Qualifications for Becoming a Sous Chef
A sous-chef is the most common entry-level position for a chef. Getting a sous-chef job, however, is more difficult than ever because more restaurants are expecting applicants to have greater culinary training and experience.
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History
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Sous-chefs have been around as long as chefs. They serve as a head chef's second-in-command. Today, a sous-chef both assists the chef with meals and manages other kitchen workers.
Types
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Sous-chef jobs are most common at fancier restaurants. They are rarely found at chain restaurants or fast-food restaurants. Instead, sous-chefs work at restaurants that demand huge knowledge of food and a good eye for food presentation.
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Identification
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On the totem pole, a sous-chef is second in importance only to the head chef. This is because a sous-chef is expected to step in for the head chef whenever the head chef is off-duty.
Considerations
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Because of a sous-chef's importance to the kitchen, the qualifications for most sous-chef jobs are rigorous. They mainly require at least an associate's degree, though a degree from a culinary school is highly preferred. Experience is also essential--it is practically impossible for an aspiring sous-chef to obtain a job without at least 1 year of kitchen experience.
Potential
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Because the restaurant industry is booming, there are many new sous-chef jobs. The appeal of shows such as "Top Chef" is also spurring more job growth, making the job market for sous-chefs more competitive.
Expert Insight
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Most current sous-chefs have attended culinary school or completed apprenticeship programs. However, almost all of them had at least a year of intensive kitchen experience before they obtained their sous-chef position.
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