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Executive Chef (Chef de Cuisine) Also known as a head chef or a master chef, an executive chef is the overall kitchen boss. This position is the pinnacle of any chef career.

A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef. In large kitchens, sous-chefs generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.

The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more overarching role. They direct how food is presented on the plate and are the person behind food quality control.

As an executive sous chef, you are second-in-command in a restaurants kitchen, answering to the executive chef.

A capable, loyal, and trustworthy sous chef is a gift that few chefs take lightly. Being a great sous doesnt require diplomas from fancy culinary schools, but it does require that you know how to cook, how to perform in a professional kitchen, and that you respect and take care of your crew.

Executive chefs may rarely cook, while head chefs are the highest-ranking people in the kitchen and are directly involved in food preparation. Both positions involve some level of business management, with executive chefs duties being more systemic, while head chefs are more hands-on.

Both the Sous Chef and Executive Sous Chef can step up if the EC is away for the day, taking on all of the managerial and administration when necessary. The Executive Sous Chef, however, will likely coordinate more closely with the managerial team and EC on projects outside of food prep and menu development.

Sous Chef Job Responsibilities: Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards.