There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows:



Executive Chef

The Executive Chef is in charge of everything related to the kitchen, including menu creation, personnel management and business aspects.

Chef de Cuisine

The Chef de Cuisine's placement within the kitchen can vary depending on the individual restaurants hierarchy setup. Generally, it is either equivalent to an Executive Chef position, or a position equivalent to a Sous Chef, under the command of an Executive Sous Chef.

Sous Chef

The sous chef (pronounced "soo-shef" -- French for "under chef") is the direct assistant of the Executive Chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.

Expediter

Generally done by the sous chef, the expediter serves as the liaison between the customers in the dining room and the line cooks. With the help of proper coordination and timing, they make sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served simultaneously.

Chef de partie

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Station chef titles can include:

Sauce chef or saucier [so.si.e] - prepares sauces, stews, and hot hors d'oeuvres, and sautes foods to order. This is usually the highest position of all the stations.

Fish cook or poissonier [pwɑ.so.ɲe] - Prepares fish dishes (this station may be handled by the saucier in some kitchens).

Vegetable cook or entremetier [?.tʀə.me.tje] - Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

Roast cook or rotisseur [ʀo.ti.suʀ] - Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

The pantry chef or garde manger [gaʀd m?.ʒe] - is responsible for cold foods, including salads and dressings, p't's, cold hors d'oeuvres, and buffet items.

Pastry chef or p'tissier [pa.ti.sje] - prepares pastries and desserts.

The relief cook, swing cook, or tournant [tuʀ.nan] - replaces other station heads.

Cooks and Assistants

In larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.