Sous Chef

From the French word Sous, roughly translating to the Under Chef. The Sous Chef is the right-hand of the Head Chef and effectively second in command in the kitchen. Depending on the size of the establishment, there may be levels of Sous Chef; Junior Sous, Sous Chef and Executive Sous. The Sous Chef is above the rank of Chef de Partie (CDP).

He/she reports directly to the Executive Chef. The Sous Chef has the potential to be a Head Chef and therefore works in the mold of a Head Chef. That is, many of the Head Chef responsibilities may be delegated to the Sous Chef. The Sous should be familiar with the kitchen to the extent of being able to cover the Head Chef. They might have to attribute approx. 25% of their time to administrative tasks, as well as taking on additional administrative tasks from the Head Chef. The Sous Chef would have a firm grasp of gross profit margins/percentages of all the dishes, services and menus.

If you have strong leadership qualities or would like to develop them. It is also the stepping-stone to greater responsibility and reward, that is, the Head Chef role. A Sous Chef would often have the responsibility of the presentation of plates. They would be the source of new ideas and in charge of seasonal menu changes. If perseverance is a quality that you have or would like to develop, then being a Sous Chef could be for you.

Qualifications will always help cement a good application. As will character and good attitude. There are 3 main pathways to becoming a Sous Chef, all requiring workplace experience to a varying degree depending on the competence of the candidate, the size of the establishment canvassing a Sous Chef role and the promotional opportunities within. The 3 pathways are; 1. Enter workplace at a low level without qualifications or experience (realising Sous Chef position estimate; additional 3-6 years), 2. Graduate from a 3-year College programme (realising Sous Chef position estimate; additional 1-3 years), 3. Graduate Independent Culinary Academy 4-month programme (realising Sous Chef position estimate; additional 0-1 years).

Employers will look for the assurances of qualifications and/or experience. What they seek is competent, tenacious individuals who show initiative and craft skills to perform the job well. They will also be searching for the trait hospitality. Recruitment is a fickle and expensive business. As a result, it can feel a little frosty at times but for the right candidate the process is full of excitement and opportunities. Worth bearing in mind, the initial unknown quantities on both sides. The employer will want a high level of certainty that the individual is capable and with ongoing potential. The employee will want to know that the parameters of the work suit them/their skill set and is beneficial to their career path. WhitePepper’s Level 4 Diploma in Professional Culinary Arts has various commercially relevant skills and experiences built-in to help create a robust graduate portfolio.

A Sous Chef will manage the organisation and standards in the kitchen, as well as training new chefs and compile work schedules. They will need to supervise team members by managing under-performance and support/reward good performance to achieve goals set. They will be receptive of new workloads – portioning tasks and delegating to the wider team. A firm handle on Gross Profit is also crucial. Companies will have a GP percentage target ranging from between 65% and 85%. See the correct calculation below:

(selling price – *CoS) / selling price

= Gross Profit Margin (GP).

* = Cost of Sales

GP x 100

 = Gross Profit Margin Percentage.

In line with the responsibilities and duties required of a Sous Chef their salary is amongst the highest of the kitchen staff. Salary will be dependent on the size of the establishment and operation. Also, the location of the company and the Sous Chef’s prior achievements and ongoing potential. According to Indeed, 2023; Sous Chef Salaries range from £27,830 to £38,885. Notably, some of the better and more well-paid jobs won’t feature here, as they will not have to recruit so publicly. Sous Chefs may also be privy to bonuses and benefits.