Sous Chef
Career information and advice on being a Sous Chef

A Sous Chef or (under-chef of the kitchen) acts as the direct assistant of the Executive Chef and is second in command of the kitchen.

As a Sous Chef you may also be responsible for filling in when the Executive Chef is off-duty. You may also also fill in for, or assist the Chef de Partie (line cooks) when needed.

Smaller sized kitchens may not have a Sous Chef, while larger operations may have numerous. Some very large kitchens employ more than one Sous Chef, with each one assigned to a particular area of responsibility in the kitchen. Some hire a morning shift Sous Chef to oversee food preparation, and one or more evening Sous Chefs to manage cooking.

Sous Chef Functions include

As a Sous Chef you will be directly in charge of daily functions in the kitchen. The Executive Chef spends a great deal of time tending to administrative issues and long-term planning for the restaurant. Because of this the Sous Chef is generally given the responsibility of ensuring the kitchen functions efficiently and effectively.

You may serve as the liaison between the restaurant’s customers and its Line Cooks. Your functions will include dealing with complaints. You will also be in charge of coordinating cooking so that all food is delivered by the Wait Staff to the customers at the same time so that each table eats together.

Occasionally, you will share some duties with the Executive Chef, including ordering and menu planning. Should the Executive Chef ever be away from the kitchen, you will be expected to temporarily assume their responsibilities.

Your other responsibilities will include supervising and training the kitchen staff, preparing and cooking meals to order, demonstrating cooking techniques and proper equipment usage to the kitchen staff, some menu planning and ordering of food and kitchen supplies.