A sous chef may be employed by any establishment that operates a commercial kitchen. The most common employers of sous chefs, however, are restaurants and hotels, followed by cruise ships and casinos.
The culinary chef position of sous chef comes with a great deal of responsibility. Reporting directly to the executive chef, the successful sous chef will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the executive chef when needed and assist them in resolving any problems that may arise on the job.
A sous chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs.