Sous Chef

A sous chef is the second in command in a professional kitchen, working directly under the executive chef. You help plan menus, order ingredients, schedule and supervise the cooks, and make sure every dish leaves the pass on time and up to standard. During service you step in anywhere needed, tasting food, fixing problems, and keeping the line moving. You also enforce food safety and sanitation, train new cooks, and handle inventory and costs. The work is physically demanding, fast, and usually involves nights, weekends, and holidays.