How to become a sous chef

How to become a Sous Chef

In addition to a passion for food and cooking, becoming a sous chef often requires a blend of formal training, kitchen experience, and skill development. Here’s an overview of the pathway to the career:

High School Diploma or Equivalent
Most employers expect at least a high school diploma or GED. Courses in home economics, nutrition, business, or hospitality can be helpful.

Certificate or Diploma in Culinary Arts
Many individuals who wish to work as sous chefs complete a culinary arts program at a culinary institute, community college, or technical school. The typical curriculum covers menu planning, cooking methods, nutrition, food safety, knife techniques, kitchen operations, and management.

Associate or Bachelor’s Degree
While less common than a certificate or diploma from a culinary school, some aspiring sous chefs earn an Associate or Bachelor’s Degree in Culinary Arts or Food Service Management, or Hospitality Management.

Bachelor’s programs in these disciplines often include courses in business and restaurant management, accounting and budgeting, human resources, and food science. These topics are generally not covered in the associate-level curriculum, due to the program’s shorter duration.

Professional Kitchen Experience
Start in entry-level roles such as prep cook, line cook, or commis (junior) chef. Seek jobs in professional kitchens where you can learn from skilled executive chefs or sous chefs. Work in different kitchen stations (grill, sauté, pastry, etc.) to develop a well-rounded understanding of operations. Show initiative, reliability, and a strong work ethic – chefs often promote from within.

Develop Key Skills
As essential as culinary and kitchen operations knowledge are, several soft skills are also crucial:

• Leadership – Sous chefs supervise kitchen staff and must manage teams effectively.
• Organization and time management – They must keep kitchens operating smooth during high-pressure service hours.
• Communication – Clear communication with chefs, staff, and front of house is critical.
• Attention to detail – Consistency in taste, presentation, and hygiene is essential.
• Problem solving – Ability to handle issues quickly and calmly during busy shifts is central to the role.

Advance to Sous Chef
Once you’ve built enough experience, usually three to five years, you can apply for or be promoted to a Sous Chef role. In some cases, you might first become a Junior Sous Chef or Chef de Partie, then move up.

Continue Learning
Attend workshops and consider earning certifications. Stay updated on culinary trends, nutrition, and sustainability practices.

Certifications
There are several certifications for sous chefs that can enhance credibility, demonstrate professional competence, and improve job prospects. To earn these credentials candidates must commonly provide proof of relevant training and work experience, and pass both written and practical exams.

• Certified Sous Chef (CSC) – Offered by the American Culinary Federation (ACF), the largest and most recognized professional organization for chefs in the US, the CSC credential provides access to networking events, job boards, competitions, and continuing education.
• Worldchefs Global Culinary Certifications – The Worldchefs certification program is a prestigious skills recognition framework designed for culinary professionals around the world. Created with leading employers, this framework provides validation of individuals’ culinary skills, knowledge, and experience against a global benchmark. These are the nine credentials offered by the organization: Worldchefs Certified Commis Chef, Worldchefs Certified Chef de Partie, Worldchefs Certified Sous Chef, Worldchefs Certified Chef de Cuisine, Worldchefs Certified Pastry Chef, Worldchefs Certified Executive Chef, Worldchefs Certified Master Chef, Worldchefs Certified Master Pastry Chef, Worldchefs Certified Culinary Educator.
• Specialized Certifications – Various certifications, in specializations such as pastry arts, plant-based cuisine, nutrition and wellness, and a wide range of global cuisines, are offered by numerous culinary schools and institutions.
• ServSafe Manager Certification – Developed by the National Restaurant Association (NRA) and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, the ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a restaurant’s kitchen and ensuring compliance with health codes.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the chef community and the restaurant industry at large:

• Research Chefs Association (RCA) – The RCA focus blends culinary arts with food science (culinology). Sous chefs involved in product development or food innovation, in particular, would benefit from membership in this association.
• International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
• Regional and Local Chef Societies – These organizations, based throughout the world, offer regional and local networking and educational opportunities, supporting both culinary professionals and students.