sous-chef: meaning, definition, pronunciation and examples
C1Professional / Culinary
Quick answer
What does “sous-chef” mean?
The second in command in a professional kitchen, directly responsible to the head chef.
Audio
Pronunciation
Definition
Meaning and Definition
The second in command in a professional kitchen, directly responsible to the head chef.
A deputy or assistant to the head chef, often responsible for managing kitchen staff and daily operations in the head chef's absence.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning or usage. Spelling and pronunciation are consistent.
Connotations
Carries connotations of formal culinary training, French cuisine influence, and professional hierarchy in both varieties.
Frequency
Equally common in professional culinary contexts in both the UK and US; rare in general everyday speech.
Grammar
How to Use “sous-chef” in a Sentence
[sous-chef] of [a restaurant][sous-chef] to [head chef's name]work as [a sous-chef]Vocabulary
Collocations
Examples
Examples of “sous-chef” in a Sentence
adjective
British English
- She took on sous-chef responsibilities.
- A sous-chef position became available.
American English
- He has sous-chef experience.
- They discussed the sous-chef role.
Usage
Meaning in Context
Business
Used in hospitality industry HR, job descriptions, and restaurant management.
Academic
Appears in culinary school curricula, hospitality management texts, and food history.
Everyday
Rare; used mainly by people discussing restaurant careers or watching cooking shows.
Technical
A precise job title within the brigade de cuisine system of kitchen organization.
Vocabulary
Synonyms of “sous-chef”
Strong
Neutral
Weak
Vocabulary
Antonyms of “sous-chef”
Watch out
Common Mistakes When Using “sous-chef”
- Misspelling as 'sous-cheff', 'souschef', or 'sous chief'.
- Incorrectly using it as a verb (e.g., 'He sous-chefs the kitchen').
- Overextending to mean any assistant cook outside a formal hierarchy.
FAQ
Frequently Asked Questions
No, a sous-chef is the second-in-command and reports directly to the head chef (or executive chef).
It is possible but uncommon in formal kitchens. The sous-chef role is a traditional and important step for gaining the necessary management experience.
A chef de partie is in charge of a specific station (e.g., grill, pastry), while a sous-chef has broader supervisory responsibilities over all stations and the entire kitchen staff.
It is pronounced /suːˈʃɛf/ (soo-SHEF), with the stress on the second syllable. The 'sous' rhymes with 'goose'.
The second in command in a professional kitchen, directly responsible to the head chef.
Sous-chef is usually professional / culinary in register.
Phrases
Idioms & Phrases
- “[No common idioms. The term is used literally.]”
Learning
Memory Aids
Mnemonic
Think: 'SOUS' sounds like 'SOO' (as in 'soup') and 'CHEF' – the person under the main chef who helps with the soup and everything else.
Conceptual Metaphor
HIERARCHY IS A LADDER / KITCHEN IS AN ARMY (the sous-chef is the lieutenant to the chef's general).
Practice
Quiz
In the traditional kitchen brigade system, who does the sous-chef report to directly?