What Is a Sous Chef?
A Sous Chef is the second-in-command to the executive chef in a kitchen and helps oversee food production. Read on to find out more about what a Sous Chef does and the skills necessary to become one. Schools offering Art of Cooking degrees can also be found in these popular choices.
An Outline of the Sous Chef Position
A Sous Chef, also called a Sub Chef, is the second highest-ranking professional in a restaurant kitchen, reports the U.S. Bureau of Labor Statistics, www.bls.gov. A Sous Chef often helps the executive chef manage the production of food. If the executive chef is absent or off duty, it's the Sous Chef's responsibility to run the kitchen. He or she may also be required to schedule other kitchen workers and assist a kitchen's line cook as needed. While it's possible for smaller restaurants not to employ a Sous Chef, larger restaurants may employ several.
Job Responsibilities and Skills of a Sous Chef
According to the College Board, www.collegeboard.com, Sous Chefs often work demanding hours, which may include weekends and holidays. Sous Chefs should have a passion for food, energy to meet kitchen demands and keen senses of smell and taste. In a restaurant, a Sous Chef typically selects the daily specials, supervises the staff and takes inventory. A Sous Chef also has the following responsibilities:
- Preparing and producing food
- Overseeing standards for quality and cost
- Pricing food and planning menus
- Maintaining safety and sanitation
Training to Become a Sous Chef
Many kitchen professionals begin their careers in a lower-ranking kitchen position and work their way up to the level of Sous Chef. Others earn culinary arts degrees. It is important for a Sous Chef to not only know how to cook delicious food, but also to understand how a kitchen functions and how the restaurant business works. A culinary education can help aspiring Sous Chefs learn valuable food preparation skills and procedures and gain a better understanding of the cooking industry.
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