Will “Sous Chef” be Replaced By Robots? 🤔
96% Chance of Automation
“Sous Chef” will almost certainly be replaced by robots.
This job is ranked #641 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.
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.
- 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
- Breakfast Cook
- Banquet Cook
- Back Line Cook
- Vegetable Cook
- Station Cook
- Specialty Foods Cook
- Specialty Cook
- Sandwich Artist
- 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
- Broiler Chef or Cook
- Banquet Chef
- Assistant Cook
Tasks for “Sous Chef”
- Plan and price menu items.
- Keep records and accounts.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Substitute for or assist other cooks during emergencies or rush periods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- 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.
- Coordinate and supervise work of kitchen staff.
- 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.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Related Technology & Tools
- Pasta cookers
- Salamander ovens
- Commercial microwave ovens
- Rotating rack ovens
- Food steamers
- Paring knives
- Personal computers
- Conveyor ovens
- Rotisserie ovens
- Wok ranges
- Gas grills
- Boning knives
- Cimeter knives
- Filet knives
- Smoking cabinets
- Point of sale POS computer terminals
- Pizza ovens
- Utility cutlery
- Meat and cheese slicing machines
- Chefs' knives
- Meat saws
- Food slicing machines
- Convection ovens
- Microsoft Excel
- Point of sale POS restaurant software
- Recipe cost control software
- Inventory management software
- Menu planning software
- Food safety labeling systems