The executive sous chef is in charge of the kitchen and is responsible for overseeing all the activities that get played out there. Learn more about working as a Sous Chef here. The sous chef receives less glory than the chef de cuisine, and they also make less pay than an executive chef (sous chefs earn between $28,000 and $65,000) [source: Cooking Schools 101]. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. In French, the term literally means “under chef,” and this individual is an important part of the restaurant he or she works in, ensuring that everything runs smoothly whether or not the head chef is present. May require a bachelor's degree in area of specialty. Define sous-chef. Sous chefs can technically work anywhere there is a kitchen. Almost all sous chefs work their way up to their position from an entry-level job like a dishwasher or line cook. What does a sous chef do? Most chefs at whatever level work split shifts, including weekends and evenings. Sous chefs who have degrees in the culinary arts typically also have worked in test kitchens and in partner hotels and other institutions. How to use sous in a sentence. Sous-chef definition, the second in command in a kitchen; the person ranking next after the head chef. The sous-chef de cuisine is second in command, and translated it literally means ‘under chef’. The uninitiated often think of a sauce as something bright in color, thick in texture and bold in flavor. What sort of hours would I work? Sous Chef jobs. A "Sous Chef" answers directly to and assists the Head Chef or Executive Chef of a usually smaller restaurant. The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. Most individuals start their sous chef careers by starting in entry-level positions. It’s important that a sous chef be intimately familiar with all the activities of the kitchen and be prepared to do them in a pinch. Saucier Chef: Job Description, Duties and Requirements. For example, a five-star hotel will have very different needs to a professional catering business. A sous chef is the second in command in a kitchen. A sous-chef de cuisine (French: "under-chef of the kitchen") is a chef who is "the second in command in a kitchen; the person ranking next after the executive chef." Manage the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet functions to ensure a quality, consistent product is produced which conforms to all Hotel/Resort Franchise standards. Belted Post 9: I studied with a french sous chef for a few months and he taught me how delicate and magical a good sauce can be.