What is the role of a sous chef in relation to a chef?

The role of a sous chef is primarily to supervise the kitchen staff, which includes managing the preparation staff and line cooks. This position acts as the right hand to the head chef, helping to ensure that the kitchen runs smoothly and efficiently during service. The sous chef is responsible for coordinating the work in the kitchen, ensuring that dishes are prepared to the chef's specifications, and maintaining quality standards. This oversight includes mentoring the prep staff and line cooks, delegating tasks, and monitoring the workflow to ensure that everything is functioning well.

While inventory management and ordering food supplies are important roles in a kitchen, they often fall under the duties of other positions, such as a kitchen manager or a purchasing agent, rather than being the primary responsibility of the sous chef. The sous chef's focus is more on operational efficiency and team management within the kitchen during service times.