Head Chef vs. Sous Chef: What Are the Differences?

A head chef and a sous chef are both important positions in a professional kitchen. Though they share some similarities, there are several key differences between the two. In this article, we discuss the similarities and differences between a head chef and a sous chef, and we provide tips for aspiring chefs who are interested in pursuing either role.

What is a Head Chef?

Head Chefs are responsible for the overall culinary operation of a restaurant, cafe, hotel or other food service establishment. They develop menus, order supplies, oversee food preparation and cooking, and ensure that food is served promptly and at the correct temperature. Head Chefs also train and supervise kitchen staff, and may be responsible for hiring and firing decisions. In larger establishments, Head Chefs typically delegate some of these tasks to a Sous Chef or other kitchen manager. Head Chefs typically have several years of experience working in a professional kitchen, and many have completed culinary arts training at a vocational school or community college.

What is a Sous Chef?

Sous Chefs are responsible for assisting the Head Chef in all aspects of food preparation and kitchen management. They typically have a good understanding of all culinary techniques and are able to execute them to a high standard. Sous Chefs often oversee the day-to-day operations of the kitchen in the Head Chef’s absence. They develop menus, order supplies, and train and supervise kitchen staff. Sous Chefs also often take on the role of Head Chef in smaller restaurants. In larger kitchens, they may specialize in a particular area of food preparation, such as pastry or sauce making.

Head Chef vs. Sous Chef

Here are the main differences between a head chef and a sous chef.

Job Duties

A head chef oversees all kitchen staff, including sous chefs and other cooks. They may delegate tasks to them and provide feedback on their work. A sous chef is in charge of the section of the kitchen they’re in charge of, such as the sauté station. They may also manage servers who ask them questions about the menu or ingredients.

A head chef may train new hires, either doing so themselves or delegating that task to another member of staff. A sous chef may do the same for servers or bussers. Both jobs have a lot of management duties, but a head chef has more supervisory responsibilities than a sous chef.

Job Requirements

The job requirements for a head chef and sous chef are very similar. Both positions require at least some formal culinary training from a cooking school or culinary arts program. Many chefs also have experience working in restaurants, which can give them the opportunity to learn from more experienced professionals. Some chefs also pursue certification through organizations like the American Culinary Federation (ACF).

Head chefs typically need more experience than sous chefs. They might start out as line cooks before eventually moving up to sous chef positions. Once they become head chefs, they are responsible for managing the kitchen staff and overseeing all aspects of food preparation. Head chefs also develop menus and create new dishes. Sous chefs work under the head chef and often help with menu development and recipe creation. They also supervise the kitchen staff and help with food preparation.

Work Environment

Head chefs and sous chefs work in different environments. A head chef typically works in a restaurant or hotel kitchen, where they oversee the entire staff of cooks and ensure that all food is prepared correctly. They may also travel to other locations to train new employees on how to prepare certain dishes.

Sous chefs usually work in smaller kitchens with fewer employees. They often have more responsibilities than head chefs because they’re working in a smaller space. Sous chefs may also be responsible for cleaning their own stations after preparing meals.

Skills

Both head chefs and sous chefs are responsible for managing the kitchen staff and ensuring that food is prepared correctly and in a timely manner. They both benefit from having strong leadership skills to motivate and manage their team. Both positions also require excellent organizational skills to keep the kitchen running smoothly.

However, there are some key differences in the specific skills used on the job. Head chefs typically have more experience than sous chefs and often develop a specialty or style of cooking. As a result, they may use more creative skills when developing new dishes or menu items. Sous chefs usually assist the head chef with day-to-day tasks and may not have as much opportunity to be creative. Instead, they tend to use more technical skills, such as knife skills, to prepare ingredients according to the head chef’s specifications.

Salary

The average salary for a head chef is $57,796 per year, while the average salary for a sous chef is $51,182 per year. The average salary for both positions may vary depending on the size of the restaurant, the location of the restaurant and the level of experience the chef has.