Highly Satisfied
Last updated Jan 11 2025
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Sous Chef Reviews
What is it like working as a Sous Chef?
September 2020
Extremely challenging and often unsatisfying.
Sous Chef in Spring Hill:
Pros: The time I have been allotted to actually do my job has produced several improvements in my direct coworkers.
Cons: The amount of time I am scheduled to do my full job description.
August 2020
I love working in Nashville.
Sous Chef in Nashville:
Pros: It really gives me the motivation to grow and expand my horizons beyond that of just food service.
Cons: It stays fast-paced most of the time, I would love to be able to slow it down every now and then.
August 2020
It was a great environment before Covid 19, now it's hard to say.
Sous Chef in Montego Bay:
Pros: Melting Pot for all genres. Creativity,Passion and excitement are at its best.
Cons: Traffic, Traffic, Traffic
July 2020
Sous Chef in Seattle:
Pros: The people I work with and people that have come through our doors have been very supportive .
Cons: The traffic from different purveyors to our location.
July 2020
To learn something new and opportunity to work with the different chef.
Sous Chef in Mumbai:
Pros: To work with 160 different nationality.To know about there culture and explore the world.
Cons: Staying far from family for 8months
June 2020
It's a good environment, with flexible shift hours.
Sous Chef in Regina:
Pros: Ability to create and please guests
Cons: The management structure
June 2020
Be careful.
Sous Chef in Dublin:
Not just for a sous chef but anyone entering the industry, you must be sure this is what you want and love to do. The industry will hurt you unless you know what you are getting into. But if you are prepared and willing to work hard then the rewards can be amazing
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