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“Sous Chef” will never be replaced by robots.
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Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Job Details
- The SOC (Standard Occupational Classification) code is 35-1011.00
- The Mean Annual Wage in the U.S. is $ 47,390.00
- The Mean Hourly Wage is $ 22.00
- Currently, there are 134,190 people on this job
☝️ Information based on the reference occupation “Chefs and Head Cooks”.
Also Known As…
- Chefs and Head Cooks
- Line Cook
- Head Cook
- Executive Sous Chef
- Executive Chef (Ex Chef)
- Corporate Executive Chef
- Cook
- Chef, Instructor
- Chef
- Certified Executive Chef (CEC)
- Banquet Chef
- Wedding Cake Designer
- Sushi Chef
- Second Baker
- School Cafeteria Head Cook
- Salad Chef
- Pie Maker
- Personal Chef
- Pastry Cook Apprentice
- Pastry Cook
- Pastry Artist
- Passenger Vessel Chef
- Pantry Chef
- Menu Planner
- Master Chef
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- Head Chef
- Head Baker
- Culinary Specialist
- Culinary Chef
- Culinary Artist
- Cooking Chef
- Cook Manager
- Confectioner
- Chocolatier
- Chief Cook
- Chef Manager
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Sous Chef”
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine how food should be presented and create decorative food displays.
- Meet with sales representatives to negotiate prices or order supplies.
- Record production or operational data on specified forms.
- Demonstrate new cooking techniques or equipment to staff.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Arrange for equipment purchases or repairs.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Check the quantity and quality of received products.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
Related Technology & Tools
- Paring knives
- Conveyer ovens
- Bone saws
- Cream whippers
- Garbage compactors
- Commercial coffee grinders
- Mixers
- Carbonated beverage dispensers
- Braziers
- Juice dispensers
- Double boilers
- Meat grinders
- Waffle makers
- Box graters
- Boning knives
- Kitchen shears
- Woks
- Commercial microwave ovens
- Salamanders
- Refrigerator thermometers
- Blenders
- Sieves
- Dry or liquid measuring cups
- Fire suppression blankets
- Gas stoves
- Vegetable brushes
- Kitchen fire extinguishers
- Infrared heat lamps
- Blast chillers
- Ice shaving or crushing equipment
- Rice cookers
- Parisian cutters
- Ice-making machines
- Fruit zesters
- Commercial coffeemakers
- Bread slicers
- Cappuccino makers
- Gas ovens
- Oyster knives
- Cake decorating tools
- Toasters
- Portion scales
- Kitchen tongs
- Rotisserie units
- Instant-read pocket thermometers
- Pasta machines
- Slicing machines
- Sifters
- Pizza ovens
- Electric stoves
- Chefs' knives
- Convection ovens
- Apple corers
- Electric ovens
- Electric deep-fat fryers
- Meat thermometers
- Knife sharpeners
- Pressurized steam cookers
- Food dicers
- Food smokers
- Personal computers
- Hot dog cookers
- Strainers
- Broilers
- Steam tables
- Food shredders
- Gas-powered deep-fat fryers
- Grills
- Rolling pins
- Griddles
- Laptop computers
- Melon ballers
- Steam kettles
- Food processors
- Desktop computers
- Vegetable peelers
- Mandolines
- Meat slicers
- Commercial dishwashers
- Juice extractors
- Plane graters
- Serrated blade knives
- Internet browser software
- EGS F&B Control
- Sage MAS 90 ERP
- Barrington Software CookenPro Commercial
- ADP eTIME
- EGS CALCMENU
- SoftCafe MenuPro
- GNOME Gnutrition
- Nutrition analysis software
- ReServe Interactive
- Culinary Software Services ChefTec
- Google spreadsheet
- Delphi Technology
- Axxya Systems Nutritionist Pro
- Microsoft Excel
- Email software
- Microsoft PowerPoint
- CostGuard
- Microsoft Office
- Microsoft Word
- Menu planning software
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software