Recently, I have been doing a job search in Florida for a Sous Chef position with good results across the board. So, I believe Florida is one area with a growing market for this type of position. However, I also believe that within each individual company a different title may be attached to the actual duties of a Sous Chef. For example, I found that some companies simply use the term "Working Chef" or "Chef Manager" as a title for similiar duties performed by a Sous Chef. The title, Sous Chef, is a common title in the foodservice industry and, in most cases, a salaried management position with benefits. However, regardless of your title, if you are skilled at a number of kitchen operations, can train kitchen personnel, and perform any or all of the Executive Chef's duties in his absence, you are performing the job of a Sous Chef. My advice is, if you are looking at Sous Chef positions, don't go just by the title, look at the actual duties required and the benefits attached. As well, in your interviews, be specific about what you actually do in your present position. I believe the position of Sous Chef is one that remains stable in the industry. It is a position that requires the ability to "switch hats" at any given point, from a line cook to a manager in a moment's notice.