Career Profile: Sous Chef
A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef de cuisine and 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 ensures that all food production workers are performing their duties as prescribed by the quality standards of the executive chef.
National Median Salary:
Sous chefs who work in fine-dining restaurants require a degree from a 2- to 4-year degree institution, in addition to many years of experience in different areas of the kitchen.
The food service industry is projected to grow from a $379 billion industry in 2007 to one totaling $558.3 in 2008. Employment of sous chefs is expected to grow at a rate of 10% every year until at least 2016.