The sous chef will own the car outright once the financing period is up, only having to pay insurance.Īugust 1, Amphibious54- The executive chef of a restaurant is always busy, and the sous chef is often the key person that helps the executive chef keep his or her sanity. It can be a win-win for both sides the sous chef can take advantage of low interest fiancing and the restaurant owner’s group policy rate, while the owner can secure an employee for four to five years at no extra cost. The car acts as an incentive to retain the sous chef. Sometimes the salary is a little lower, and the owner will substitute a new car for part of the salary. A sous chef at a decent restaurant can expect a salary that ranges between $850 to $950 a week before deductions (this is true for Northeast ski towns, but I am sure the salary would be higher for places with a higher cost of living). That is about in-line with what I have noticed in the restaurant industry. listed the average sous chef salary at $48,000. Oh, the shame.Īugust 1, Istria- For a career that does not require a college degree, a sous chef can make a decent living.
Souschef bedeutung full#
In some places, the sous chef is full of it and the cooks know way more than the sous. What kind of education do I need to pursue a sous chef career? Is it possible to get a job like this without attending culinary school? If I wanted to study something besides culinary arts, what would best prepare me to be a sous chef? But it is often those bold flavors that are trying to mask a lack of subtlety and sophistication.Ī good sous chef can produce a product that is so complex and luscious on the palate it will make you feel like you are eating clouds. The uninitiated often think of a sauce as something bright in color, thick in texture and bold in flavor. I studied with a french sous chef for a few months and he taught me how delicate and magical a good sauce can be. The sous chef often does the hard work and is humble and overlooked and not respected. The junior sous is a lovely guy and the head chef is a nice, calm guy. Where I work the sous chef is very arrogant, mouthy and full of it.
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