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0-5 years of experience
Assisted Executive Chef in supervising and training of all BOH staff in an $8 million per year restaurant
- Designed and implemented labor budgeting system, reducing overtime pay by 70%
- Analyzed daily sales data, keeping purchases within a 31-32% budgeted range
- Designed inventory control sheets which resulted in a 5% drop in weekly food cost
- Worked with Chef Owner to locate issues and offer solutions to implement at multiple locations
- Assisted in creating new menu items for future locations within budgeted guidelines
- Communicated with GM to help establish specific roles and duties for management staff to streamline operations
0-5 years of experience
Responsible for preparing all sauces for 150-seat fine dining Italian restaurant.
- Prepared all sautéed entries including veal, chicken and seafood; sautéed entrée sales increased by 200%.
- Assisted Banquet Chef with preparing food for events attended by up to 250 people.
- Assigned by owner to close restaurant at end of the day.
0-5 years of experience
Upscale sports bar and players lounge in Oklahoma’s largest casino. Responsible for the daily operations of the culinary, stewarding and al a cart room service departments.
- Established room service program in the 100 room hotel to increase revenue by 16%
- Transformed kitchen to made from scratch operation dropping food cost 19%
- Developed employee incentive program to raise employee retention to 90%
0-5 years of experience
Started at our Downtown clubhouse as sous chef. Brought on by the Executive Chef at our West County clubhouse, to work directly with him in overseeing all restaurant and banquet operations. Utilized many different techniques including sous vide and molecular gastronomy. Supervised a staff of 10 cooks, 5 dishwashers and 1 steward.
- Developed menu along with Executive Chef and other sous chefs
- Works well under high pressure situations
- Helped orchestrate and facilitate a solid working relationship between front and back of the house
- Maintained annual food cost
- Organized and executed events ranging up to 1200 members
0-5 years of experience
Prepared all food items for banquet and restaurant use according to standard recipes.
- Visually inspected and sampled all food for proper taste and presentation.
- Planned and directed food preparation in a kitchen.
- Scheduled appropriate number of staff according to daily needs and functions.
- Back Of House inventory; controlled waste and variance of product to ensure proper food rotation.
- Audited product and inventory procedures.
- Maintained company standards and commitment to quality.
0-5 years of experience
Created daily features
- Presented seasonal menu innovations with recipe and line cards
- Controlled: food cost, purchases, waste, BOH Scheduling and weekly inventory
- Maintained food quality, presentation, execution, health code standards
- Created special event coursed dinner menus: Beer, business parties, dinner for two, etc.
- Managed, trained, hired, and developed BOH kitchen staff
0-5 years of experience
Responsible for up to 105 cook to order dinners a night
- Executed seven menu items including soup, appetizer, bread, and four entrées
- Performed Executive Chef duties including menu planning and food purchasing
- Oversaw kitchen staff duties
- Designed and implemented Sunday theme dinners
0-5 years of experience
Prepared and cooked smoked meats, soul food, and breakfast items
- Assisted on the line on grill, smoker, deep fryer, salad, and dessert stations
- Checked equipment to ensure health and safety regulations were met; performed maintenance and cleaning
- Took orders from customers and suggested craft beer and wine pairings
- Served in various roles as hostess, server, and dishwasher when needed
- Assisted owner in opening business: planned menus, ordered food and supplies, developed kitchen lay-out and set-up kitchen equipment
- Streamlined kitchen operations by employing efficient prep methods and eliminating wasteful practices
0-5 years of experience
In support of the Executive Chef managed the Brigade, inventory, and nightly Dinner service in his absence.
- Managed and trained kitchen staff effectively to ensure a well-organized and motivated team
- Ensured consistency in the quality of the dishes at all times
- Secure resources to meet business needs through effective management of work schedules
- Manage cost controls of food to contribute to revenue for Owners
0-5 years of experience
Responsible for banquet production for 800 plus guests including off premise catering
- Directly responsible for Telluride Conference enter food events
- Purchased all food for multi-outlet operations and banquets
- Scheduled staff for all outlets and maintained budgeted payroll cost
- Conducted monthly inventories for food and beverage in all outlets
0-5 years of experience
Managed eight man team, direct supervision and task delegation.
