Executive Sous Chef Training
Executive sous chefs are second in charge of restaurant administration. They work alongside the executive chef and assist in duties such as menu design and price setting as well as making food and beverage purchases. According to the Bureau of Labor Statistics, in 2008 the average pay for executive sous chefs was $50,000. There are numerous pathways to becoming an executive sous chef. In addition to having a strong background in culinary arts, executive sous chefs must possess effective leadership and communication skills.
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Culinary Training
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Executive sous chefs must have a comprehensive training in culinary arts. They can enroll in a two- or four-year culinary arts program and learn cooking techniques that combine modern and classical approaches. Students who successfully complete a culinary arts program will be equipped with the necessary skills to pursue professions in the culinary and hospitality industries. Most culinary arts programs combine classroom training with hands-on experience. A well-rounded culinary arts program should provide students with a solid foundation in the history and evolution of the culinary arts. The program should also include courses in basic kitchen management skills, including purchasing and inventory control. Other relevant courses include interpersonal communication, marketing and general education courses.
Restaurant Management
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Students with a bachelor's or associate's degree in restaurant management or hospitality as well as culinary arts are ideal candidates for executive sous chef careers. Relevant courses in restaurant management and hospitality include topics in wine studies, hospitality business law, food and beverage management and kitchen and dining room management. The programs provide students with both theoretical and practical skills and include communication and business courses. Most colleges provide online courses in restaurant management. Students who successfully complete the training are qualified for management positions in the restaurant and hospitality industries.
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Practical Experience
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Sous chefs are second in command after executive chefs, and most sous chefs eventually work their way up to become executive chefs. Candidates who wish to become executive sous chefs must demonstrate their combined expertise in culinary arts and management. This includes hands-on experience in culinary skills and management in a restaurant or related setting. The pathway to becoming an executive sous chef includes several years of practical experience. Individuals who are executive sous chefs have a good chance of becoming executive chefs.
Considerations
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The role of executive sous chefs and their salary varies according to restaurant size and location. Executive sous chefs can work in small family restaurants or full-service restaurants or corporations in big cities. Most professional chefs differentiate themselves by taking continuing education courses and completing their certification requirements. The American Culinary Federation or ACF is a national professional organization for chefs and cooks. ACF provides over 14 designations to qualified candidates. Executive sous chefs can obtain a Certified Culinary Administrator or CCA designation by fulfilling the eligibility requirements.
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References
- Photo Credit chef image by charles taylor from Fotolia.com
