Sous Chef Reviews
Q: What is it like working as a Sous Chef?
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 Minneapolis:
Pros: Interacting with customers and creating food.
Cons: Early hours and not seeing friends.
Sous Chef in Berkeley:
Pros: The rush. The thrill. Meeting customers old and new.
Cons: The politics. The service, flexibility, and meaningless observations.
Sous Chef in Lake Charles:
Learn all you can from a good executive chef. And be ready to work 45+ hours a week.
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 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.
Sous Chef in Dana Point:
Pros: I get to practice my passion and my boss is like my culinary mentor and teacher without the school experience, I'm the youngest female certified pizzaiuola so I get a lot of positive attention from that and at my young age I can run part of the kitchen including being in charge of inventory and training. I make authentic Italian food that is both hearty and all natural Italian ingredients and we want to bring the napolitan pizza into more lives because it's a healthy alternative option to the American pizzas we are used to, so it's rewarding to be a part of a growing company that's taking authenticity and fine Italian dining to the next level.
Cons: The pay is terrible and the hours are awful. I'm always relied on to work most when the rest of the world gets a break; summer times, holidays, weekends, missing out on events and MIA from friends and family. Just to please guests I go through daily hazards of cuts burns and bruises and I'm there from opening until close stressing and working to the bone while servers show little to no respect for the cooks because they get to go home in half of the time you worked that day but with almost 3 times the money you made because you don't get tipped. The kitchen is sometimes like a dog pound of hopefuls and lost dreams and you just pray to god an investor will recognize your talent and grant what you have been dreaming and working so hard for with the most minimum pay possible because you have hope for this wish and your ability to make it to success. And to be a young girl like me working around men you need to have a ton of attitude just to get your way or you will be pushed around.