If you’re considering a career in Hospitality but lack extensive kitchen experience, you might be curious: What exactly does a sous chef do? Simply put, they oversee everything that happens in the kitchen.
Let us elaborate, have you ever wondered how famous chefs like Gordon Ramsay or Jamie Oliver manage their restaurants while also owning other businesses, appearing on TV shows, and writing cookbooks? The truth is, they don’t do it alone.
Typically, these chefs hold the title of executive chefs, a position that’s almost like the CEO of the kitchen. Not all executive chefs achieve celebrity status, but they all share the responsibility of shaping a vision for a restaurant or kitchen. However, to execute that vision, they need to rely on a dedicated team — and the person who leads that team is the sous chef.
Sous chefs at a glance
When you ask “What is a sous chef?” the answer is clear: they’re the second in command. If an executive chef is the CEO of a kitchen, then a sous chef acts like the vice president. They are crucial to the kitchen’s operation, working closely with the executive chef to ensure smooth running.
Sous chefs oversee all kitchen activities, managing teams and daily operations. They must excel in inventory management and cooking techniques, often specialising in specific cuisines like Italian or French.
A great sous chef is also a strong leader. They are seen as managers by kitchen staff, requiring excellent organisational skills and the ability to communicate clearly. Flexibility and the capacity to handle mistakes calmly are also essential traits, as is the ability to resolve issues promptly.
What is a sous chef responsible for?
There’s no typical day in the life of a sous chef. One moment, they might be planning daily specials and placing orders; the next, they could be skilfully working the saute or grill stations.
Managing kitchen expenses is a critical task for sous chefs. They’re in charge of keeping costs under budget, which includes portions and plating. A great sous chef is good at balancing reasonable costs in supplies with the best quality products for each diner.
Coordinating schedules for chefs and assistants is also on the sous chef’s to-do list. Sous chefs maintain impeccable kitchen standards, including sanitation and safety protocols, before every shift.
Additional duties and responsibilities include:
- Working with the head chef to plan the menu – Menu planning is a vital part of a sous chef’s work. Planning a menu combines the logistics of schedules and supplies with the creativity of the executive chef.
- Make sure the kitchen is fully stocked – They oversee stock levels and liaise with suppliers to ensure the kitchen is well-equipped.
- Keeping the kitchen up to standards for every shift – Sous chefs supervise and give detailed instructions to the cleaning staff.
- Managing the staff’s shifts – Sous chefs organise the schedules and make sure the team is in the kitchen as needed. They also cover emergencies like filling in for anyone who’s late or misses a shift.
As managers, sous chefs deal with the staff and need to keep them aligned and working for the same goals. This makes good communication and working well under pressure essential skills for a sous chef. They should always guide the staff and keep calm when dealing with issues before or during a shift.
Effective communication between the head or executive chef and the sous chef is also vital. As second in command, sous chefs respect the executive chef’s vision while proactively suggesting improvements when opportunities arise.
The path to becoming a sous chef
If you’re curious about the role of a sous chef, you might also be interested in other key positions within a kitchen. Like many organisations, kitchens structure their teams into distinct levels, each handling specific tasks essential for kitchen operations.
Dishwasher
Dishwashers are responsible for washing cutlery, dishes, and pots or pans.
Prep cook
Prep cooks prepare ingredients for cooking, which includes tasks like peeling vegetables and maintaining kitchen cleanliness. While you don’t necessarily need formal training to become a prep cook, but it may improve your odds of landing a job.
Commis chef
Commis chefs are junior staff members who work closely with line cooks to gain practical experience. Some commis chefs may have basic qualifications.
Line cook
Line cooks, also known as station cooks, manage specific sections of the kitchen. They often work independently but may have support staff in larger kitchens, specialising in roles like butchery, pastry, or vegetable preparation.
Sous chef
The sous chef, or second chef, serves as the deputy to the head chef. They step in to lead the team as needed and bridge management duties with hands-on kitchen work. Business management experience is just as important as cooking skills for sous chefs.
Sous chefs are typically found in larger kitchens, whereas smaller kitchens may have each cook responsible for their own station.
Head chef
Head chefs oversee kitchen operations, managing teams and liaising with vendors. They are responsible for menus, budgets, and daily expenses in kitchens without an executive chef.
Executive chef
An executive chef is the highest leader in the kitchen hierarchy, often gourmet or renowned restaurants. They focus on managerial decisions and menu planning, collaborating closely with suppliers.
Executive chefs manage multiple locations and prioritise administrative tasks over daily cooking duties, ensuring the kitchen operates smoothly and maintains its culinary standards,
Working your way up to sous chef
Enrol in AXIS Institute’s Hospitality programs to gain a competitive edge in the job market.
Begin with our SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 111871G) to start your journey as a commis chef or line cook. This qualification provides essential entry-level experience.
Advance further with our SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 111871G). This program enhances your managerial skills, equipping you to confidently oversee hospitality operations.
What is a sous chef’s salary?
Sous chefs typically earn between $75,000 to $80,000 annually, with an average hourly rate of $38.46 per hour, according to Indeed. Entry-level roles start at $70,000 per year, while experienced sous chefs can earn up to $90,000 per year. But keep in mind that how much a sous chef makes depends a lot on experience, type of workplace, and even your location.
Are you ready to start a career as a sous chef? Contact us today to get started.