- As a professional sous chef, you will work in a supervisory capacity under the direction of an executive chef, usually in a commercial kitchen. Sous chefs hold the main responsibility in any kitchen, supervising food preparation and in many cases, planning menus and daily specials. Sous chefs work constantly to provide a direct line of communication that flows from the diners in the restaurant to the cooks on the front line, making sure operations are always going smoothly and in a timely fashion.
- Sous chefs are responsible for effectively and efficiently handling any problems that arise in the kitchen so as not to slow down the food service process. Sous chefs often work in the role of expediter in a kitchen, putting finishing touches on prepared meals from the cook's window for the wait staff to deliver. The position of sous chef also carries a large amount of responsibility in the administrative area, including balancing revenue books, bank deposits, ordering food stock, working with vendors, hiring staff and preparing employee schedules.
- The job is very fast paced and requires the ability to perform multiple tasks simultaneously. Good interpersonal skills are a must for the job, as is patience. Sous chefs are often required to be on their feet for long periods of time. Most kitchen areas in restaurants are relatively warm and can be uncomfortable at times. The atmosphere of a commercial kitchen is not only hectic, but most often loud. Stress can be a big factor for many sous chefs, who fortunately get to unwind at the end of the day with a great meal.
- Some sous chefs obtain training for their trade through vocational schools and apprenticeships, where they learn their culinary trade on the job. Others attend a more formal training program through accredited culinary schools or colleges in which both two-year associate's degree and four-year bachelor degree programs in culinary art can be found in many states. Most of the higher-end restaurants in the United States prefer and often require some type of formal education when considering a sous chef for employment.
- Income opportunities and benefits for sous chefs can vary, depending on geographic location and the type of restaurant you work in. The average starting salary for a first-year sous chef in the United States is around $14.42 an hour or $30,000 a year plus benefits, which usually include free or reduced meals. Sous chefs can earn even more in larger hotels, casinos and cruise ships, which typically pay between $10,000 to $20,000 a year more.
