SousChef

The sous-chef, short for sous-chef de cuisine, is the second-in-command in a professional kitchen, reporting to the executive chef. The term comes from French and means "under-chef." The role covers planning, supervision, and execution to keep operations running during service.

The sous-chef oversees day-to-day kitchen operations, directs line cooks and prep staff, and acts as the primary liaison between the executive chef and kitchen personnel. They assist with menu planning, recipe development, and portioning standards, and they ensure consistency and quality across stations. They monitor mise en place, coordinate during service, and may function as expeditor. They supervise sanitation, food safety, and waste control, manage inventory, and handle ordering and receiving. They help set station assignments, schedule staff, and train new hires, while monitoring cost controls and vendor relations. They may also step in for the executive chef during absences.

Hierarchy and context: In large facilities, the sous-chef is the bridge between the executive chef and cooks, with responsibility across multiple stations. In smaller kitchens, the role may be broader, with the sous-chef performing tasks normally handled by the chef de cuisine or even the executive chef. The exact duties vary by cuisine, restaurant type, and local practice.

Qualifications and career path: Common prerequisites include formal culinary training or apprenticeships, several years of kitchen experience, and demonstrated leadership. Strong organizational, communication, and multitasking skills are essential, as are knowledge of food safety, portion control, and inventory management. Advancement typically follows from line cook or chef de partie roles, with the sous-chef position serving as a stepping stone to executive-level positions.