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”

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

Related Technology & Tools

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

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