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”

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Plan and price menu items.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• 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.
• Coordinate and supervise work of kitchen staff.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Bake breads, rolls, cakes, and pastries.
• Turn or stir foods to ensure even cooking.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Keep records and accounts.
• Prepare relishes and hors d'oeuvres.
• 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.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Substitute for or assist other cooks during emergencies or rush periods.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Season and cook food according to recipes or personal judgment and experience.

Related Technology & Tools

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

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