A sous chef is the second in command in a kitchen. In French, the term literally means “under chef.” Sous chefs are an important part of the restaurants they work in, ensuring that everything runs smoothly whether or not the head chef is present. The duties of a sous chef vary widely, depending on the restaurant and its command structure. This position in the culinary world can be extremely demanding, especially since it carries none of the glamor associated with being a head or executive chef.

In order to become a sous chef, someone must undergo professional training. Some people choose to undertake training at a culinary school, while others prefer to learn on the ground by working their way up the restaurant food chain. Some restaurants prefer sous chefs who have worked their way up in the ranks, since they are sometimes more familiar with all of the tasks which need to be performed in a busy kitchen.

For some people, being a sous chef is the pinnacle of employment. The job is challenging, but extremely rewarding when a kitchen runs smoothly and pleasantly. The sous chef is on the ground in the kitchen every day, keeping track of a wide range of issues and working to ensure the the food in the restaurant is of the highest quality. For these individuals, the celebrity factor of becoming an executive chef is not of interest. Others view the position as the last step which needs to be taken before becoming an executive chef; these individuals may enjoy the social cachet of being a chef, along with the ability to control their own menus and have ultimate authority over the kitchen.

A sous chef certainly does some cooking, but the job is about much more than just preparing food. Sous chefs supervise food preparation and safety all over the kitchen, keeping an eye on the staff and ensuring that the dishes stay true to the vision of the executive chef. In some kitchens, the sous chef may be invited to submit recipes or dishes for consideration by the head chef.

These restaurant professionals also deal with the day to day issues in the restaurant. They may handle staff conflicts, payroll, proper storage of supplies, and other tasks as directed by the executive chef. Depending on the establishment, these assistant chefs are able to hire and fire staff and to undertake other autonomous decisions to keep the restaurant in good working order.