A sous chef reports to an executive chef and is the second in command within a professional kitchen. A sous chef is responsible for food preparation and managing and scheduling kitchen staff, ordering supplies, and planning the menu. Sous chefs can work in a variety of locations ranging from small restaurant kitchens to cruise ships. After successfully completing high school, some students use on-the-job training and hard work to move from entry level kitchen jobs to sous chef positions. Formal education and training through a culinary program prepare a sous chef in all needed areas and offer additional training in sanitation, cooking, and management. If a sous chef aspires to be a head chef, formal training and experience will help reach that goal.