- Expedited hot food at average of 350 – 500 covers per night.
- Responsible for $55,000+ biweekly meat orders, average nightly F&B revenue $18,500. Maintained monthly cost tracking.
- Filled in for Executive Chef as needed, troubleshooting as necessary.
- Attended monthly culinary classes provided for career track employees.
0-5 years of experience
Managed eight man team, direct supervision and task delegation.
- Expedited hot food at average of 350 – 500 covers per night.
- Responsible for $55,000+ biweekly meat orders, average nightly F&B revenue $18,500. Maintained monthly cost tracking.
- Filled in for Executive Chef as needed, troubleshooting as necessary.
- Attended monthly culinary classes provided for career track employees.
0-5 years of experience
Provided high level support to Executive Chef with responsibility for preparing authentic French cuisine.
- Oversaw daily recipe prepartion, food storage, cooking and presentation. Developed recipes and recommened menu item pricing.
- Researched and selected ingredient based on seasonal availability and house team, provided performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions.
- Conducted interviewing, hiring, and training functions, ensuring that indivual performance to met the highest possible culinary standards.
0-5 years of experience
Supervised all prep and line cooks.
- Created daily soups, specials and entrees.
- Developed new items for café menu and catering menu.
- Collaborated with owner in creating “Dinner Club”, a formal plated three course dinner service served out of the café. Created and executed the menus and themes.
- Created, prepared and presented wedding tastings. Created menus according to guests requests and preferences as discussed in consultations.
- Executed on-site and off-site catered events for up to 500 guests.
- Assume the responsibilities of Executive Chef while absent
0-5 years of experience
Trained under classically French trained, Chef Geoffrey Frederick Bragg
- Hired, trained and supervised 20 full time staff members on company procedures
- Created financial budgets for all food outlets while responsible for profits and loses (P&L)
- Conceptualized special dishes and promotional items using locally grown organic products
- Worked along with the head chef in creating a garden, to help with food costs
- Handling all areas and stations in B.O.H in a high volume atmosphere
0-5 years of experience
Responsible for the opening of a new restaurant, Including hiring and training of staff, ordering product and small wares, set up and staging of restaurant and creation of menu.
- Implemented walk-through and prep sheets including updating pars based on product mix
- Assisted Corporate Chef with creating specials and seasonal menu’s
- Trained/mentored new and current chefs and sous chefs
- Achieved company goals in food cost and labor cost
- Performed weekely and monthly inventory
- Resolved P&L issues and created aggendas to improve in challenging areas
0-5 years of experience
Profit/Loss (P/L) analysis and reporting, including standardization of aspects of labor costs, income and expense documentation and tracking (e.g., end-of-month, daily, and weekly transactions).
- Supervised 30 shift associates (wait staff, bussers, bartenders, cooks), configured server station charts, and monitored all preparation and production procedures.
- Determined production levels for each shift (based on computer-generated guest levels).
- Inventory control, organization of coolers and storeroom, and supplies.
- Customer service via continuous monitoring for and resolving customer problems and issues.
0-5 years of experience
Hired to focus on menu planning, kitchen coordination and improving procedures and scheduling.
- Demonstrated the abilities to effectively organize and train the kitchen and wait staffs.
- Improved the workflow, reduced turnover and achieved outstanding customer service levels.
- Earned reputation for excellence in food quality and presentation.
0-5 years of experience
Trainer/ Prep/ Banquet /Kitchen Steward
- Prepared meals according to planned dietary menus with established portion control procedures.
- Prepared food according to standardized recipes, and special dietary orders.
- Reviewed care plans to assure that current dietary information is consistent with food served.
- Prepared authorized foods substitutions for allergen or vegan related foods requests.
- Utilized serve safe and sanitation food handling skills.
0-5 years of experience
Managed, trained and evaluated a staff of up to 180
- Oversaw daily operation which serves 900+ students, staff and guest of [company name]
- Directed catering events which accommodating up to 1000+ people in conjunction with daily service
- Conducted budgeting, marketing and financial/cost analysis
- Negotiated with vendors regarding food and related supplies of up to $4.8M annually
- Responsible for purchasing, menu development and wine selections for cycle menu and catering events
- Worked on the Menu design committee for the entire school to implement cuisines for American and International students. Developed Asian cookery, Italian cookery, and Chef demo action stations
0-5 years of experience
Organized all of the various prep items needed from different areas to ensure that all items are in place and ready to serve.
