One way or another, the sous chef designation bridges the professional gap between line cooks and the Executive Chef. As a sous chef working in a large kitchen or institution, you may be one of several staffers who hold the position.
Think of the position as ‘assistant chef’, in much the way you might thing of a lower level, front of the house supervisor, as ‘assistant manager’. If you are a culinary student whose ultimate goal is to be an Executive Chef, focus your efforts on mastering each kitchen ‘station’, with an eye toward advancement. On-the-job experience is essential for any kitchen worker who wants to climb the ladder, so sous chef is generally not considered to be an entry-level position. The brigade system formally delineates the position of each kitchen worker, and while its strict application depends on the type and size of the kitchen, in most cases a sous chef will be present, as an integral part of the management team.įor culinary students, obtaining a sous chef position is often eyed as a hallmark level of achievement.
Souschef definition pro#
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’.
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