How to Become a Sous Chef in 5 Steps

Research what it takes to become a sous chef. Learn about job opportunities, training and certification options to find out if this is the career for you.

What is a Sous Chef?

Sous chefs work directly under head chefs to help run a kitchen, and they're usually found at higher end restaurants. The sous (meaning 'under' in French) chef assists the head chef. As the assistant, you'll be in charge of the kitchen and staff in the head chef's absence. You'll cook, season and prepare a variety of dishes, and will be responsible for the overall presentation of the food. Managing other kitchen workers, delegating tasks, keeping the kitchen stocked and estimating the amount of food required each day are some of your duties.

The following chart provides an overview of what you need to know about entering this field.

Training Required	Available through community, technical and culinary schools, and/or via apprenticeships
Education Field of Study	Knife skills; planning menus; nutrition; baking techniques
Key Responsibilities	Assist head chef; prepare and present food dishes; estimate and stock daily food supply
Certification	Certified Sous Chef credential through the American Culinary Federation
Job Growth (2020-2030)	25%* (chefs and head cooks)
Median Salary (2020)	$53,380* (chefs and head cooks)

Source: *U.S. Bureau of Labor Statistics

Step 1: Finish High School

The first step to becoming a sous chef is to finish high school. While in school, consider taking electives in cooking, health, sanitation, chemistry, nutrition, biology, math and business. During this time, begin researching the career and training programs near you. You may also want to shadow a sous chef to see his or her daily activities.

Step 2: Complete a Professional Training Program

Training programs for chefs are available at community colleges, vocational schools and culinary schools. Certificate programs, which can take 1-2 years, are available for sous chefs and apprentice chefs. Associate of Applied Science in Culinary Arts programs generally last two years. During your training, you'll learn knife skills, menu planning, nutrition, food storage and safety procedures in addition to culinary and baking techniques.

Step 3: Complete an Apprenticeship

You may enter an apprenticeship program in addition to, or instead of, other formal training programs. The American Culinary Federation (ACF) sponsors apprenticeship programs nationwide (www.acfchefs.org). These programs combine classroom instruction with practical experience. These 2- and 3-year apprentice programs allow you to earn money while learning how to cook in an industrial kitchen.

Step 4: Obtain Certification

While certification is not required, it shows a higher level of professionalism and may be beneficial in getting a job. The ACF offers a Certified Sous Chef designation if you meet education and experience requirements and pass both a written and practical exam. You must have five years of experience as a culinarian and 50 hours of continuing education credits. You must also have taken courses in food safety and sanitation, nutrition and supervisory management.

Step 5: Consider Job Opportunities

Working as a sous chef often requires long hours during evenings and weekends, and the job can be intense during peak serving hours. Even so, competition in top restaurants can be fierce. The U.S. Bureau of Labor Statistics anticipated growth in employment opportunities of around 25% from 2020-2030 (www.bls.gov). Opportunities for advancement may include moving into a chief or executive chef position, opening a restaurant or becoming a personal chef, caterer or instructor.

What Are Some Related Alternative Careers?

Those with a passion for food and cooking can enjoy many career options. Bakers focus on the creation of pastries and breads, as well as desserts. In food service management, the daily operation of a business is overseen. This position might involve more administrative work than a sous chef, and it often involves direct interaction with customers as opposed to focusing on the kitchen itself. Cooks might also supervise food preparation workers, who perform tasks such as cutting, slicing, mixing, and other tasks that keep a kitchen functional. All of these positions require very little formal education and can be learned through on-the-job training, although cooks can attend culinary school.