Will “Sous Chef” be Replaced By Robots? 🤔

Job Description

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Job Details

• The SOC (Standard Occupational Classification) code is 35-2014.00
• The Mean Annual Wage in the U.S. is $ 25,430.00
• The Mean Hourly Wage is $ 12.00
• Currently, there are 1,217,370 people on this job

☝️ Information based on the reference occupation “Cooks, Restaurant”.

Also Known As…

• Cooks, Restaurant
• Prep Cook (Preparation Cook)
• Pastry Baker
• Line Cook
• Grill Cook
• Fry Cook
• Cook
• Breakfast Cook
• Banquet Cook
• Back Line Cook
• Vegetable Cook
• Station Cook
• Specialty Foods Cook
• Specialty Cook
• Saucier
• Sandwich Artist
• Roundsman
• Railroad Cook
• Prep Person
• Lunch Cook
• Larder Cook
• Ice Cream Chef
• Garde Manger
• Foreign Food Specialty Cook
• Food Service Worker
• Executive Chef
• Dinner Cook
• Cook Apprentice
• Chef De Partie
• Chef de Froid
• Chef
• Broiler Chef or Cook
• Banquet Chef
• Assistant Cook

Tasks for “Sous Chef”

• Keep records and accounts.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Substitute for or assist other cooks during emergencies or rush periods.
• Coordinate and supervise work of kitchen staff.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Turn or stir foods to ensure even cooking.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Plan and price menu items.
• Prepare relishes and hors d'oeuvres.
• Bake breads, rolls, cakes, and pastries.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

Related Technology & Tools

• Personal computers
• Paring knives
• Pizza ovens
• Meat and cheese slicing machines
• Gas grills
• Point of sale POS computer terminals
• Convection ovens
• Utility cutlery
• Commercial microwave ovens
• Food steamers
• Filet knives
• Cimeter knives
• Charbroilers
• Salamander ovens
• Griddles
• Rotating rack ovens
• Boning knives
• Wok ranges
• Blenders
• Fryers
• Conveyor ovens
• Chefs' knives
• Smoking cabinets
• Meat saws
• Pasta cookers
• Rotisserie ovens
• Grinders
• Food slicing machines

• Microsoft Excel
• Food safety labeling systems
• Recipe cost control software
• Menu planning software
• Inventory management software
• Point of sale POS restaurant software