Sous chef

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A sous chef is a chef ranking just below an executive chef or chef de cuisine. The word "sous" is French for "under", related to the word "sub" in English.

The sous chef is directly in charge of production. Because the executive chef's responsibilities require spending a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the kitchen staff.

A direct executive assistant of the executive chef, the sous chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Kitchens often have more than one sous chef, with each having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.


Sous chef

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