Popular television shows like Top Chef and Master Chef have glorified the cool factor in restaurant work. The chef and their team conduct “art” and “put their heart on the plate” in what seems like an exciting and passionate work environment. Head chefs are like great military leaders, barking out orders to their scrambling restaurant staff. One of the workers on the front lines of the restaurant scene today is the sous chef. They provide the backbone of service, serving as second-in-command to the head chef, with a great deal of responsibility for running kitchen operations.

What’s it really like to be a sous chef? Is it a necessary step toward becoming a head chef? What are the day-to-day activities of this culinary and operational expert? This article has the answers you need to understand the world of today’s modern sous chef.

A Day in the Life of a Sous Chef

Sous chef Michael Gibney literally wrote the book on what the career is like. Sous Chef: 24 Hours on the Line, was published a few years ago as a way to show others the daily tasks hidden behind the title. The tasks are myriad; from preparing and cooking alongside the head chef to ordering, overseeing cleaning and prep work, to managing the kitchen staff.

But don’t make the mistake of thinking the sous chef is just the taskmaster; the love of food must be built into the genetic structure of these talented professionals. Gibney writes about this love, describing his inspection of some new food stores that just arrived in his restaurant:

“The Sicilian pistachios, forest green, are soft in your hands, succulent in your mouth. They are rich and sweet, like no nut you’ve had before. You twist the cap on the argan oil, and a sumptuous perfume fills the air. Drops of the golden liquid trickle down the neck of the bottle onto your knuckles. Wasting it would be a sin. You lick it off. “

But the sous chef is more than a food connoisseur; they are the functional heart of what makes a kitchen run. Some of the daily tasks of a sous chef include:

• development of menus and meal planning;
• ordering, inventorying, and inspecting food delivery quality;
• prepping food;
• overseeing the cleanliness of the kitchen and food storage facilities;
• scheduling and dealing with kitchen staff;
• understanding and tracking the costs and return on food items;
• reporting to and collaborating with the head chef; and
• prepping food and overseeing service.

The job requires great organizational skills, a love and knowledge of cooking, and the patience and stamina to do the job well. They should be creative and decisive in their decision-making.

How to Start Your Sous Chef Career with Escoffier

Becoming a sous chef is one of the most rewarding achievements in the culinary world. It takes passion, precision, and years of dedication to move from chopping vegetables to running a professional kitchen. The sous chef is the backbone of restaurant operations—the bridge between the executive chef’s vision and the kitchen brigade’s execution. If your goal is to earn that title, here’s a clear, step-by-step guide on how to start your journey through one of the most respected culinary institutions in the world: Auguste Escoffier School of Culinary Arts.

Step 1: Understand What a Sous Chef Does

Before enrolling in culinary school or applying for kitchen jobs, it’s crucial to understand the role. The sous chef (literally “under chef” in French) is second-in-command in a professional kitchen. They manage the team, ensure dishes are consistent in flavor and presentation, handle inventory, maintain food safety standards, and step in for the executive chef when needed.

Sous chefs balance creativity with management skills. They must lead by example, train new cooks, and solve problems quickly during busy service. The job is equal parts artistry and logistics.

Step 2: Get Educated at Escoffier

A professional education gives you a foundation that experience alone can’t match. At the Auguste Escoffier School of Culinary Arts, you’ll study classical and contemporary cooking techniques grounded in Escoffier’s philosophy of efficiency, flavor balance, and respect for ingredients.

What You’ll Learn:

• Knife skills, flavor development, and mise en place (kitchen organization)

• Classical French cuisine, sauces, and modern plating techniques

• Nutrition, menu design, and cost control

• Kitchen management, leadership, and communication skills

• Food sustainability and farm-to-table practices

Escoffier offers on-campus and online programs, allowing you to earn a Culinary Arts Diploma or Associate Degree in Culinary Arts at your own pace. The curriculum includes hands-on kitchen training as well as externships in real restaurants, hotels, and catering companies—giving you the experience you’ll need to land your first professional kitchen job.

Graduates leave Escoffier with not just cooking skills but a professional portfolio, industry certifications (such as ServSafe), and job placement assistance through the school’s extensive employer network.

Step 3: Get Experience in the Kitchen

While culinary school lays the groundwork, practical experience is where your craft takes shape. Most sous chefs start at the very bottom of the brigade system. Be prepared to:

• Begin as a dishwasher, prep cook, or pantry cook, learning kitchen hierarchy and teamwork.

• Advance to line cook, mastering specific stations (grill, sauté, pastry, etc.) under the pressure of real service.

• Learn speed, consistency, and composure during rush hours—skills that no classroom can fully replicate.

• Develop relationships with mentors—your executive chef or head chef will often guide your growth and help you move up.

The key is persistence. Many professional sous chefs spend five to ten years building their experience, mastering timing, communication, and leadership.

Step 4: Build Your Skills Beyond Cooking

A successful sous chef is both a technician and a strategist. The Escoffier curriculum helps prepare you for the broader aspects of leadership, but you’ll also need to refine:

• Management Skills: Overseeing kitchen staff, delegating tasks, and handling conflict with professionalism.

• Organization: Keeping track of inventory, prep lists, and scheduling.

• Budgeting and Cost Control: Understanding food cost percentages, portion control, and ordering systems.

• Sanitation and Safety: Ensuring the kitchen meets all health regulations.

• Creativity and Collaboration: Assisting in menu development and presentation ideas.

The more versatile you are, the more valuable you become. A sous chef who can manage both front and back-of-house relations is indispensable to any restaurant.

Step 5: Earn Certifications and Build Your Network

While Escoffier provides foundational education and industry connections, continuing education and networking are vital. Certifications such as ServSafe Manager or the American Culinary Federation’s Certified Sous Chef (CSC®) credential add credibility to your resume.

Networking can open doors to mentorships, private chef roles, or management positions in hotels, resorts, and catering. Attend industry events, join culinary associations, and stay in touch with Escoffier’s alumni network—one of the most respected in the culinary field.

Step 6: Step into Leadership

Once you’ve gained the skills, education, and experience, the transition to sous chef happens naturally. Many restaurants promote from within, choosing line cooks who have proven reliability, creativity, and leadership.

At this level, you’ll oversee daily operations, direct your brigade during service, and collaborate with the executive chef on new dishes and menus. Your job is to ensure quality and consistency—every plate that leaves your kitchen carries your signature of excellence.

Step 7: Keep Growing

The best chefs never stop learning. Continue experimenting with cuisines, exploring international flavors, and refining your plating style. Escoffier offers advanced courses and professional workshops that help chefs evolve with industry trends.

Many sous chefs go on to become executive chefs, culinary directors, or even restaurant owners. The discipline and leadership you develop along the way are transferable to every corner of the hospitality industry.

Your Career Starts Here

Every great chef began somewhere—with passion, a knife, and a willingness to learn. The Auguste Escoffier School of Culinary Arts is more than a culinary program—it’s a launching pad for those who dream of building a lasting, creative career in food.

If you’re ready to turn your passion for cooking into a profession, start your journey with Escoffier today.

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It’s a lucrative, challenging role – and Gecko Hospitality is standing by to help you take it on. Contact our restaurant industry recruiters to find out more about how to become a sous chef today. Bon appetite!