Sous Chef Reviews

3.8
(848)
Highly Satisfied
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Based on 848 responses, the job of Sous Chef has received a job satisfaction rating of 3.76 out of 5. On average, Sous Chefs are highly satisfied with their job.
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Q: What is it like working as a Sous Chef?

November 2018
"Rising town."
Sous Chef in Tralee:
Pros: It is a town that is on the rise and has bright future ahead
Cons: For many year town hard bad reputation
October 2019
"Awesome."
Sous Chef in Melbourne:
Pros: Helping the elderly
Cons: Na
January 2014
"Strees."
Sous Chef:
Pros: Staff (friends at work) looks a family to me.
Cons: Be discriminated by boss and managers.
June 2014
"I Feel Underpaid For The Level Of Responsibility I Have."
Sous Chef:
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.
August 2014
"Very Rewarding, But Hard And Stressful."
Sous Chef:
Pros: Being able to please people, and working with food.
Cons: Long unsocial hours, hard work, low pay. No perks.
September 2014
"Not just cooking."
Sous Chef:
Being a sous chef takes many skills, being a great cook is near the bottom of the list! Being organized and able to multi task and manage is the first few skills. It's hard work, and you don't get to cook very much.
October 2014
"Be Passionate, Love What You Do And Anything Is Possible."
Sous Chef:
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!