Sous chefs: Salary, career path, job outlook, education and more
Sous chefs are a kitchens second-in-command. They supervise the restaurants cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.
- Education Required
- Although postsecondary education is not required for chefs and head cooks, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges. Candidates are typically required to have a high school diploma or equivalent to enter these programs.
- Training Required
- Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.
- Job Outlook
-
The projected percent change in employment from 2016 to 2026: 10% (Faster than average)
(The average growth rate for all occupations is 7 percent.) - Licenses/Certifications
- Although not required, certification can show competence and lead to advancement and higher pay. The American Culinary Federation certifies personal chefs, in addition to various levels of chefs, such as certified sous chefs or certified executive chefs. Certification standards are based primarily on work-related experience and formal training. Minimum work experience for certification can range from about 6 months to 5 years, depending on the level of certification.
- Median pay: How much do Chefs and Head Cooks make?
- $43,180 Annual Salary
- $20.76 per hour
Careers for Chefs and Head Cooks
- Banquet chefs
- Chefs de cuisine
- Chefs de froid
- Executive chefs
- Executive chefs, head cooks, and chefs de cuisine
- Head chefs
- Head cooks
- Kitchen chefs
- Master chefs
- Pastry chefs
- Personal chefs
- Private household chefs
- Private household cooks
- Sushi chefs