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Job Summary

As a Sous Chef, I'm essentially responsible for all kitchen operations. Food prep, food quality, food presentation, etc are a top priority, but kitchen staff training, morale, scheduling, kitchen maintenance, and cleaning all fall within my remit and are equally important.

It's far less common for me to be hands-on with the food and more common for me to be managing and overseeing my team.


Eric's Career Path

The path I took is really a story of starting from the bottom and working my way up. I finished high school but decided college wasn't for me. So, as a high school junior, I started working in a steak restaurant as a dishwasher. Within two years, I switched from dishwasher to table busser to food runner to server. I then worked as a server for about three years before stepping back into the kitchen as a cook.

I was a cook for all of six months before being asked to step up into the sous chef position, and so here I am.

I've worked hard to prove my value over the years. There's nothing about this restaurant I don't know. From the ingredients in each dish to the maintenance of each of our ovens to the personal stories of each of my coworkers. I love my job.


Hard Skills

  • Cooking

  • Management

  • Maintenance

  • Inventory Management




Gordon Ramsay Teaches Cooking. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes.


Soft Skills

  • Customer Service

  • Delegation

  • Discipline

  • Flexibility


Work/Life Balance

Listen, if you're looking for a typical 9a-5p job this is definitely not the career for you. I usually work 12p-9p five days per week. I don't mind the schedule, and in fact, I prefer it.

PTO is pretty standard. I get two paid weeks off for vacation each year and another week of paid sick time.

If I could change anything to improve work/life balance, it would be to NOT work on holidays. I typically work on holidays because they're busier days than average. We're closed on Thanksgiving and Christmas, but I'm talking about New Year's Eve, Valentines, 4th of July.



According to the Bureau of Labor Statistics, the national estimate (US) for Chefs and Head Cooks is $45,950 annually (median). National wage estimates by percentile:

  • $25,020

    10th Percentile

  • $33,950

    25th Percentile

  • $61,870

    75th Percentile

  • $78,570

    90th Percentile