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A sous-chef is second in command in the kitchen. They work underneath the head chef. They are in charge when the head chef is unavailable, organizing the kitchen and supplies and supervising food preparation.
Chefs spend most of their workdays on their feet in hot conditions. Additionally, they work with sharp knives and hot stoves, so cuts and burns are common.
According to the U.S. Bureau of Labor Statistics, the field is projected to grow 11% between 2018 and 2028, much faster than the general job market.