Sous Chef
A Sous Chef is the second-in-command in a professional kitchen, working directly under the Head Chef or Executive Chef. Think of them as the kitchen's deputy manager who helps run daily operations, supervises other cooks, and steps in to lead when the Head Chef is away. The term "Sous Chef" comes from French, literally meaning "under-chef." They're crucial team members who ensure food quality, maintain kitchen standards, and help with menu planning. Similar roles might be called Kitchen Supervisor, Assistant Head Chef, or Junior Head Chef, but Sous Chef is the most commonly recognized title in the industry.
Examples in Resumes
Served as Sous Chef managing kitchen operations and staff of 15 line cooks
Sous Chef responsible for inventory management and menu development
Promoted from Line Cook to Sous Chef, overseeing food preparation and quality control
Typical job title: "Sous Chefs"
Also try searching for:
Where to Find Sous Chefs
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How do you handle kitchen staff conflicts and maintaining team morale?
Expected Answer: Look for answers demonstrating leadership experience, conflict resolution skills, and ability to maintain positive work environment while ensuring productivity.
Q: How do you manage food costs and inventory while maintaining quality?
Expected Answer: Candidate should explain practical experience with budget management, inventory systems, supplier relationships, and strategies to reduce waste while maintaining high standards.
Mid Level Questions
Q: What systems do you use to ensure food safety and kitchen cleanliness?
Expected Answer: Should demonstrate knowledge of health regulations, cleaning schedules, temperature monitoring, and food storage protocols.
Q: How do you handle a busy service period when you're short-staffed?
Expected Answer: Look for answers showing ability to prioritize tasks, reorganize staff duties, maintain quality under pressure, and lead by example.
Junior Level Questions
Q: What experience do you have with menu planning and recipe development?
Expected Answer: Should show basic understanding of menu creation, portion control, and ability to maintain consistent food quality.
Q: How do you organize your daily prep work?
Expected Answer: Should explain basic kitchen organization skills, time management, and ability to prepare for service efficiently.
Experience Level Indicators
Junior (0-2 years)
- Basic kitchen management
- Food preparation supervision
- Kitchen safety and sanitation
- Basic staff scheduling
Mid (2-5 years)
- Menu planning and costing
- Inventory management
- Team leadership
- Quality control
Senior (5+ years)
- Kitchen operations management
- Budget control
- Staff training and development
- Advanced menu engineering
Red Flags to Watch For
- No health and safety certification
- Limited experience in high-volume kitchens
- Poor communication skills
- Lack of leadership experience
- No knowledge of cost control or budgeting
Related Terms
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