A kitchen full of chefs can seem like a very hectic place from afar, but the inside of a kitchen is a very structured place. Each chef, donned in their proper chef coat, knows their role and all of them work together to create food that comes out looking like a work of art. Here is a list of the different positions starting from the top, working all the way down to the little guy just starting out his culinary career.
Executive Chef
Also known as the Chef de Cuisine, this chef is the boss of the kitchen. As the boss, they deal less with food preparation, and more with overseeing the kitchen and restaurant duties. They are responsible for creating the menu and all of the dishes on it, bringing life to the restaurant. They set the standards for the kitchen and manage the entire kitchen staff. Since they have climbed the ranks through all of the other roles in the kitchen, they are expected to know each role very well.
Sous Chef
The right hand of the Executive Chef, they are responsible with helping the executive chef carry out their duties. They supervise the kitchen staff while monitoring food supplies and meal requests. Often the Sous Chef will often help out where needed to make sure the chefs keep up with the orders. While smaller restaurants may only have one Sous Chef, larger places likely will have more. Typically a sous chef will have some formal culinary education, and will be working their way towards the executive chef role.
Line Chef
The line chefs are the ones actually in charge of preparing the meals. Depending on the kitchen size, they are usually in charge of one area of the kitchen. These positions usually do not require any culinary education, with much of their experience being gained working in the kitchen under a Sous Chef or Executive Chef. Having the proper chef apparel in this position is a must. Many times each line chef will have unique titles depending on their area of expertise:
- Saute Chef – Also known as a Saucier
- Fish Chef – Also known as a Poissonnier
- Roast Chef – Also known as the Rotisseur
- Grill Chef – Also known as the Grillardin
- Fry Chef – Also known as the Friturier
- Vegetable Chef – Also known as the Entemetier
- Swing Cook – Also known as the Tournant, who can fill in and rotate as necessary.