What Does a Sous Chef Do?
The sous chef runs the kitchen line when the executive chef is away from it, which in practice is most service periods. They set the prep list each morning, check deliveries, expedite or jump on a station when tickets pile up, and make the call when a plate is wrong. Between services they train cooks, write schedules, place orders and keep the walk-in rotated and labeled. Sous chefs work in restaurants, hotels, clubs, catering kitchens and hospitals, and the role is the usual step between lead line cook and chef.
Other Job Titles for This Work
Workers in this occupation report titles such as Banquet Chef, Chef, Cook, Executive Chef (Ex Chef), Executive Pastry Chef, Executive Sous Chef, Food and Beverage Director, Head Cook.
Sous Chef Duties and Responsibilities
The primary responsibilities of a sous chef include:
- Write daily prep lists based on reservations, par levels and what is left in the walk-in.
- Check in deliveries for weight, temperature and quality and reject product that does not meet spec.
- Expedite during service, calling tickets, checking plates for portion and presentation, and keeping stations in sync.
- Cover any station on the line when a cook is out or falls behind.
- Teach cooks recipes, knife work, plating and station setup, and correct technique on the spot.
- Place orders with food and supply vendors and keep food cost in line with the chef's targets.
- Walk the kitchen for sanitation, labeling, date rotation and holding temperatures, and fix problems before a health inspector finds them.
- Build the cook schedule and approve time punches in the timekeeping system.
- Test and cost new dishes with the chef, working out recipes and plating for specials and menu changes.
- Take inventory each week and track waste to find where food cost is leaking.
Required Skills and Qualifications
To succeed as a sous chef, you will need the following skills and qualifications:
- Strong line cooking on every station, from saute and grill to garde manger
- Expediting a full dining room while keeping ticket times and plate quality consistent
- Food cost math, including recipe costing, yields and menu pricing in Microsoft Excel or Google Sheets
- Food protection manager certification such as ServSafe Manager, required in many jurisdictions
- HACCP-based food safety practices for cooling, holding, labeling and allergens
- Scheduling and labor control with timekeeping software such as ADP eTIME
- Leading a crew under pressure with direct instructions and a level voice
- Knife skills, butchery and large-batch production
Education and Training
About 54 percent of workers in this occupation report an associate's degree, usually in culinary arts, and 17 percent a post-secondary certificate from a culinary program. Culinary school helps, though most kitchens weigh line experience more heavily, and plenty of sous chefs came up through dishwasher, prep cook and line cook jobs without a degree. Expect to spend several years on the line before being trusted to run it. Many health departments require a certified food protection manager on site, so plan to pass the ServSafe Manager or an equivalent exam. The American Culinary Federation's Certified Sous Chef credential is optional and recognized.
Salary and Job Outlook
Typical pay: $48,440 - $78,750 per year, with a median of $62,470.
The range covers the middle half of earners nationwide. Source: U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics, May 2025, Chefs and Head Cooks.
Demand for skilled Sous Chefs remains strong as the restaurant and hospitality industry continues to expand. Full-service restaurants, hotels, and catering operations consistently seek experienced kitchen leaders who can manage staff and maintain quality. Sous Chefs with diverse culinary training and strong leadership abilities are well-positioned for advancement to head chef or executive chef roles. The growing emphasis on farm-to-table dining and specialized dietary options creates additional opportunities for professionals with broad skill sets.
Sous Chef Pay Range
| Earners | Annual pay |
|---|---|
| Bottom 10% earn less than | $37,900 |
| Bottom 25% earn less than | $48,440 |
| Median (half earn more, half less) | $62,470 |
| Top 25% earn more than | $78,750 |
| Top 10% earn more than | $98,560 |
Highest-Paying States for Sous Chefs
The states with the highest median pay for this occupation are Rhode Island ($79,930), Hawaii ($77,360), District of Columbia ($76,420), Washington ($76,010), North Dakota ($74,740). Pay is lowest in Iowa ($47,990), Arkansas ($46,170), Louisiana ($45,570).
Median pay in all 51 states with BLS data
| State | Median annual pay |
|---|---|
| Alabama | $62,400 |
| Alaska | $52,190 |
| Arizona | $59,890 |
| Arkansas | $46,170 |
| California | $64,500 |
| Colorado | $65,400 |
| Connecticut | $64,310 |
| Delaware | $61,440 |
| District of Columbia | $76,420 |
| Florida | $58,240 |
| Georgia | $66,230 |
| Hawaii | $77,360 |
| Idaho | $52,000 |
| Illinois | $58,830 |
| Indiana | $52,190 |
| Iowa | $47,990 |
| Kansas | $58,390 |
| Kentucky | $48,070 |
| Louisiana | $45,570 |
| Maine | $57,010 |
| Maryland | $61,590 |
| Massachusetts | $69,540 |
| Michigan | $60,070 |
| Minnesota | $62,600 |
| Mississippi | $54,850 |
| Missouri | $64,480 |
| Montana | $57,470 |
| Nebraska | $60,510 |
| Nevada | $62,380 |
| New Hampshire | $63,400 |
| New Jersey | $74,280 |
| New Mexico | $62,250 |
| New York | $70,670 |
| North Carolina | $61,130 |
| North Dakota | $74,740 |
| Ohio | $53,990 |
| Oklahoma | $58,540 |
| Oregon | $63,600 |
| Pennsylvania | $63,860 |
| Rhode Island | $79,930 |
| South Carolina | $71,860 |
| South Dakota | $48,470 |
| Tennessee | $69,810 |
| Texas | $56,080 |
| Utah | $59,060 |
| Vermont | $65,440 |
| Virginia | $63,270 |
| Washington | $76,010 |
| West Virginia | $61,100 |
| Wisconsin | $61,300 |
| Wyoming | $73,170 |
What the Work Is Like
O*NET surveys people who work as chefs and head cooks about their daily conditions. Of those surveyed:
- 96% spend more than half the workday on their feet
- 96% say teamwork is very or extremely important in their job
- 92% work indoors in a climate-controlled space every day
- 92% use their hands on tools, objects or controls for more than half the day
- 88% wear safety gear such as gloves, safety glasses or a hard hat every day
- 88% work against deadlines every day
- 88% use email every day
Education Workers Say the Job Needs
| Education level | Share of workers |
|---|---|
| Associate's degree | 54% |
| Post-secondary certificate | 17% |
| High school diploma or GED | 13% |
| Some college | 8% |
Tools and Software Sous Chefs Use
Tools and equipment
Software
Is This Job a Good Fit for You?
People who do well in this job tend to enjoy leading, persuading and making business decisions as well as hands-on work with tools, machines or the outdoors.
Skills O*NET rates most important: Coordination, Monitoring, Speaking, Social Perceptiveness, Time Management, Management of Personnel Resources.
Knowledge areas used most: Food Production, Production and Processing, Customer and Personal Service, Personnel and Human Resources, Administration and Management.
Preparation: O*NET places this occupation in Job Zone 3 of 5, which means medium preparation.
Related Careers
These jobs use similar skills, according to O*NET's related-occupation data:
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Sources
- U.S. Bureau of Labor Statistics, Occupational Employment and Wage Statistics, May 2025.
- O*NET 30.1 Database, occupation 35-1011.00 (Chefs and Head Cooks). View on O*NET OnLine.
This page includes information from the O*NET 30.1 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. The Job Explorer has modified some of the information; USDOL/ETA has not approved, endorsed or tested these changes.