What Is A Sous Chef?
The Sous Chef is the second in command, ‘the’ chef when the executive chef is absent and is directly in charge of the minute-by-minute running of the actual productions in the kitchens. The Executive Chef whose responsibilities require her/him to spend a great deal of time away from the kitchens relies heavily on the Sous Chef to keep everything running smoothly.
What does “Sous Chef” mean?
Sous is the French word that means ‘under’ or beneath and in the case of Sous Chef it means to be Second-In-Command.
What are other titles used instead of Sous Chef?
In some kitchens the term “Chef Manager” or “Working Chef” are used instead of but the duties are the same no matter what his or her titles may be.
Where does the Sous Chef sit in the hierarchy of the kitchens?
The Sous Chef is a part of middle management. As the right hand to the executive chef he/she has some power and authority to make day-by-day decisions that make the kitchens run like clock work.
Why are they necessary in a kitchen?
The Sous Chef is the go-between the executive chef and the rest of the kitchen team. He/she relays the chef’s wishes etc. to the staff. Most importantly, no matter what, they have to present a united front with the executive chef on everything and everywhere. The Sous Chefs job is a position that requires the ability to foresee and act before problems arise.
What are the duties of a Sous Chef?
A Sous Chef’s duties include planning menus (in some cases), delegating jobs, coordinating staff, overseeing all food preparation and cooking. He/she has to be able to “switch hats” at a moment’s notice, needs to be whatever is necessary at any given point, from a line cook to kitchen manager to produce receiver. Needs to be equally adept at cooking sauces, meats, vegetable dishes and desserts. He/she has to be efficient, someone who can meet deadlines, who is a good communicator, who can do and think about dozens of things at the same time, with other words a juggler. The Sous Chef must also know the executive chefs cuisine or dishes inside and out, down to the last little detail so that he/she can compile them when the chef is away from the kitchen.
What makes a great Sous Chef?
The great Sous doesn’t just notice, but solves the problems that arise in the kitchen, knows how to coax the best traits out of each and every kitchen staff member, goes to find the oil can when the hinges are squeaking. Learns something new every day. Learns how to run a vacant station real fast and best of all knows how to delegate. Is willing to ask questions of those who he/she thinks know less, and off those who know far more. Can use a knife like a butcher, chops veggies while his/her dessert is in the oven. The great second in command constantly finds new and innovative ideas to make the kitchen run better. This shows not just a talent for preparing food but also critical thinking and organization skills. Treats other members of the kitchen staff with respect.
How do you become a Sous Chef?
To become a Sous Chef one needs to get experience working in a kitchen as a cook and gather experience in all the different stations. Or he/she can apply to a culinary arts institute or a college that has a culinary arts program. Most cooks and culinary college graduates spend years as apprentices, interns and station chefs before they have acquired enough experience to become professional Sous Chefs. They’re not made in a day and it can take years to move through the ranks.
Extra courses to look for as these may well be the traits that can tip the scales favorably.
- Take a business course including management and budgeting
- Take a nutrition course to be able to develop creative, tasty yet health-conscious menus for people with dietary restrictions such as low-sodium etc.
- Gather extra knowledge about all that’s vegan, vegetarian and kosher etc.
How much does a sous chef earn?
For someone with a two-year degree from a local community college culinary arts program, the wages will start at around $35,000 a year both in the US and in Canada. However it very much depends on where you work. Working at an upscale restaurant or hotel the average pay could be slightly more. However working as a cook the wages are most likely less.
What are the downfalls of being a Sous Chef?
The second in command has to get to the kitchen before anyone else and leave after everyone has left and works way too many hours and is also required to work nights, weekends and holidays. He/she could become a baby sitter for the kitchen team. A Sous Chef has to have eyes in the back of his/her head so as to anticipate any hick-ups now or later. Whenever things are running smooth it’s the executive chef’s kitchen, but watch out if things start to go wrong… and regardless if he/she is skilled at a number of kitchen operations, can train kitchen personnel, and can and does perform any or all of the executive chef’s duties in his/her absence it is still not considered the Sous’s kitchen.
Being the Sous Chef or Chef Manager or Working Chef or what ever the title may be is what could be considered as the practice run, hands on test or a progression for who ever wants to be The Chef or The Restaurant Owner/Operator one day.
