A sous chef is the second-in-command in a restaurant kitchen. Sous means under in French, and it relates to the sous chef being in charge of the kitchen when the chef is not there or occupied. It’s a coveted position. Sous chefs manage the kitchen and train new staff. This position also allows for culinary creativity. Sous chefs manage food presentations, relay recipes and instructions from the head chef, and maintain an optimal level of efficiency of the staff. They apply their skills to the food, training new chefs on how to perfect a dish or recipe, and creating delicious meals for their customers.