Career LaddersSous Chef / Lead Cook
Run the line, train cooks, and own a service when the chef is off — the chef's right hand.
The honest version
Sous chef is the first leadership rung in the kitchen. You're the chef's second-in-command: you run the line during service, write prep lists, train new cooks, do ordering and inventory, and step in as acting chef on the chef's days off. In MA, this is also typically the rung where you get your ServSafe Food Protection Manager certification — required by most full-service restaurants and required by city health departments (Boston, Cambridge, Worcester) for at least one Certified Food Protection Manager (CFPM) on staff at all times. Pay jumps significantly here, and many sous chefs use this rung to save money and build the relationships they'll need to become a chef or open their own place.
You'll fit if…
- You can lead cooks who are older or more experienced than you
- You can give clear feedback without crushing someone mid-service
- You think in systems — prep, ordering, scheduling, costing
- You stay composed when the chef is gone and a critic walks in
Core skills
- Writing daily prep lists and weekly ordering
- Running line during a 250-cover service without losing tempo
- Hiring and training new line cooks and prep cooks
- Managing food cost (target 28–35% in MA full-service)
- Health-code-ready cleaning, labeling, and temp logs
- Conflict resolution between front-of-house and back-of-house
- Standing in for the executive chef on days off
Required certifications
Things that give you a leg up
- A culinary degree (AOS or AAS) from Newbury College, BHCC, or a CIA / Johnson & Wales background
- Range across cuisines and service styles (fine dining, banquet, casual, ethnic)
- Bilingual leadership — being able to coach a Spanish-speaking line is a huge edge
- Familiarity with MA labor law (tip pool rules, breaks, overtime)
- A reputation for treating cooks with respect — chefs hire sous chefs they trust with their team
Learn more
- Schedule the ServSafe Manager exam at a MA-approved testing center (~$180 with course)
- Tell your chef you want a path to sous — most will give you ordering or scheduling reps if you ask
- Cost out one current menu item and compare to what you actually charge
- Read 'Setting the Table' (Danny Meyer) or 'Notes from a Young Black Chef' (Kwame Onwuachi)
Real talk before you commit
- Many sous chef jobs are salaried with no overtime. A 65-hour week at $58K is $17/hr — do the math before signing.
- You manage people now. Your worst day is no longer about food — it's about the cook who didn't show up at 4 PM on a Saturday.
- Boston, Cambridge, and Worcester each enforce CFPM rules differently. Know your city's health code before you accept the role.
- Burnout at the sous level is high. Plan a real day off every week and don't sign for back-to-back doubles indefinitely.