Tips on How to Become a Sous Chef

The sous chef is essentially the “right hand man” of the head chef. They start work in the kitchen before anyone else, and are usually the last to leave. They may be required to fill-in for other positions (even the head chef), and are responsible for all the small, overlooked details that are involved in kitchen work.

Training

Like the head chef, a sous chef must be trained up to three to six months in every area of the kitchen, and have a proven understanding of safety and sanitation. To be hired as a sous chef, most employers ask that the individual has at least two to five years of experience.

Certification

ServSafe

Almost all sous chefs complete their ServSafe certification, which can be completed online at www.servsafe.com. The exam takes 60 to 90 minutes to complete, and costs $95. There is also a program manual available, which can be completed in less than 90 days and costs $125. If you’re looking for in-class training, go to the ServSafe website and type in your city in the “Class Locator” search field.

Diplomas

A diploma may be a good idea if you don’t have any kind of work or kitchen experience. A diploma takes one to two years to complete, and is usually available at culinary schools or chef colleges, as well as some trade/technical schools, colleges, and some universities.

Degrees

Although a degree is not required to become a sous chef, it may be a good idea to invest a higher-level of culinary education. An associate’s degree in culinary arts takes one to two years to complete, while a bachelor’s degree takes four years and is generally more expensive. Both degrees are available in various culinary schools, chef colleges, and universities.

Jobs

As a sous chef you could work for any of the following:

• Restaurants
• Hotels
• Private companies
• Hospitals
• Schools
• Government (federal, state and local)
• Catering companies
• Prisons
• Cafeterias
• Cruise Lines
• Casinos
• Resorts
• Spas

Salaries

With one year of experience a sous chef can make $20,000, and up to $50,000 with over 20 years of experience. Sous chefs get paid the most working for local and federal government institutions.