Job Description: A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the executive chef. In a large establishment, the sous chef may be in charge of food production for one kitchen; in a smaller operation, the sous chef may ensure that all food production workers are performing their duties as prescribed by the quality standards of the executive chef.

Educational Paths: Formal training may take place at a community college, technical school, culinary arts school, or a 2-year or 4-year college with a degree in hospitality. Sous chefs who work in fine-dining restaurants usually require many years of training and experience.

Job Outlook: Job opportunities are expected to be good, despite slower than average employment growth, due to the large numbers of workers who leave the occupation and need to be replaced. However, keen competition is expected for jobs at upscale restaurants.

For more information about the education, training, salary or job outlook for sous chefs, please click here to visit The Bureau of Labor Statistics.

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