The Executive Chef is the leader in the kitchen. The reputation of the restaurant and how the kitchen runs is dependent on the skills of this individual. He or she is in charge of the kitchen staff, including the Sous Chef, the line cooks, and the rest of the kitchen staff. They also need to make sure that the food is prepared perfectly before it is served to the customers.
The sous chef is always prepared to take over for the chef. In addition to preparing and cooking food, he or she needs to be familiar with the cooking style. The sous chef also oversees the kitchen staff, making their schedules and training them in cooking skills.