you 53 how u gna pull 90 hour weeks on your feet all day ?
aishwarya dev want rana
hi
this is A.D.Rana.My passion is to prepare exotic dishes from all over the world. I have strong knowledge of classical European, International, World Cuisine, Mediterranean, Fusion, and my culinary strengths are hot and cold appetizer, soups, sauces entrée, vegetable, roast including Grill Indian curry. I have gained extensive knowledge through work experience of French cooking techniques in cuisine philosophy and principles, and good knowledge of herbs, spices, and flavoring.
Jonathan Woodward
I have been working food industry collectively for 10 years and really consider myself very lucky to have achieved my position as sous chef so quickly. It didn't go without hard work and dedication. Starting out broiling chicken and washing dishes to catering glorious spreads consisting of fine seafoods and other proteins, and multi cultural cuisine that makes your pallet explode. I have done other "jobs" in between but the culinary world is far more of a blessing and a way of life than the in between things. Passion belongs in the time, care, heart and creativity resulting in every dish just as well as it belongs to the person enjoying what you have bled for so long to perfect for their enjoyment. Never take it for granted. It can be life changing. I had a girl with suicidal tendencies come into our restaurant with 2 friends (one of which I know personally) and had not experienced food outside of the norm. She was introduced to many things including a fine seafood risotto and that's all it took to boost her up. The girl pulled me aside and told me that the experience of the food had changed her opinion on many things and realized that there are beautiful, passionate things out there well worth staying around to enjoy. Nothing has ever made me feel more proud of my involvement on this planet. It's a hard reality at times for an employment aspect but nothing is more rewarding.
BigDropInc
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Logan
This is very awesome thanks
Akeem
Thanks Alot Now I Have A Career
bosco
I like this- thank you.
Natalie Bauer
Great article on the fundamentals of being a sous chef. Their importance as a leader in the kitchen and the work that goes behind becoming a sous chef is well explained.
Nosizwe Nogomba
I'm looking for a job as sous chef I love to cook I can gourmet cuisine I need experience I'm a fast learner very dedicated and focused. Please help
John
I am junior sous chef in my place of work. I do everything that I am asked to do but yet my head chef just doesn't think I am performing well enough for my position. I take part in food costs, menu planning, I order from suppliers and I also do a lot of sections in the hotel I am at as well as we have 3 different kitchen that have 3-4 different menus between them. I just don't know what I am suppose to do and would like some professional advise thanks.
G. Stephen Jones
John, thanks for your comment. I am not a professional chef so I'm not sure what advice I can give you but it sounds like you issue may be more of an Human Resource problem and not a sous chef one. I'm sure you know many other chefs, sous chefs and people in the industry. You might try asking around to see what your friends tell you. Good luck and please let me know how everything works out.