A senior cook who serves as second in command in a kitchen, supporting the head chef and supervising the line.
What sous chefs do
Sous chefs run the kitchen day to day. They expedite during service, fill in on any station, schedule prep, train new cooks, manage food cost and ordering, and step into the head chef role when needed. They translate the head chef’s vision into nightly execution.
Training path
Most US sous chefs come up through years of line cook experience, often after culinary school. Strong technique across stations, leadership skills, and the ability to maintain composure under pressure separate sous chefs from senior line cooks.
Settings
Sous chefs work in fine dining, casual restaurants, hotels and resorts, country clubs, catering, cruise lines, and institutional kitchens. The role typically leads to head chef and executive chef positions.
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Sous Chef starts with S and ends with F. Browse other professions along the same letter.
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