Sous Chefs Jobs

Sous chef jobs are generally the second in command behind the executive chefs and head cooks in kitchens. They are in charge of all cooking and in some establishments may directly manage or supervise the kitchen staff in its entirety. In some instances they may cook from time to time or replace one of the line cooks but sous chef positions commonly ensure the accuracy of the orders and that they are distributed to the appropriate table.

As far as education and training, there are no specific educational requirements for sous chef employment. Workers typically have their high school diplomas and previous experience in food services industry. Formal training and coursework for these positions can be gained through on the job training and 2 to 4 year coursework programs at colleges or universities. The professional designation of Foodservice Management Professional (FMP) does not guarantee employment but is offered for workers that pass experience and formal training qualifications.

With nearly 3.1 million jobs in 2006, sous chefs were mostly employed in restaurants and other food services establishments and schools, universities, nursing care facilities, and hospitals following closely. According to the Bureau of Labor Statistics there will be an 11 percent increase in sous chef job employment during the 2006 to 2016 decade. This rate of employment will be practically as fast as the national average for all occupations and be attributed to the increase in population, demand for convenience, and increase in household income. Prospective job seekers that have the most experience will have the best opportunities for employment. 

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