Sous Chef Jobs

Required or preferred licenses and certifications for Sous Chef positions.

The following top skills are often required or desired to land a Sous Chef position

• a la carte
• American Cuisine
• Back of House
• Banquet Catering
• Batch Cooking
• Butchering
• Catering
• Coaching
• Communication Skills
• Cooking
• Cost Management
• Creative Cuisine
• Culinary Arts
• Culinary Management
• Customer Service
• Development
• Events
• Fine Dining
• Food and Beverage Management
• Food Cost Management
• Food Handling
• Food Preparation
• Food Quality
• Food Safety
• Food Service Management
• French Cuisine
• Handling
• Inventory Management
• Kitchen Equipment Maintenance
• Kitchen Management
• Knife Skills
• Labor Cost Management
• Labor Management
• Leadership
• Leading
• Management
• Menu Development
• Menu Planning
• Menu Writing
• Microsoft Excel
• Microsoft Office
• Ordering
• Organization
• Orientation
• Pasta Making
• Planning
• Portion Control
• Presentation
• Purchasing
• Recipe Development
• Regulations
• Sanitation
• Scheduling
• Scratch Cooking
• Seafood
• Staff Supervision
• Training and Development

Here are some other career titles that require similar skills

Top hiring companies for Sous Chef positions

Experienced and accomplished culinarians aren’t necessarily experienced and accomplished writers, so it isn’t uncommon for a chef to become overwhelmed when tasked with writing his or her resume. As a sous chef, you’ve paid your dues and progressed in your culinary career to a leadership role.

There are many folks out there who watch a show on the Cooking Channel or Food Network and think to themselves, “Hey, I could do that” or “Being a chef looks like a lot of fun.” It’s not all fun and games in the kitchen, however, and before diving headfirst into the culinary arts world, there are many things to consider

Are you considering a career as a private or personal chef? Is there even a difference? These two positions may be synonymous in some circles and require very similar skills, but there is one distinct difference: private chefs are employed by a single client, whereas personal chefs may work for a number of clients at any given time.