At least 2–4 years working in a professional kitchen, mastering various stations (grill, sauté, prep) as a line cook or chef in training. Experience managing kitchen staff, assisting with scheduling, training new cooks, and maintaining standards during busy times. Some experience with managing stock, placing orders, and minimizing waste is a plus. As second-in-command, you'll need to coordinate with the head chef and keep things running smoothly under pressure. As well as have good time management and communication skills. I have not had any formal education but have always been able to prove my skills and reliability in the kitchen. Being a dependable line cook with strong work ethic and leadership skills can get you there alot of the time.

If you have 15 yrs in the kitchen and have worked most of the stations in a restaurant you should be ready and apply for a sous chef position.

I have 15 years experience

To be hired as a Sous Chef, you typically need several years of experience working in a professional kitchen, a strong understanding of culinary techniques, and excellent leadership and communication skills. Previous experience as a line cook or prep cook is usually required. You may also benefit from completing a culinary arts program or degree. Consider networking with industry professionals, exploring job postings on Jobcase, Indeed, or Culinary Agents, and gaining hands-on experience through internships or apprenticeships. Good luck in your job search!