Sous Chefs work as second-in-command in kitchens, overseeing the preparation and cooking of food at restaurants. The job duties of a sous chefs include ensure that kitchen is a well-oiled machine; prepare food; or manage kitchen staff to make sure food prepared quickly. When the head chef is away, the sous chef is in charge.
Sous Chef may specialize in different food preparation stations, including preparation of sauce, vegetables, meats, poultries, cold dishes, etc.
To become a sous chef, you could gain experience through training at a vocational school, with 2 to 4 year programs available. More advanced training can be gained through involvement in apprenticeships through culinary schools and other organizations.