souschefs

A sous-chef is the second-in-command in a professional kitchen, a role derived from the French term meaning “under-chief.” They report to the executive chef (chef de cuisine) and oversee daily operations, coordinate production across stations, and help maintain quality and consistency throughout the kitchen.

Key responsibilities include managing line cooks and prep staff, organizing mise en place, planning and delegating tasks, overseeing food safety and sanitation, and handling inventory and vendor relations. The sous-chef often collaborates with the executive chef on menu planning and portion control, and they may step in as acting head during the chef’s absence. During service, they supervise the line, troubleshoot timing and plating issues, and respond to special dietary requests.

The role varies with kitchen size. In smaller operations, the sous-chef may perform broader duties, including hands-on cooking and direct line work. In larger establishments, there may be several sous-chefs, with distinctions such as pastry sous-chef or garde manger sous-chef to oversee specific stations or specialties.

Career path and qualifications typically include formal culinary training or a structured apprenticeship, followed by progression from line cook or commis to sous-chef as leadership, organizational, and culinary skills develop. Essential competencies include strong leadership, clear communication, multitasking, problem-solving, knowledge of food safety and sanitation standards, and familiarity with kitchen costing and inventory management. The position serves as a bridge between the execution of cooking and the strategic direction of the kitchen.