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, where higher means 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”
- Bake breads, rolls, cakes, and pastries.
- Turn or stir foods to ensure even cooking.
- Keep records and accounts.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Plan and price menu items.
- 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.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Season and cook food according to recipes or personal judgment and experience.
- Prepare relishes and hors d'oeuvres.
- Coordinate and supervise work of kitchen staff.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- 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.
Related Technology & Tools
- Conveyor ovens
- Commercial microwave ovens
- Personal computers
- Food steamers
- Point of sale POS computer terminals
- Boning knives
- Cimeter knives
- Rotisserie ovens
- Food slicing machines
- Meat and cheese slicing machines
- Smoking cabinets
- Pizza ovens
- Gas grills
- Wok ranges
- Chefs' knives
- Pasta cookers
- Rotating rack ovens
- Paring knives
- Salamander ovens
- Filet knives
- Utility cutlery
- Convection ovens
- Meat saws
- Inventory management software
- Food safety labeling systems
- Microsoft Excel
- Point of sale POS restaurant software
- Recipe cost control software
- Menu planning software