Sous chefs report directly to the executive chef in a restaurant, and are essentially the second in command. We detail duties, requirements, salary, and more.
What is a Sous Chef and What Do They Do? Complete Guide
A sous chef in a restaurant or hotel kitchen is the second in command of the kitchen staff, under the Chef de Cuisine, executive chef, or head chef. Learn more.
What Is a Sous Chef? The term “sous” is a French word meaning under, and the word chef in France actually originates from the word “chief.” So, “under chief” literally describes the sous chef’s role as the chef who is directly under the head of the kitchen.
A chef always looks out for his sous chef; a sous is always “under” his chef's wing—guided, nurtured, cared for, long after the stoves are turned off and the aprons are hung up.
Sous is a French preposition meaning “under”, “below”, or “beneath”. It is used to describe both physical position (sous la table — under the table) and figurative situations (sous pression — under pressure).
The sous chef, often hailed as the “under-chef” or “second in command,” is the executive chef’s right hand, responsible for overseeing daily kitchen operations, managing staff, and ensuring consistent food quality.
What is a Sous Chef? The mysterious sounding name is derived from the French word meaning “under.” This kitchen pro works closely with the Executive Chef, as second in command, in the classic hierarchical kitchen structure known as ‘brigade’.