|Competencies||Food expert, Kitchen planning and management skills|
A Sous-Chef de Cuisine also Under-chef of the kitchen is the “the second in command in a kitchen; the person ranking next after the head chef.”  Because the sous-chef is second in command, he or she holds a lot of responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution that uses a commercial grade kitchen, such as a restaurant, hotel, or cruise ship.
The sous-chef has many responsibilities, since the executive chef essentially has “bigger fish to fry.” Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and they must make sure all food that goes to customers is of the best quality to make customers happy.
Smaller operations may not have a sous-chef, while larger operations may have more than one.
Most sous-chefs get to their position through training, experience, and “working their way up the ladder” so to speak. Another way to advance to the sous-chef position is through getting a college degree, which includes the knowledge to qualify to take the Red Seal for the Journeyman Cook exam. A year after completing the exam, it is possible to enrol in the Chef Program to take an exam with the Canadian Culinary Foundation. Lastly, after completing 4-5 years of working experience, one can apply to the Certified Chef de Cuisine program. All in all, becoming a sous-chef takes time and dedication. 
A sous-chef generally makes between $30,000 to $40,000 plus gratuities, although it is possible to make much more working at a high-end location.
- McBride (2006). p. 8.
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