by: Deborah S. Hildebrand

The sous chef walks into the kitchen. The pace is hectic. Before the dinner rush even begins the kitchen is buzzing with the preparation of soups, sauces and other basics that can be prepped ahead of time. It’s hot and crowded There are a variety of sounds and smells. You know that old saying, “If you can’t take the heat, stay out of the kitchen?” It was probably first said by a sous chef.

What is a Sous Chef?

In French sous (pronounced ‘sue’) means ‘under,’ so a sous chef is literally the person who works directly under the executive chef in a kitchen. The sous chef is flexible when it comes to handling unexpected emergencies and creative enough to offer menu ideas and presentations that wow the guests.

As the second in command, the sous chef supervises the kitchen staff, from dishwasher to line cook, along with coordinating food preparation. In addition, he or she helps with inventory, pricing, menu planning and health and safety around the kitchen. The sous chef is a jack-of-all trades as well as the master. A sous chef can prep, chop, mix, sauté, grill, flambé, bake and whatever else needs to be done.

If your ultimate career goal is to be an executive chef or to open your own restaurant, you need to have experience as sous chef.

How Can I Become a Sous Chef? The best road to a culinary career begins with a great education. Earning a degree in the culinary arts and working in a kitchen provides the knowle