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So you’ve got your heart set on being an executive chef. But you know there will be several stops along the way that may prepare you for the role of head chef. One of those landmark roles in the brigade de cuisine is the sous chef.
Understanding what it takes to become a great sous chef can help you build a career in the culinary arts. If you aspire to be an executive chef commanding a team in your own kitchen, this knowledge may help you as you move toward your goal.
Sous Chef: The Kitchen’s Second-in-Command
The word “sous” is French for “under” and “chef” originally translates as “chief”—so a sous chef is positioned directly under the executive chef. It’s essentially the second most important job in the kitchen’s hierarchical structure, or the brigade de cuisine, invented by Georges Auguste Escoffier.
Large hotels, convention centers, and high-volume restaurants may have many sous chefs, whereas smaller restaurants would usually have one kitchen lead and one sous chef operating between that lead and the rest of the staff.
As the second-in-command, the sous chef is the operational backbone of a professional kitchen. They’re responsible for carrying out the executive chef’s vision consistently, managing people and service flow, and keeping the kitchen running under pressure.
In practice, this means the sous chef oversees daily kitchen operations, leads the team during service, and steps in to make critical decisions when the executive chef is not present. The sous chef plays a hands-on leadership role that touches nearly every part of daily kitchen operations.
The Kitchen Hierarchy
Professional kitchens often follow a structured hierarchy, known as the brigade de cuisine, to clearly define responsibilities and keep service running efficiently.
- Executive Chef: In charge of the entire kitchen and may oversee a few restaurants
- Sous Chef: Under the executive chef and manages all kitchen staff, as well as kitchen operations
- Garde Manger: Prepares chilled dishes like hors d’oeuvres, salads, and charcuterie boards
- Patissier: Creates the dessert menu and oversees the development of sweet menu items
- Saucier: Responsible for the creation of all sauces, including soups and stews
- Commis Chef (Line Cook): Performs a bulk of the cooking at a select station in the kitchen
- Prep Cooks: Responsible for “prep” work like peeling and chopping vegetables
What Does a Sous Chef Do?
Sous chefs are called upon to support executive chefs and represent them in their absence. Sous chefs must be able to think on their feet, make sound snap decisions, and come up with creative concepts for the restaurant. Other daily responsibilities may include:
- Training: The sous chef is often responsible for training new staff members and managing the team.
- Scheduling: A sous chef may create schedules for the entire kitchen staff, as well as oversee payroll.
- Safety: Most sous chefs might also mandate safety regulations and monitor sanitation practices.
- Inventory: Sous chefs may also track and order inventory, as well as ensure the kitchen staff has what they need in terms of tools and supplies to seamlessly deliver a finished product.
- Menu and Recipe Development: Sous chefs might also assist the executive chef with menu design and the strategic selection of key ingredients.
Sous Chef Job Requirements and Core Skills
Preparing for a sous chef role typically involves meeting a set of professional requirements and developing a well-rounded skill set over time. The breakdown below outlines the core technical and leadership skills commonly expected of chefs working toward this position.
Sous Chef Skills at a Glance
| Hard Skills (Technical & Operational Skills) | Soft Skills (Leadership & Interpersonal Skills) |
| Advanced cooking techniques across multiple stations | Leadership and team management |
| Menu execution and quality control | Clear, calm communication |
| Inventory management and ordering | Decision-making under pressure |
| Scheduling and payroll oversight | Adaptability and problem-solving |
| Food safety and sanitation compliance | Accountability and reliability |
| Recipe standardization and consistency | Mentorship and staff development |
Obtain a Culinary Arts Education
Although this may not be mandatory, many sous chef positions may require some sort of formal culinary education. Students enrolled in culinary school at Escoffier can build practical skills in the kitchen by diving into foundational concepts sous chefs may need to know.
These concepts can include:
- Food service management
- Menu planning
- Culinary math
- Business development
This type of thorough training, along with working up the kitchen hierarchy, could increase your chances of getting hired or securing a position at a restaurant or foodservice establishment.
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Gain Credibility Through Entry-Level Positions
A sous chef isn’t an entry-level position by any means, so it can be rare to secure this position right out of culinary school.
Most sous chefs have worked their way up the kitchen ladder, starting in entry-level positions such as prep or line cook. These jobs can provide chefs with a foundational understanding of how to run each station in the kitchen, which can help build credibility.
Build the Skills and Grit Needed for Promotion
Many sous chefs will put in long hours—possibly even 12-hour shifts—to get the job done while continuing to gain experience under the senior executive chef. The position can be viewed as a stepping stone to rising to the top. Sous chefs who exude discipline and the right skill set can be promoted to an executive chef position.
A Day in the Life of a Sous Chef
A sous chef’s day may begin early in the morning with a review of the menu for the day to ensure all ingredients are prepared. They check inventory, place orders, and coordinate with the executive chef to finalize the plan for service.
During the day, the sous chef oversees prep work, keeps stations fully stocked, and assists line cooks if necessary. They may take time to train new staff and ensure that kitchen standards and safety protocols are being followed.
They stay busy, always looking for ways to keep the kitchen running smoothly.
Once the last order has been filled and the kitchen is closed, the sous chef’s job is not over. They ensure the kitchen is properly cleaned, inventory is checked, and everything is ready for the next day.
What Makes a Good Sous Chef?
This role can require a range of skills as well as a specific, goal-oriented mindset. Here’s a rundown of the competencies you may need to develop.
