[shadowchef]

OK so ive applied for a sous chef position at a high end golf club. ive worked in many different restaurants and what not and i am currently working for a catering place. i am a bit rusty as far as working the line and what not but nothing i cant handle walkign back into a kitchen like that (its just a bit different from the kitchen i work in now) I had an interview with the club manager and now im goign in on thurs to talk with the chef and do a food tasting and check out the kitchen.

my question to you is what should i expect? I havnt really been told what they want me to cook btu she said that i should have something in mind which i am working on but what is typically expected? As of now im assumign that its like a entree dish (protien, starch, veg, sauce in appropriate portions) with taking note of my knife skills and what not. I really want this job and want to be as prepaired as possible walking into the place. any thoughts or anything? what would you asak of someone applying for a sous chef?

-Aaron.

[AtlTournant]

Not to pick on you,Aaron..but if you put sous under your "Culinary Experience" profile,than you should know what's expected.

They didn't tell you what to cook because in a tasting,it's up to you to decide what to make depending on the ingredients they give you.They want to see what you come up with on the fly and will be watching you to see if you start to snap under pressure [most likely,you'll have an hour to come up with multiple courses and have access to anything else in the kitchen along with what they gave you].Start flipping out or making mistakes during a simple tasting,and they are going to question if you can handle actual business.

Being a sous isn't just about knife skills and the physical act of cooking.It's about being a leader and being the Exec's right hand.Do you have a functional knowlege of food/labor costs,ordering product/vendor relations,quality control? Can you take over the Exec's responsibilities when they are not there? Sous is second-in-command,not just a higher-level cook.

Do you have the ability to motivate and lead staff? Can you utilize each employee's strengths and weaknesses? Can you effectively garner respect from those working under you and how do you go about it?

Sometimes you have to ask yourself these questions before going after a position because you don't want to bite off more than you are ready to chew.

[KYHeirloomer]

Something to consider on this, or any job application.

The interview is a two way street. Sure, they're interviewing you to see if you'd fit the job. But you need to establish that the job fits you as well. Do not let your strong emotional desire for the job cloud your critical judgement.

In this case, for instance, I would want answers to two related questions:

1. What happened to the previous sous chef? In short, why is there an opening that high up the ladder in this "high end golf club." Why aren't they promoting from within?

2. Why is it that the chef doesn't have a coterie of people he can call on? That is, people who have worked for him in the past? Most good chefs have a stable of regulars who follow him/her around. That's apparently not the case here. So I would want to know why.

[YoungGun]

I totally agree with KY. In my first Sous position, I was hired with minimal experience to open a new place. It was a disaster. However, going into an established position means that you can try and find these things out. Is the chef a tyrant? Is the place poorly organized? Or did someone just get promoted from Sous to Exec and none of the line cooks are up for the job? I find it suspicious when the line can't be promoted, unless it's a newer place. Managing people who couldn't manage themselves is very, very hard.

And as for how you listed yourself (as a Sous Chef), is this your first Sous position or have you never had to do a tasting before? The main motivation for the tasting is to see where you're coming from cooking wise. Sous Chefs are expected to come up with specials weekly if not daily, so if this seems tough for you, you might not want to go for the position. If you just need suggestions, go with something you can finish in 30 minutes for a main. that means prep and cook time. In a commercial kitchen, you should be able to cook a whole chicken breast in 30. Don't make anything that you haven't made before.

Don't let the dollar signs in your eyes make a fool of you. It's way more noble to admit you can't do it than to end up getting fired.

[shadowchef]

thanks for the replies. I did the tasting and everything, did it with flying colors and the works. Got the job no problem. start in a few days. No its not my first sous position and i do regularly just about anything and everything that a sous may need or have to do, I have just never had to do a food tasting. Mostly i know what goes on and what is expected of a tasting but was looking for, I guess just a bit more personal experiences since i had never actually done it. But like i said, went in, got my menu together, cooked, served, and they loved it. couldn't have asked for more.


As far as the kitchen goes, the place just got a new GM and the chef has only been there about 6 months and no one on the line was strong enough to take the position. Decent at what they do (from what im told) but just not all what they were looking for in a sous. thanks again

-Aaron.

[Daiz]

Good luck and well done

Now you have heard that your line / chef de parties are weak you should consider what lies ahead for you.

Once settling in, look around and see how they work and this is a good chance for you to shine and a tad kiss *** by helping them.

[olliensam]

Hi Aaron - best of luck to you. The role of the Sous Chef is that of being the second in command after the Executive Chef - depending on how large a restaurant it is and the organizational hierarchy. As others have posted, it is a two way street. Why not ask if there is a written job description for the position. That is at least a start. Organization of a kitchen and its staff is so important and you need to know, minimally, what is expected of you in the position. The Sous Chef generally is responsible for the smooth operation of the kitchen and the staff while the Executive Chef is generally involved with office functions. The Executive Chef depends on the Sous Chef to be a strong leader and manager.. Frequently this position also includes the role of expediter.
You need to ask direct questions of those you interview with regards to the staffing, volume of business, cost centers, etc. Gather as much information as you can to make an informed decision if this is the right place for you. As the Executive Sous Chef of a large resort my responsibilities are wide ranging - from managing staff to inventory to ordering to banquet coordination to scheduling to jumping on the line if the need arises and even, sometimes, helping the dishwashers. Be prepared to fill in all roles - be confident and secure in your own abilities. If you have a strong cooking and managerial background you'll do fine. Best of luck.