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| *Ostroff, Fair and Company>>>Food Service |
Sous Chefs...how much schooling did you have to complete and how long? |
I am VERY interested in becoming a Sous Chef. I have 2 kids and I work full time. Any advice about the amount of schooling is required and how much work experience u need to have to become one? Can someone accurately explain the process in becoming one? And explain the difference between the different chef titles? The Sous Chef backs up the Head Chef. You will need solid kitchen experience with proficiency in prep and line, you must be able to jump in anywhere needed and be available for any shift day or night 7 days a week. Be prepared to work 60 to 80 hours a week and that's usually a salaried position so no overtime either. You can't get there by school alone, in fact if you go to school and don't have any experience, you'll be looking at fast food and casual dining for $8/hour. Best thing to do is get a second job in a restaurant and check it out. If you are now saying, but I have kids so I can't work that much, look elsewhere. Food service is great work but it takes a huge amount of time away from home. Source(s): Many happy years in the back of the house The Sous Chef is basically being the second in command to the Head Chef. You are just one step away from running the kitchen, and there will be times you'll do so in the Head Chef's absence. To land the job of Sous Chef, you not only just need culinary education, but also solid work experience. Like any job, you could work your way up to Sous Chef by being promoted within the kitchen if the Chef has enough confidence in you. If there's no way to move up in your current workplace, then you should apply for vacant Sou Chef jobs in other places and see if you can land one there. |
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