What is it like working as a Sous Chef?
Sous Chef in Dublin:
"Great and fun."
Pros: That there is always something to learn everyday and so many ways to do in a different way. Talking to people and making different dishes for people to try to eat everyday.
Cons: I have no cons at this moment. Being away from my family can be stressful at time's.
Sous Chef in Indianapolis:
"I am actually a cook although I have worked as a Sous Chef."
Pros: The opportunity to communicate with customers from time to time.
Cons: Poor scheduling.
Sous Chef in Trenton:
Pros: I love making food. I take a lot of pride in what I do and I am continuously trying to learn something new everyday.
Cons: Sometime it can be stressful when there is a lot of work to be done in a little time.
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)
What is it like working as a Sous Chef at Centerplate, Inc.?
Sous Chef in Columbus:
Pros: I have freedom to explore and experiment with food. Managing other people. Being involved in major decisions.
Cons: I get second guessed and am kept out of the loop on things that I think are important sometimes. Don't always feel like a leader when being overruled.