What is the primary role of a sous chef in the kitchen?

The primary role of a sous chef in the kitchen is to assist the executive chef and oversee kitchen operations. This position serves as a second-in-command and often involves managing daily kitchen operations, ensuring that food preparation is organized, and that cooks are working efficiently. The sous chef coordinates the efforts of the kitchen staff, helps maintain the quality of food, and ensures that health and safety regulations are followed.

While creating new recipes and innovating culinary offerings is typically more aligned with the responsibilities of the executive chef, the sous chef may contribute ideas and assist in the development of dishes. However, the key focus is on supporting the head chef and managing the kitchen's workflow.

Managing the dining room staff is generally a responsibility associated with front-of-house positions, such as a restaurant manager or floor manager, while serving dishes directly to customers falls under the purview of servers and front-of-house staff, not the sous chef's duties. Hence, the role of the sous chef is distinct in its emphasis on kitchen management and team leadership.