Also called: Senior Sous Chef
The number-two leader in a big kitchen like a hotel, casino, or restaurant group.
An executive sous chef runs daily kitchen operations, manages several sous chefs, orders food, controls costs, and covers for the executive chef.
Estimate based on BLS chefs and head cooks.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Associate's degree (2-year), about 8 years after high school. Culinary school or years of kitchen experience.
Ways in: 2-year college, Trade school, On-the-job training. Training cost: Under $15k.
Majors to look at: Culinary Arts.
Growing faster than average (about 7% over 10 years). Tracks chef growth.
Low risk for 10 years. Inventory and scheduling software help; running a big kitchen's staff and service stays human.
Classes: Culinary arts CTE, Business, Accounting.
Official data: O*NET occupation 35-1011.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.