- Supervised and trained fellow employees as well as interns to make work flow efficiently and effectively.
- Review assignments, emails and other information relevant to the job with the Chef.
- Prepared and produced dessert menu for restaurants, room service, and banquets.
- Provide continuous coaching on recipe instructions, presentation, sanitation, food safety, food rotation and cost control.
0-5 years of experience
Directed and managed all food, presentation, purchasing activities, menu development, planning and events management
- Created recipes for all soups and sauces, prepared all fish specials
- Supervised all kitchen staff during dining hours
- Generated ideas for the daily specials, which consisted of seafood, beef, fowl, and desserts incorporating all seasonal ingredients on a quarterly basis
- Scheduled kitchen and dining staff
0-5 years of experience
Managed a staff of 15 with setting the standards of infusing Asian with Italian Cuisine.
- Worked closely with the owner in monitoring inventory levels through ordering to ensure product availability
- Performed administrative task as needed
- Maintained fast, accurate service, positive guest relations, and ensure products are consistent with quality standards.
- Ensure food safety procedures are executed according to policy and health/sanitation regulations.
- Plan and direct food preparations in the kitchen
- Recognized in food and wine section for the dessert creations in 2004
0-5 years of experience
Responsible for the preparation and production of all hot food items, as well as heating and cooking at job site
- Organized and supervised a staff from 1-20 people
- All food prepared under strict kosher guidelines and certain meals prepared under U.S.D.A. requirements
- Assisted in the preparation of all food items including breakfast, lunch, and dinner
0-5 years of experience
Monitored and maintained inventory levels, ordered food and supplies, managed pastry department support staff of 5, and delegated assignments.
- Planned and organized desserts preparation and presentation for extremely busy banquet season.
- Inspected kitchen and baking equipment for cleanliness and workability.
- Receive special orders from customers for cakes, pies, tarts, decorated cookies, etc. Decorate cakes and pastries.
0-5 years of experience
Confirmed and determined any special dietary and other special requirements.
- Made special food presentations for V.I.P(s), some prepared for arrival day and thereafter according to Executive Chef Preference and needs.
- Managed and cleaned all food storage areas within the Hotel(s).
- Maintained a quantity record of all dinners served, breakfast and afternoon tea dishes and moonlight buffet, this submittedweekly and or as required.
- Given the responsibility and took the lead in the management of stocks of all items/required for “Elephant Buffet”, (Sunday Brunch).
- Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested.
- Ensured that all variable costs are kept within budgeted levels.
6-10 years of experience
Planned menus and was responsible for staff hiring, evaluations, training, payroll, scheduling and supervision for the Fresh Harvest Buffet and Green Room restaurants.
- Supervised and developed banquets for over one thousand to small business lunches.
- Coordinated staff in production and ordering logistics for Fresh Harvest, Green Room, Sushi Bar, Pool and room service.
- Organized menu planning, recipe standards, costing, ordering, forecasting and scheduling at Floyd’s.
6-10 years of experience
Luxury hotel in the heart of Michigan Ave, with an annual Food & Beverage Revenue of 4 million dollars
- Worked alongside Food and Beverage Managers, and Sales and Catering Managers to ensure guest satisfaction.
- Acting Executive Chef as of November 2015-Present
- Promoted from line cook Sous Chef in June 2011
- Oversaw all kitchen operations, including ordering, daily expenses, scheduling, payroll, invoices, and supervision of staff.
- Analyzed monthly P&L too proactively anticipate potential problems.
- Hired and set training and development standards for new employees.
- Increased employee productivity and reduced labor costs by 12%.
- Maximized product and reduced was to reduced food cost by 9%, to a budgeted 24%.
- Implemented daily standard operating procedures for kitchen staff and stewards
- Developed menus for restaurant, lounge, and banquet functions.
