Entry-Level Sous Chef Salary
The average pay for an Entry-Level Sous Chef is $39,301 per year.
$29,063 - $49,218
$10.20 - $17.65
|Salary||$29,063 - $49,218|
|Bonus||$482.69 - $5,079|
|Total Pay (|
XTotal Pay combines base annual salary or hourly wage, bonuses, profit sharing, tips, commissions, overtime pay and other forms of cash earnings, as applicable for this job. It does not include equity (stock) compensation, cash value of retirement benefits, or the value of other non-cash benefits (e.g. healthcare).)
|$24,099 - $46,781|
|Hourly Rate||$10.20 - $17.65|
|Hourly Tips||$0.00 - $2.08|
|Overtime||$15.02 - $26.19|
|Bonus||$482.69 - $5,079|
|Total Pay (||$24,099 - $46,781|
Pay Difference by Location
Sous Chef Advice
Q: What do you wish you knew about your job when you first started out?
Sous Chef in Arroyo Grande:
"Always follow the recipe."
Do what the executive chef says but learn everything from anything. Learning bit from bit will get you farther and better than taking shortcuts while cooking.
Sous Chef in Berkley:
"I wish I knew how long the hours would typically be."
If you don't absolutely love it, you will be happier doing something else. You often work the hardest when the rest of the world is at play or celebrating. 14-15 hour days are a regular thing.i often work under tremendous scrutiny.in my position really good communication skills, diplomacy, and an ability to think and react quickly under a lot of pressure have been key to my success.it can be very satisfying and rewarding.bonds you make will last a lifetime and you never stop learning.
Sous Chef in Memphis:
Be prepared to work a lot, and "crap" does roll down hill. You will pick up the class for those above you, and be depended upon by those below you.
Sous Chef in Portland:
Work as many hours as you can and never quit, no matter hard hard it gets. It's about the journey not the destination.
Sous Chef in Buffalo:
"Late hours around drugs and alcohol."
You must be willing to put in the long hours ...and learn from the chef.
Sous Chef in Middletown:
"Wish I had my own tools."
Have an open mind, be willing to learn and work long hours and don't be afraid to take charge.
Sous Chef in San Francisco:
"Be Passionate, Love What You Do And Anything Is Possible."
Stay focused, don't sweat the small stuff, take notes, everything is a learning process regardless good or bad, and know your business. And your business is the kitchen, everything in that kitchen is your business every employee, every product in the refrigerator, every uniform is your business. You need to own that business and I'm not saying monetarily, I'm saying in your heart. You need to own everything that happens in that building and and you'll be a better sous chef and right hand to YOUR chef. Remember there are no great chefs without great sous chefs and there are no great sous chefs without great cooks and prep cooks and dishwashers. We sweat and the team we bleed as a team we eat as a team we fail as a team about you but I don't like to fail. Also remember loyalty, dedication and respect to your staff, the product and most importantly YOUR chef!
Key Stats for Sous Chef
Rated 4 out of 5
based on 103 votes.