What Is a Sous Chef?
A sous chef is a kitchen employee who works directly for the chef de cuisine or executive chef. They've worked their way up to the position of sous chef, either at the restaurant where they work or in another.
By the time a cook becomes a sous chef, he or she should have mastered the methods required to prepare all of the restaurant's dishes. In addition, they should be able to operate and, in some situations, repair kitchen equipment.

What Does Sous Chef Mean?
In the kitchen, sous chef is French meaning under-chef. The executive chef or chef de cuisine is the person in charge. Sous chefs are in charge of the kitchen and speak for the chef, commanding the same level of respect as the chef has gained.

What Are the Qualifications for a Sous Chef?
To become a sous chef, a cook must be able to cook every menu item, be able to step in and replace anyone cooking on the line in an emergency, and be able to step into the top position if the chef de cuisine is unavailable. They should have worked at every station in the kitchen, be well organized, and be knowledgeable about ordering and pricing analysis for the full menu. Because they are the ones who train the new kitchen personnel, a sous chef should also be a skilled instructor.
They frequently accelerate service (informing each cook when to begin preparing the food so that all orders for a single table are ready at the same time) and are the last to see the food before it is delivered to the dining room. They are the masters in quality assurance.

What Is a Sous Chef Salary?
A sous chef's annual pay in the United States is $45,000. The average salary ranges from $26,000 in Wyoming to $60,000 in wealthy urban regions like Seattle and New York City, depending on the locale.

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