0-5 years of experience
Supervised Breakfast and Brunch Station(s) for daily set-up, maintenance, and food production; assisted Head Chef in the development and execution of a seasonal Dinner Menu for the Marketplace
- Assisted in scheduling employees. managed inventory for kitchen, and performed ordering
- Responsible for total kitchen production in absence of the Head Chef
- Key Holder: Responsible for opening and/or closing the Market and ensuring that proper store procedures and policies were followed when management was not on duty or unavailable
0-5 years of experience
Oversee the kitchen’s daily management, ensuring proper sanitation for health inspections, as well as kitchen organization, inventory and delegation, recipe writing and testing
- Chef duties including prep work, line cook, pastry work, ordering, specials and shopping for the 150 seat restaurant with $5M in annual sales and over 50 employees
- In charge day to day procurement of produce and manpower.
- Hired as line cook, promoted to sous chef in 6 months.
- Authored recipes that were placed in the corporate database for use in all restaurants
- Ran one restaurant location as the sole chef for one month
- Assisted with culinary photo shoots and corporate advertising
- Max volume of over 1,000 people, restaurant is open 365 days a year for lunch, dinner and Sunday brunch
0-5 years of experience
Manage 5 cooks and 2 kitchen staff in preparation of entrees, specialty dishes and desserts.
- Assisted with menu development, including specials and new menu items.
- Created recipes for menu items and daily specials.
- Developed presentation and garnishment.
- Executed menus, quality control, and seasonal specials.
- Arranged dinners, luncheons, and receptions for up to 200 people.
- Monitor equipment maintenance and sanitation of kitchen facilities.
- Collaborate with Executive Chef on inventory control, employee concerns and operations.
- Provide staff leadership and training.
0-5 years of experience
Manage $3.2M a la carte operation servicing: 112 seat 4-star restaurant, 214+ guest rooms, and 7 outlets. $11.4M total F&B
- Participated in Beard House Dinner with Chef Tim Toohey in November, 2013
- Design and develop menus for various functions including; seasonal menus, scotch tastings, wine tastings, room service, and daily specials
- Manage the stewarding department by analyzing cost of labor and determining staffing logistics; based on hotel occupancy, forcasted F&B revenue, and available resources
- Work as closely with local provisions as possible, to forge a strong repor with our local farmers
0-5 years of experience
Provides positive leadership by creating and maintaining respect in the workplace and an upbeat, productive and educational environment
- Built food sales by operating an efficient kitchen with a focus on consistency and guest satisfaction
- Consistently increased annual sales from 2006 ($990,000) to 2011 (2.1M)
- Collaborates with the FOH management team in training the staff on product knowledge
- Participates, as necessary, in media and promotional events within the community
- Ensures the strict adherence for quality of food served
- Committed to having a knowledgeable staff
0-5 years of experience
Planned and implemented all phases of banquet operations.
- Created innovative, upscale, seasonal, holiday, and specials menus.
- Scheduled and monitored production process to ensure optimum levels of resource allocation, minimal waste, and required mise en place.
- Trained, coached, and mentored staff.
- Ensured full compliance with corporate policies, procedures, and quality assurance standards as well as OSHA, Board of Health, and other agency rules and regulations.
6-10 years of experience
Responsible for execution of overall pastries
- Daily seasonal menu writing, recipe development
- Executed client special function requests
- Focused on nutritional and international cuisines
- Supervised and cross trained union and non-union staff
- Purchased and maintained inventory
- Designed and implemented any retail confections and gift baskets
0-5 years of experience
Provided quality customer service upon greeting and serving customers
- Efficiently performed cash/credit transactions and prepared food
- Assisted with training new employees and store openings/closing
- Complied with restaurant/company policies and services
- Resolved customer inquiries; performed additional duties as needed
0-5 years of experience
Professional line cook-Sous chef for restaurant with 200 customer capacity with southwest style food
- Prepped all supplies needed for Garde manger and sauté stations, along with any other food backup.
- Cooked all menu items plus created breakfast and dinner specials daily
- Aided in major supply orders
6-10 years of experience
- Effectively worked with Head Chef to maintain the overall operation and flow of kitchen and staff.
- Performed daily purchasing functions daily for establishment; specializing in American cuisine and international flavors.
- Managed a staff of twenty cooks; assigning daily tasks and producing weekly schedules.