A sous chef can be vital to the success of a kitchen
Cooking Skills
It seems obvious, right? But an effective sous chef needs an exceptional level of cooking prowess. They must be prepared to jump into any part of the line, for any reason—when the line is missing a cook or to speed up the line when meal service peaks, for example.
A sous chef should have the skills to execute a wide range of dishes, from salads to complex entrees, using a variety of culinary techniques in rapid succession.
Organizational Skills
Because their tasks may vary day-to-day, a good sous chef should be extremely organized. They should also be quick-thinking, adaptable, and calm under pressure.
The sous chef might help the executive chef with meal planning, keep tabs on kitchen supplies and ingredients, make sure the kitchen is up to sanitation standards in time for daily service, and much more.
Sous chefs can also manage kitchen logistics. This includes coordinating staff schedules, ensuring punctuality, and personally stepping onto the line to cover for late or absent team members.
Leadership and Communication Skills
These skills go hand-in-hand. While the executive chef is technically in charge of the kitchen, it’s often the sous chef who performs much of the hands-on management.
Ideally, a sous chef will be able to train and supervise the kitchen staff and then help them carry out the executive chef’s intentions for cooking and plating the meal.
The sous chef must project confidence and an air of authority required to manage staff in an often busy, loud, and stressful environment. Keeping the entire team working towards a common goal is a big, yet rewarding undertaking. It requires clear communication and an ability to motivate everyone, all while performing their own tasks as a professional cook on the line.
A strong sous chef can juggle all of these demands, even when the team is feeling overworked and stressed.
Reliability
This can be the essential foundation of a strong working relationship between the executive chef and the sous chef. For any kitchen to succeed, the sous chef must demonstrate competence and reliability.
Arriving early, staying late, and completing tasks ahead of schedule are actions that can set a sous chef apart.
As a sous chef, you may be expected to work up to 12 hours a day. But for many, this level of dedication to the craft is worth it. There is the satisfaction that comes from earning the trust and support of your lead chef, the respect of your coworkers, and being part of a successful restaurant.
The sous chef can gain critical acclaim when the executive chef or the restaurant does, and they can also more easily advance to the head of the brigade should the executive chef decide to leave.
Sous chefs should be ready to delegate kitchen tasks and execute the restaurant menu.
Sous Chef Salary and Job Outlook
When considering a sous chef role, pay and long-term opportunities can be an important part of the picture.
According to the U.S. Bureau of Labor Statistics, chefs and head cooks—which includes sous chefs—earned a median annual wage of $60,990 in 2024 (the latest available information as of Feb. 2026). Positions in larger kitchens, fine dining restaurants, or high-volume operations may offer higher earning potential, especially as leadership responsibilities grow.
The BLS also projects employment for chefs and head cooks to grow 7% through 2034, faster than the average for all occupations. For chefs willing to build experience and take on leadership roles, this outlook reflects steady demand across restaurants, hotels, and other foodservice environments.
Wage and employment data are based on national averages and may vary by location, employer, experience level, and other factors. This information does not guarantee employment or salary outcomes.
Embarking on the Journey to Sous Chef
Exploring how to become a good sous chef takes unwavering dedication and perseverance but is a very rewarding career if you have the passion and drive.
The position offers the chance to learn, grow, and potentially lead a kitchen as an executive chef in the future. For those willing to put in the hard work and time, the rewards can include respect, recognition, and achieving your culinary goals.
Think you have what it takes to pursue a culinary career? Talk to us about Escoffier’s academic, financing, and career plans.
FAQs
A sous chef’s day typically begins with reviewing the menu, checking inventory, and coordinating with the executive chef to finalize the service plan. Throughout the day, they oversee prep work, keep stations stocked, train new staff, and ensure kitchen standards and safety protocols are followed.
They may also jump on the line to assist with cooking during peak service, create schedules for kitchen staff, and handle end-of-day tasks like cleaning oversight and inventory checks.
The executive chef is in charge of the entire kitchen and may oversee multiple restaurants, while the sous chef is second-in-command and manages all kitchen staff and daily operations. The sous chef supports the executive chef and represents them in their absence, handling hands-on management tasks like training staff, scheduling, and monitoring safety. Large operations may have multiple sous chefs, while smaller restaurants typically have one executive chef and one sous chef.
While not always mandatory, sous chef positions may require formal culinary education. Culinary school can provide training in concepts sous chefs may need, including food service management, menu planning, culinary math, and business development.
Sous chefs also often work their way up through entry-level positions like prep cook or line cook, gaining foundational experience in how to manage every station in the kitchen before stepping into the sous chef role.
Sous chef is not an entry-level position, so it’s rare to secure this role right out of culinary school. Sous chefs often work their way up the kitchen hierarchy over several years, starting in entry-level positions like prep cook or line cook.
This progression could potentially take just a few years with the right combination of culinary education, hands-on experience, and demonstrated leadership skills.
A good sous chef often needs exceptional cooking skills to jump into any part of the line at any time, along with strong organizational abilities to manage varied daily tasks. They should also possess leadership and communication skills to train and supervise kitchen staff effectively, especially in busy and stressful environments.
Reliability can be essential as well—sous chefs may work long shifts and must demonstrate competence and dedication to earn the trust of the executive chef and respect of the team.
The sous chef position can be demanding and stressful, often requiring long hours—possibly 12-hour shifts—in a busy, loud kitchen environment. They must be quick-thinking, adaptable, and calm under pressure, making changes on the fly when supplies or staff are unavailable. However, for culinary professionals, this level of dedication can be rewarding, offering the satisfaction of earning trust, respect, and the opportunity to potentially advance to executive chef.
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