sous-chef
UK[ˈsuː ʃef]US[ˈsuː ʃef]
n
The second in command in a kitchen, who assists the head chef.
Etymology
The term 'sous-chef' is a direct borrowing from French, entering English in the 19th century as professional culinary terminology became more standardized. In French, 'sous' means 'under' and 'chef' means 'chief' or 'head', from the Latin 'caput' for 'head'. Literally, it translates to 'under-chief'. The word illustrates the hierarchical structure of a professional kitchen, where the 'chef de cuisine' (head of the kitchen) is supported by a deputy. Its adoption into English reflects the dominant influence of French cuisine and its associated professional lexicon in the culinary world.
Analysis
This is a direct loanword from French. It is not productively segmented into meaningful English morphemes.
Examples
The head chef delegates many tasks to the capable sous-chef.
She worked her way up from line cook to sous-chef in just two years.
While the head chef is away, the sous-chef will oversee the dinner service.