- Produced and maintained accurate monthly budgeting reports to include payroll and food cost.
- Upheld sanitation standards and safety regulations; consistently rated 96.5 by the NC Board of Health.
- Effectively operated food preparation equipment, prepared food for service; facilitating creative preparation for daily menu and special dietary requests.
- Managed all other components of a fast-paced and professional kitchen as needed.
0-5 years of experience
Prepared a variety of meats, seafood, poultry, vegetables, and other food items.
- Assumed 100% responsibility for the quality of products served.
- Complied consistently with standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period.
- Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment.
- Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.
- Followed proper plate presentation and garnish set for all dishes.
- Handled, stored, and rotated all products properly; tracked and reported any food wastage.
- Completed required tasks within assigned time frames.
- Assisted in food prep assignments during off-peak periods as needed.
0-5 years of experience
- Supervised kitchen staff of 20 employees
- Completed daily par list and line checks, ensuring all supplies and equipment met standards
- Assisted Banquet Staff with menu planning and execution
- Assisted with ordering of produce, meats, and supplies
- Organized kitchen ensuring efficiency, sanitation, and safety
0-5 years of experience
Responsible for creating specials and dessert items
- Handled all receiving from food purveyors
- Kept food and labor costs at a minimum
- Trained new employees at fry, sauté, grill, and garde manger
- Followed all health department regulations to maintain a perfect health score
- Made sure kitchen was cleaned, properly organized, and prepared for service
- Assisted all employees with preparation to meet daily schedule
0-5 years of experience
Redesigned system for efficient daily food production by using a Healthier approach to institutional food.
- Managed and directed a small team daily.
- Prepared from scratch meals in volume (300) daily.
- Followed standard recipes and procedures to remain consistent
- Tracked inventory, placing product ordering.
0-5 years of experience
Managed a kitchen staff of seven to ensure the best quality and service was given to our members
- Inventory control. Take inventory of over $30,000 in rotating inventory with a spoil/loss prevention rate of under 15%
- Ordering based on restaurant productivity and upcoming events
- Scheduling of kitchen staff
- Sales, working with members as well as potential events to sell our outstanding services and food
- Menu design and food creations
- First female Sous chef at Plantation Bay
- Increased membership levels by 50%
- Food loss decreased by 25%
- Created the clubs new and long term events of Oktoberfest and tour of Italy. These two events regularly bring in the club a food profit of a combined $25,000
0-5 years of experience
Oversaw all food production and set quality levels for five food outlets.
- Coordinated dinner service for two different dining rooms off of the same hot line.
- Wrote menus for weekly themed Sunday buffets, as well as an ever changing banquet setting.
- Upheld strict sanitary guidelines.
- Interacted with the membership.
0-5 years of experience
Design, develop and execute menu, complete inventory and cost analysis of products housed and sold
- Ensure all sanitation standards are upheld according to all local, state and federal laws
- Work closely with owners concerning marketing, catering, and event planning
- Scheduling, human resources, placating customers, and social media management
- Initiated our Junior Chefs classes for children held weekly
- Operating with 100% Organic Ingredients incorporating gluten free, vegan and vegetarian menus
0-5 years of experience
- Created ice sculptures for major events such as weddings and private corporate parties.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
0-5 years of experience
Ability to utilize systems to produce consistent food quality while keeping stations sanitary and organized
- Proficient at executing labor costs goals
- Created a culture of pride and passion for culinary excellence
- Focused on developing young culinarians
- Adherence to Executive Chef’s daily changing menu items
- Reliable and flexible at completing all assigned tasks autonomously and efficiently
- Managed schedule and developed staffing pars as sales volume required for new restaurant
0-5 years of experience
Developed and implemented BOH policies, recipes, menu development, labor hiring for restaurant opening under new management
- Oversaw all BOH operations including inventory management, purchasing, recipe changes and additions, menu development and specials as well as labor and scheduling
- Transferred to sister restaurant after Tom Bergin’s closed/same ownership
- Managed all physical aspects of the kitchen – repair and maintenance of equipment, facilities and storage areas
- Ability to preform all line duties at each station – prep to line check through service
- Managed a 30+ person BOH crew
0-5 years of experience
Staffing and developing a strong culinary team for $5 million in sales.
