Who might fill in for the executive chef when necessary?

The sous chef is typically responsible for overseeing kitchen operations in the absence of the executive chef. This role involves both management and high-level cooking tasks, making the sous chef the natural choice to fill in for the executive chef. The sous chef is often second-in-command and is well-versed in the kitchen’s standards, procedures, and menu, enabling them to effectively lead the team and maintain quality in the executive chef’s absence.

In contrast, a prep cook focuses on preparing ingredients and assisting in food preparation, a pastry chef specializes in desserts and baked goods, and a catering director generally oversees catering operations rather than kitchen management. Each of these positions plays a vital role within the culinary team, but the sous chef is specifically trained to step up and take on the responsibilities of the executive chef when needed.