Sous chefs are called upon to support executive chefs and represent them in their absence. The sous chef de cuisine is essentially the second most important job in the kitchen. The brigade de cuisine is a hierarchical system that was originally invented by Georges Auguste Escoffier and it involves collaboration between many moving parts. Large hotels, convention centers and high-volume restaurants will have many sous chefs working a line, whereas smaller restaurants would usually have one kitchen lead and one sous chef operating between that lead and the rest of the staff. The word “sous” is French for “under” and “chef” originally translates as “chief” – so a sous chef is second-in-command to the executive chef or chef de cuisine. If you hope to be an executive chef commanding a team in your own kitchen, this knowledge is crucial. Understanding what it takes to become a great sous chef can help you build a solid career in the culinary arts. One of those landmark roles in the brigade de cuisine is the sous chef. But you know there will be several stops along the way to prepare you for the role of head chef in a foodservice establishment. Describe a time you went above and beyond to please a customer.So you’ve got your heart set on being an executive chef.How have you accommodated special diets, such as a gluten-free diet?.How do you handle ingredient substitutions?.Describe a time a customer sent food back to the kitchen while you were in charge.What would you do if there was a an emergency or safety hazard in the kitchen? Say, a grease fire?.How would you control the quality of food that is being sent out to customers?.Have you ever had to discipline a coworker? What was the situation? What was the outcome?.How much experience do you have with multicultural or multilingual teams?.How would you rate yourself as an instructor? What cooking techniques have you taught other line cooks?.What would you do if you caught a coworker violating food safety standards?.What are your career goals? How does getting this job support your goals?.What actions have you taken bring food and labor costs in line?.What advice would you give to someone new at being a Sous Chef?.A hybrid method is how to interview a chef that will result in a successful and well-rounded hire. Skills tests may include preparing a market tasting, pre-prepping and executing a menu or a “secret basket” test where candidates prepare a meal out of some surprise ingredients. Some evaluation methods include a working interview, which involves having candidates follow restaurant staff as they do their job. Beyond these verbal interview questions to ask a chef, typically for this role employers will want to see proof of hard skills. Use the answers to these situational questions to get a sense of your candidate’s ambition, experience, communication skills and commitment to good work. This person should have a strong personality and be able to win the trust and respect of their colleagues. The Sous Chef will be expected to step in if the Executive Chef is unavailable. If new cooks have to be trained on a specific cooking technique, it is the Sous Chef who will do this - not the Executive Chef. Sous Chefs assist the Executive Chef in all things, including bookkeeping and administrative work. For example, being a Sous Chef in a fine dining restaurant is will be a different experience from being a Sous Chef for a private setting such as a party or a family dinner.
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Feel free to alter them based on the actual working environment. Below, you’ll find interview questions that you can use to hire the best sous chef for your team.
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They may have a formal apprenticeship under their belts, or professional chef accreditation. They have typically been a line cook first and are expected to be the best cook in the kitchen. The Sous Chef is the Executive Chef’s second-in-command.
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