- Detail management of P&L.
- Maintained a food cost of 28%.
- Maintained a labor cost of 16%.
- Adherence to corporate standards and specification.
- Scheduling for 40 team mates
- Aided a fellow [company name] in Cleveland Ohio for 3 weeks
0-5 years of experience
568 room full service hotel property with multiple dining outlets and convention space
- 70,000+ square feet of banquet space
- Create “Fresh and Local” specials/Four course meal/ New menu each week
- Oversee main kitchen for restaurant, room service, dining outlets and cafeteria production
- Assist in banquet production for groups up to 2000
Sous Chef Duties and Responsibilities
A sous chef’s duties and responsibilities might not always be the same at every restaurant, but there are similarities no matter the place of employment. Based on job listings we examined, main duties associated with this job include:
Prepare Entrees, Side Dishes, and Other Menu Items Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.
Maintain Inventory of Kitchen Supplies From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.
Oversee Kitchen Staff and Employee Schedules Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.
Assist with Menu Development Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.
Ensure Food Safety and Sanitation Standards are Met Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.
Sous Chef Skills and Qualifications
Dedicated self-starters who enjoy working with others and possess time management skills are often best suited for careers as sous chefs. Some type of formal education and a degree in culinary arts is typically favored by employers. The following skills are most commonly sought after by those seeking to hire a sous chef:
- Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions
- Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required
- Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control
- Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations
- Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners
- Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders
- Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented
- Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees
- Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen
Sous Chef Education and Training
Most employers prefer candidates for sous chef positions to possess at least an associate’s and sometimes a bachelor’s degree in culinary arts. In these programs, sous chefs receive a combination of classroom and hands-on learning, the latter through lab classes, internships, and apprenticeship programs. Coursework typically includes cooking techniques and methods, food nutrition, and food service management, as well as basic business courses, such as accounting. Some restaurants might offer on-the-job training in specific cooking, safety, and service protocols.
Sous Chef Salary
According to salary information provided by the Bureau of Labor Statistics (BLS), sous chefs earn a median annual wage of $43,180. Those earning in the 10th percentile realize a salary of $23,630, while top earners can make $76,280. Sous chefs working in the recreation industry, such as resorts or cruise ships, and those working in establishments offering special food services, are among the highest paid in this profession. In some cases, sous chefs might be paid a salaried wage and enjoy health and 401K benefits; these employees usually work in the recreation/entertainment industry, such as for cruise lines or vacation resorts. According to occupational outlook figures provided by the BLS, the employment growth rate for sous chefs is expected to be 10 percent through 2026. There are currently just under 150,000 individuals employed in this field.
Sous Chef Resources
If you’re interested in this exciting career choice, you can learn more by reviewing the resources we’ve provided below. You’ll find links to professional associations, blogs, and more that give detailed information about being
United States Chef Association (USCA) – The USCA can “rapidly advance” your career through educational and certification opportunities. Achieve certification as an
executive sous chef with this organization’s online program.
Sous Chef: 24 Hours on the Line – Chef Michael Gibney takes readers through the real-life, harrowing day of a sous chef. Get all the often-hilarious and sometimes tense details of the journey of getting a dish from the kitchen to the customer’s table in a book TIME magazine hailed as “one of the 10 best nonfiction books of the year” in 2014.
Back of the House: The Secret Life of a Restaurant – What better way to learn about a career than to witness it firsthand? Food writer Scott Haas takes readers behind the scenes in this thoroughly-researched book about the life of a chef—from preparing food to delivering culinary satisfaction.
American Culinary Federation (ACF) – Since 1929, ACF has been providing educational, certification, and other career support benefits to sous chefs and others in the profession. Get news on industry trends and techniques, attend conventions and trade shows, network with other chefs and more.
Anatomy of a Chef podcast – Sous chef David Gross talks about his personal path to this career and discusses all things sous chef, such as menu planning and cooking strategies.
So, You Want to be a Chef?: How to Get Started in the World of Culinary Arts (Be What You Want) – Author J.M. Bedell recounts real-life stories of actual sous chefs, head chefs, and others in the culinary field as they explore what it takes to become and work as a chef. Includes professional tips, insights, cooking vocabulary, and recipes.
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
