A Sous Chef is the second-in-command in a kitchen, working directly under the Head Chef to manage staff, oversee food preparation, and ensure quality control. This role requires strong leadership, multitasking skills, and a deep understanding of culinary techniques to keep the kitchen running smoothly.
If you’re considering a career in restaurant kitchens, fine dining, or culinary management, understanding the pros and cons of becoming a Sous Chef can help you determine if this challenging and rewarding role is the right fit for you.
Search for Sous Chef jobs
Pros of Being a Sous Chef
Below, we’ll explore the key benefits of working as a Sous Chef, including career advancement, skill development, and leadership opportunities.
1. Strong Career Growth and Path to Executive Chef
One of the biggest advantages of being a Sous Chef is that it is the last step before becoming an Head Chef. This role provides essential management experience, including:
- Leading a kitchen team
- Controlling food costs and menu execution
- Managing restaurant operations and guest expectations
With time, experience, and strong performance, Sous Chefs can move up to:
- Head Chef – leading the entire kitchen and menu development
- Executive Chef– overseeing multiple restaurant locations
- Restaurant Owner – running their own food business
For ambitious Chefs, this role is a major stepping stone to high-level culinary careers.
2. Leadership and Team Management Experience
Sous Chefs supervise and mentor kitchen staff, handling responsibilities such as:
- Training and developing junior Cooks
- Assigning kitchen stations and duties
- Ensuring all dishes meet the restaurant’s quality standards
This experience builds leadership skills, preparing Sous Chefs for future Head Chef or management roles in the culinary industry.
3. Opportunity to Work in High-End Restaurants
Many Sous Chefs work in fine dining and Michelin-starred restaurants, where they:
- Prepare high-end dishes using premium ingredients
- Work alongside renowned Chefs and industry leaders
- Gain exposure to international cuisine and advanced cooking techniques
For Chefs passionate about gourmet cuisine and high-quality dining, this role provides prestige and valuable industry experience.
4. Creative Input in Menu Development
Unlike Line Cooks, who follow strict recipes, Sous Chefs often:
- Help develop new menu items and specials
- Experiment with flavors, plating, and presentation
- Provide feedback and suggestions on existing dishes
This creative freedom allows Sous Chefs to express their culinary vision while still working under the guidance of an Executive Chef.
5. Fast-Paced and Exciting Work Environment
The energy of a busy kitchen can be exhilarating, making this job ideal for those who:
- Thrive under pressure
- Enjoy solving problems in real-time
- Like the adrenaline rush of service
For those who love the fast-paced nature of restaurant kitchens, the Sous Chef role is one of the most engaging and fulfilling positions in the industry.
6. Competitive Salary and Benefits
Sous Chefs typically earn higher wages than Line Cooks, with additional perks such as:
- Performance-based bonuses
- Paid time off (in fine dining or corporate settings)
- Health benefits (depending on the employer)
While salaries vary, Sous Chefs in luxury restaurants, hotels, and cruise ships tend to earn above-average pay.
Cons of Being a Sous Chef
While the role has many advantages, it also comes with challenges, such as long hours, high stress, and physical demands.
1. Long Hours and Demanding Schedules
Sous Chefs often work 10- to 14-hour shifts, covering:
- Early morning prep work
- Lunchtime service
- Dinner rush and closing duties
Even on days off, Sous Chefs may be called in for emergencies or staff shortages. The demanding schedule can make work-life balance difficult, especially in high-end kitchens.
2. High-Stress and Fast-Paced Environment
Running a kitchen is high-pressure, with Sous Chefs needing to:
- Ensure all dishes are cooked to perfection and on time
- Handle customer complaints or special requests
- Solve staff conflicts and kitchen emergencies
For those who struggle under stress, this role can be mentally and physically exhausting.
3. Physically Demanding Work
Sous Chefs are on their feet for long hours, performing tasks such as:
- Lifting heavy pots, pans, and food supplies
- Chopping, grilling, and plating continuously
- Handling heat from stoves, ovens, and fryers
This physical strain can lead to long-term health issues if proper care isn’t taken.
4. Responsibility Without Full Executive Power
Although Sous Chefs handle many Executive Chef duties, they do not have full control over:
- Menu decisions (final say belongs to the Executive Chef)
- Restaurant policies and major business decisions
- Hiring and firing staff
This means carrying major responsibilities without complete authority, which can be frustrating for those eager to lead their own kitchen.
5. Dealing With Difficult Staff and Conflicts
Sous Chefs are responsible for:
- Managing diverse kitchen personalities
- Disciplining staff when needed
- Handling staff shortages and last-minute call-outs
If employees disagree with kitchen policies or work styles, resolving conflicts can be stressful and affect kitchen morale.
6. Intense Competition for Top Positions
While there are many Sous Chef opportunities, competition for high-end restaurant positions is fierce. To advance, chefs must:
- Continuously refine their cooking and leadership skills
- Network with industry professionals
- Be willing to relocate for better opportunities
This competitive landscape means long-term dedication is required to reach Executive Chef or higher positions.
Is Being a Sous Chef Worth It?
Becoming a Sous Chef is an excellent career move for Chefs who:
- Want to lead a kitchen and develop management skills
- Thrive in high-energy, high-stress environments
- Aim to become an Executive Chef or restaurant owner
However, the role requires long hours, physical endurance, and resilience. If you prefer a structured work schedule, low-pressure job, or a slower pace, this may not be the best fit.
For those with a passion for cooking, leadership, and culinary creativity, being a Sous Chef can be an exciting and rewarding step in a professional kitchen career.
Key Takeaways
When considering whether to become a Sous Chef, keep these factors in mind:
- Clear career progression, leading to Executive Chef roles
- High-pressure work environment, requiring leadership and multitasking
- Long and irregular hours, often exceeding 12-hour shifts
- Competitive salaries, especially in fine dining and luxury hotels
- Creative input, but with limited decision-making authority
- Physical demands, requiring stamina and endurance
FAQ for Aspiring Sous Chefs
The timeline varies, but most chefs spend 5–10 years working as Line Cooks or junior Chefs before being promoted to Sous Chef. Culinary school graduates may advance faster, but hands-on experience is the most important factor.
No, but culinary school can accelerate your career by providing training and industry connections. Many successful Sous Chefs start as Dishwashers or Line Cooks and work their way up without formal education.
The toughest parts include long hours, managing staff, handling stress, and working in a physically demanding environment. Maintaining a strong work ethic and passion for cooking is key to success.
Yes! Many Sous Chefs gain valuable experience before becoming Executive Chefs, restaurant owners, or hospitality consultants. This role provides the business and leadership skills needed to run a successful restaurant.
