What is it like working as a Sous Chef?
Sous Chef in Santa Monica:
"Pastry Sous Chef."
Pros: - Teaching our team.
- Working with fresh seasonal ingredients and creating new recipes.
- Seeing impact of managing inventory and production efficiently.
- Working to develop a new and growing company.
Cons: - The hours can be challenging (10 hours / day without a break is normal, 12+ is normal at least 2 to 4 times a month)
- In the food industry if you are short staffed it hits you hard, hiring is challenging as your often working "on the floor" while trying to hire and train replacements (or if someone is out sick you have their shift on top of your own existing duties)
Sous Chef in Brooklyn:
"I Feel Underpaid For The Level Of Responsibility I Have."
Pros: Working in a kitchen with a great group of employees.
Cons: Highly understaffed and over worked. We don't meet our deadlines because of unachievable, unreasonable goals.