What Are Sous Chefs?

The under‑chief: understanding the title

The term sous chef comes from French and simply means “under‑chef.” In the hierarchy of a professional kitchen, the executive chef sets the vision and leads the menu, while the sous chef is their second‑in‑command. Think of it like a coach and a quarterback: the executive chef designs the game plan, and the sous chef runs the plays on the field. This role sits between the head chef and the rest of the kitchen brigade, translating creative ideas into well‑executed dishes and making sure the kitchen runs smoothly day after day.

Day‑to‑day responsibilities

A sous chef’s job is as varied as it is vital. They supervise kitchen staff, assign tasks and provide guidance to line cooks, prep cooks and kitchen assistants. During service they monitor every station, step in when needed, and ensure dishes meet the restaurant’s standards for taste, portion size and presentation. When the executive chef is absent, the sous chef takes charge, leading the team and handling problems as they arise.

Beyond the heat of the stove, a sous chef manages ordering and inventory, reviews deliveries and stocks ingredients. They help plan menus, develop new recipes and adjust dishes to seasonal ingredients or customer preferences. Keeping food safe and the kitchen compliant with health regulations is also part of the job: they monitor cleanliness, enforce sanitation practices and train staff on proper food handling. Because the kitchen can’t afford a missing cog, sous chefs often create staff schedules and ensure each shift is properly covered.

Leadership and mentorship

While the executive chef might be the face of the kitchen, the sous chef is its heart. Much of the role involves people management: supervising staff, resolving conflicts and maintaining morale. They coach newcomers, refine the skills of seasoned cooks and deliver feedback so dishes stay consistent and employees grow. Clear communication is essential, because they are the bridge between the executive chef’s vision and the crew’s daily tasks. Soft skills—such as adaptability, judgment, patience and a positive attitude—are as important as technical cooking ability.

Creativity and strategic thinking

Sous chefs are more than managers; they also contribute to creativity and strategy. They help design menus by suggesting new dishes, tweaking recipes and balancing cost and seasonal availability. During menu development they taste dishes, test recipes and decide how each item should look on the plate. Because they oversee operations, they know what works on the line and can adapt the executive chef’s ideas into efficient, executable recipes.

The path to becoming a sous chef

This position isn’t an entry‑level job; it typically takes years of experience. Many aspiring sous chefs start in entry‑level roles—dishwasher, prep cook, commis chef—before mastering each station in the kitchen. Some attend culinary school to gain formal training, which can accelerate learning and provide valuable mentorship, but there is no universal requirement for a degree. The most important qualifications are hands‑on experience, technical skills and the ability to lead. After several years as a line cook or chef de partie, cooks may earn a promotion to sous chef, demonstrating reliability and a deep understanding of kitchen operations.

Clearing up common misconceptions

Because the title literally means “under‑chef,” some people assume a sous chef is simply an assistant or glorified line cook. In reality, it is a leadership role. Sous chefs manage people, oversee service and make critical decisions when things go wrong. Another misconception is that they rarely cook—on the contrary, they often jump in to cook, prep or plate dishes when staff are short or a station falls behind.

Some think a culinary degree is mandatory, yet many sous chefs climb the ladder through experience and apprenticeship. Others believe the role is a stepping stone that automatically leads to a head‑chef position; while many sous chefs do aspire to advance, progression depends on opportunities, performance and continued learning.

Rewards and challenges

Life as a sous chef is demanding. Shifts can be long and pressure intense—especially during busy service, when they’re juggling orders, guiding staff and solving problems. Despite the challenges, many find the role deeply rewarding. Seeing a team work seamlessly, mentoring a young cook who blossoms, and sending out dishes that delight guests are high points. For those passionate about food and leadership, being a sous chef offers a unique blend of creativity, responsibility and camaraderie.

Frequently Asked Questions

How does a sous chef differ from an executive chef?

A sous chef is the second‑in‑command who translates the executive chef’s vision into daily action. The executive chef designs the menu and oversees big‑picture operations, while the sous chef manages daily service, trains staff and steps in wherever needed to keep the kitchen running smoothly.

Do you need formal culinary training to become a sous chef?

Formal training at a culinary school can accelerate learning and provide structured mentorship, but it’s not the only path. Many sous chefs work their way up by starting in entry‑level kitchen jobs, mastering each station and developing leadership skills through experience and on‑the‑job training.

What are the typical duties of a sous chef during a shift?

During service, sous chefs oversee stations, taste dishes, correct errors and support cooks who are falling behind. They also manage inventory, plan menus, enforce safety rules and often jump in to cook or plate food when needed.

How long does it take to become a sous chef?

There is no fixed timeline, but it usually takes several years of kitchen experience. A cook typically works their way up from prep or line positions, mastering stations and demonstrating leadership before being promoted to sous chef.

Is being a sous chef mostly management or cooking?

The role blends both. Sous chefs spend much of their time supervising staff, scheduling and solving problems, but they also cook, plate and develop recipes. Their hands‑on culinary work complements their management duties, making them both leaders and active participants in the kitchen.