Sous-Chef

Sous-chef is the French brigade title for the chef who works directly beneath the head chef or chef de cuisine. The sous-chef helps manage daily kitchen operations, supervises the brigade and ensures that food quality, production and service standards are maintained. The role is both culinary and managerial.

Typical responsibilities

• Supervise cooks and coordinate station responsibilities.
• Plan and verify mise en place, prep lists and production schedules.
• Lead service and manage the pass when required.
• Train, coach and support kitchen employees.
• Monitor food safety, sanitation, storage and receiving standards.
• Assist with ordering, inventory, labour scheduling and food-cost control.
• Step in for the chef de cuisine when the chef is absent.

Sous-chef versus chef de partie

A chef de partie is usually responsible for a specific station. The sous-chef oversees multiple stations and supports the overall operation. In smaller kitchens, the sous-chef may also work a station during service.

Chef’s note: A strong sous-chef does more than cover the chef’s absence. The role requires leadership, communication, technical skill and the ability to build reliable systems that allow the kitchen to perform consistently.