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Sous Chef
The sous chef is the executive chef's #2 — runs the line during service, manages the prep schedule, fills in on stations when someone calls out, and trains line cooks on recipe specs. You hire one once your volume justifies a salaried second-in-command (typically 80+ covers a night) so the EC isn't on the line every shift. NYC sous salaries land $68K-$85K base, and if you require chef whites the NY Hospitality Wage Order Part 146-1.8 forces a $19.90/week uniform-maintenance reimbursement on top.
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