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Version:
OaSIS 2023 Version 1.0
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62200.02 – Sous-Chefs

Sous-chefs plan and direct food preparation and cooking activities. They may prepare and cook meals and specialty foods.

Overview

Example job titles

  • Executive sous-chef
  • Sous-chef

Main duties

This group performs some or all of the following duties:

  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Demonstrate new cooking techniques and new equipment to cooking staff
  • May plan menus and requisition food and kitchen supplies
  • May prepare and cook meals or specialty foods.
  • Instruct cooks in preparation, cooking, garnishing and presentation of food

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.
  • There is some mobility among the various types of chefs in this unit group.

Similar occupations classified elsewhere

Exclusions:

  • Cooks (63200)
  • Food counter attendants, kitchen helpers and related support occupations (65201)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations

Major group

62 – Retail sales and service supervisors and specialized occupations in sales and services

Sub-major group

622 – Specialized services occupations

Minor group

6220 – Specialized occupations in services

Unit group

62200 – Chefs

Occupational profile

62200.02 – Sous-Chefs

O*NET in-it

This page includes information from the O*NET 27.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Employment and Social Development Canada has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.