Understanding the Sous Chef: Meaning, Role and Responsibilities

A humble title with a big job

If you’ve ever watched a cooking competition or peeked into a busy restaurant kitchen, you’ve probably heard the term “sous chef.”  It sounds fancy, but it simply comes from the French word sous, meaning “under.”  A sous chef is the under‑chef, the person who stands directly beneath the head or executive chef in the kitchen hierarchy.  They are often described as the chef’s right hand and for good reason—without them, a professional kitchen would struggle to run smoothly.

What does “sous chef” actually mean?

Historically, professional kitchens adopted a military‑style structure called the brigade de cuisine. This system divides the kitchen into clear roles so that many dishes can be produced quickly and consistently.  At the top sits the executive chef or chef de cuisine, who steers the vision of the menu and the business.  Just beneath them is the sous chef.  The word “sous” literally translates to “under,” so the title indicates their position under the head chef.  Unlike an apprentice or helper, a sous chef is an experienced professional who can lead a team, cook at a high level and step into the head chef’s shoes whenever necessary.

Where does a sous chef fit in the kitchen hierarchy?

Imagine a kitchen like a small orchestra. The head chef is the conductor, setting the tempo and style, while the sous chef is the first violinist—skilled in their own right and capable of leading when needed.  In most restaurants the hierarchy looks something like this:

• Executive chef or chef de cuisine: Sets the menu, manages budgets and suppliers and may oversee multiple kitchens.
• Sous chef: Directs day‑to‑day operations, manages the kitchen staff and carries out the head chef’s vision.
• Line cooks and station chefs: Focus on specific stations, such as sauces, grilling or pastry.
• Prep cooks and assistants: Handle preparation tasks like chopping, measuring and cleaning.

Large establishments may have more than one sous chef, each responsible for different shifts or areas.  In smaller operations, one person often wears many hats and the titles blur, but the notion of the sous chef as the second‑in‑command remains.

The day‑to‑day role of a sous chef

A sous chef is both a skilled cook and a team leader. On any given day they might be:

• Overseeing food preparation: They make sure every dish meets the restaurant’s standards for taste, portion and presentation.  If a cook runs into trouble, the sous chef steps in to help or takes over the station.
• Managing people: From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused.
• Keeping an eye on supplies: Inventory, ordering and equipment maintenance all fall under their watch.  They ensure ingredients are fresh and tools are in good working order.
• Enforcing safety and cleanliness: A sous chef must uphold food safety rules and hygiene.  They monitor cooking temperatures, proper storage and sanitary practices.
• Liaising with the head chef and front‑of‑house: The sous chef translates the head chef’s ideas into practical instructions and communicates with servers or managers to solve issues quickly.

Because restaurants often operate long hours, the sous chef typically covers shifts when the head chef is away.  They also help develop new menu items, manage tasting menus for catering clients and sometimes interact with guests.  In short, they are the glue that holds the kitchen together.

Skills and experience needed to become a sous chef

Becoming a sous chef is not an entry‑level achievement; it’s a milestone that reflects years of hard work.  Many sous chefs begin their careers as prep cooks or dishwashers, gradually moving up through stations and mastering different cooking techniques.  Some attend culinary school to accelerate their learning, but hands‑on experience is essential.

Key qualities include:

• Solid culinary technique: A sous chef must confidently execute and teach a wide range of cooking methods, from sautéing and roasting to pastry and plating.
• Leadership and communication: They need to motivate a diverse team, give clear instructions and provide constructive feedback.
• Problem‑solving under pressure: Kitchens can be chaotic.  A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality.
• Organisational skills: Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organised mind.
• Professionalism: They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.

How to work your way up

There’s no shortcut to becoming a sous chef.  Most people work their way up the “line” by learning each station.  Start in a prep role, then gain experience as a line cook across different sections such as grill, sauté and pastry.  Seek mentors who can teach you both cooking and leadership.  Culinary school can help you build a foundation, but real expertise comes from doing the work day after day.  When you’ve developed broad culinary skills and can handle the pace and stress of service, you’ll be ready to step into a sous chef role.

Clearing up common misconceptions

Because the term “sous” isn’t widely used in English, a few misunderstandings often crop up:

• It’s not a junior role. While the word “sous” might sound similar to “assistant,” a sous chef is a seasoned professional.  New graduates typically spend years learning before earning this title.
• They do more than chop vegetables. Sous chefs are hands‑on cooks but also managers.  They run the kitchen when the head chef isn’t present, handle staff issues and even contribute to menu development.
• The head chef isn’t always at the stove. Television portrays chefs hovering over every pan.  In reality, much of the head chef’s job involves administration.  The sous chef often handles the day‑to‑day cooking.
• It’s unrelated to “sous vide.” The cooking method “sous vide” means “under vacuum,” while “sous chef” means “under chef.”  The similarity in spelling can be confusing, but they refer to different concepts.
• You can have more than one. In big hotels or cruise ships, multiple sous chefs divide responsibilities across shifts or departments.  It’s a sign of complexity, not redundancy.

Why the sous chef matters

The best restaurants are judged not only by creative dishes but by the consistency of their execution.  The sous chef ensures every plate meets the standard, every team member knows their role and the kitchen remains organised.  They bridge the gap between the creative vision of the head chef and the practical reality of service.  A reliable sous chef allows the head chef to develop menus and manage the business, knowing that the daily operations are in capable hands.

Frequently Asked Questions

What is the literal translation of “sous chef”?  

• It comes from the French words sous (under) and chef (chief), literally meaning “under‑chef.”  The title reflects the sous chef’s position directly beneath the head chef in a kitchen hierarchy.

Do you need culinary school to become a sous chef?  

• Culinary school isn’t mandatory, but it can provide a strong foundation.  Many sous chefs gain experience by working through different kitchen stations and learning on the job.  Formal training can help accelerate your progress, but hands‑on experience is essential.

How long does it take to become a sous chef?  

• There’s no fixed timeline, but it usually takes several years of practical experience.  Aspiring sous chefs often spend time as prep cooks, line cooks and chefs de partie before taking on a leadership role.

Is the sous chef the same as the chef de cuisine?  

• No. The chef de cuisine (or head chef) oversees the entire kitchen, including menu planning and management duties.  The sous chef supports the head chef and manages day‑to‑day kitchen operations, stepping in when the head chef is absent.

Can a kitchen have more than one sous chef?  

• Yes. Larger establishments often employ multiple sous chefs to cover different shifts or specialties.  Having more than one sous chef ensures consistent leadership across a busy or multi‑faceted operation.