Who's Who in the Kitchen?

Listed below are all the common "stations" in the kitchen.  Only the largest, most elaborate restaurants would have all of these people, but every restaurant has some of them.  In most restaurants, the Aboyeur is the Executive or Sous Chef.  In the smaller restaurant, the lines blur between responsibilities and so one may find the owner doing a little of everything while one or two people stand behind the stove cooking and plating the food for service.  Un coup de feu (the first shot of the war) awaits.  This is when the first dinner tickets of the evening come clattering across the kitchen printer.  Be ready.

Executive Chef - This is the top dog.  The General in the battle.  The BIG Kahuna.  Usually he only takes orders from the Food & Beverage Director or the Owner or the General Manager, but in general, he is in control of everything in the kitchen, from the food to the toothpicks, from the Sous Chef to the pest control.  He designs the menu and the food to be served; he sets the prices, buys the food, hires and (usually) fires everyone in the kitchen.  He is salaried (enslaved) and works crazy hours; up to 60-70 hours a week.  If you make a phone call to this guy you will usually reach him on the first ring, 24 hours a day, 7 days a week, 365 days a year.  He does the vast majority of the talking in the kitchen.

Chef de Cuisine - Usually, in all but the largest establishments, this position is not staffed.  Technically it means "chief of the kitchen" where there is an Executive Chef whose duties are to oversee multiple kitchens.  Usually there is only one Executive Chef for each kitchen nowadays and so the Chef de Cuisine is superfluous.  Emeril Lagasse is the Executive Chef/Owner of his multi-restaurant empire and each location has a Chef de Cuisine to run each individual kitchen.

Sous Chef - The word "Sous" is French for "under" and so he is the first level below the Executive Chef or Chef de Cuisine, if there be one.  He is usually in charge of the cooks, the prep cooks and the dishwashers and their individual assignments which are necessary to accomplish the daily goals at hand.  Since he is also salaried (enslaved) he works crazy hours as well, up to 60+ hours a week.  Another light sleeper: if you call, he will (he better) answer, 24 hours a day.  In a large kitchen, there may be several Sous Chefs and then there will be the "Executive" Sous Chef in charge of the other Sous Chefs and their reports.  He does less talking in the kitchen, although he quickly ramps up when the Executive Chef is not there.

Chef de Partie - These are the senior cooks in each station.  Usually the chief sauté guy, the chief fish guy, the chief dessert guy and so on.  This isn't what we call them (see below) but these are the heads of their individual departments.  These people just answer or repeat the orders from the Chefs, then quietly ensure that their people (or themselves) execute the orders correctly, on time and with the highest standards.  In a small kitchen, they are cooks.  In a large one, they direct the cooks.

Line Cooks - This is the lowest station in the cooking kitchen, but the place where all the work gets done.  The line cook is responsible for stocking his station with food to cook and with garniture for the plates, and even the hot plates themselves.  There is no such thing as a "line chef", no matter how many times you see the term in help wanted ads.  Each of the following people is a line cook:

Garde Manger - This line cook is responsible for cold sandwiches, salads, desserts, wraps and everything cold.  He is almost always in the cold end of the kitchen, even working inside a cooler in some kitchens.  His job is very important.

Entremetier - This is the entrée preparer and in larger kitchens there will also be a legumier or vegetable cook.  He is responsible for the vegetable portion of each meal and not involving meats or fish.  Granted sometimes there is only a limited selection of vegetables being offered each night and so this is usually a simple position assignment.  But sometimes there are unique vegetables associated with every entrée, so when the Chef calls out a "Grouper" there may be a different vegetable than when he calls out a "Lobster" and so the Entremetier must memorize the distinction.

Potager - Exclusively soups.  Reports to the Entremetier.  Can hold a position of distinction where bouillabaisse or refined soups and chowders is involved.  Money-maker in the kitchen because he utilizes excess portions and left-overs to make wonderful and profitable dishes.

Saucier - This guy is busy.  He makes all the sauces, dressings, marinades, rubs, stocks and herbal butters used in the kitchen.  Some stocks take 3 days to make.  Something like Worcestershire Sauce takes 20 ingredients to make.  Many sauces will not hold overnight and must be made from scratch several times during service and then fresh every morning.  Most stocks must be heated and cooled according to strict standards and so require shilling in ice baths or heating in batches.  This guy is busy! Usually is responsible for all sauté dishes on the hot line as well.  Very important guy.

Friturier - This is the person in charge of all fried foods wherever they are used.  If you loved your crunchy French fries, this is the guy to thank.  He is also the person in charge of all (deep) fried entrées such as fish and chicken, even if they are later used in a more complex dish.  This can be a busy guy as well.  Appetizers, garnishes, entrées and even desserts are fried.

Rotisseur - Roasted meats and their juice-based sauces are in this department.  When you order Prime Rib, this is the guy who delivers it.  The Au Jus sauce is also prepared at this station.  He is responsible for degree of doneness as well as brines, rubs and marinades used in the preparation of the meats.

Poissonier - The fish guy.  He is responsible for cleaning, scaling and portioning the fish and shellfish entrées and their associated sauces and butters.  He may pass portions over to the Friturier for cooking in deep oil.  Likewise, he is responsible for poached items so he can be found at the Sauté station as well.  He is responsible for keeping shellfish alive and fresh before cooking.

Commis - Usually a beginner or an intern, this relatively inexperienced person does all the grunt work in the kitchen like peeling carrots, boiling pasta, etc.  Very important position to save money.

Tournant - This is an experienced cook who can rotate through the entire kitchen as needed.  If someone calls in sick or if a station is overwhelmed, the Tournant will come to the rescue.

Patissier - This is the pastry cook, although he may have a mini-brigade under him.  If he's alone, he is in charge of desserts, breads, pastries, candies, cakes, decorations and other decorative items such as pulled sugar centerpieces and exotic sweets.  The next few cooks have specific individual duties:

Confiseur - This cook exclusively makes candies and petis fours.  These can be extensive and quite elaborate and indeed, have propelled establishments to fame all by themselves.

Glacier - In the largest establishments, this cook is in charge of making ice creams, sorbets, frozen ices of all types and elaborate frozen desserts.

Décorateur - This cook is in charge of decorating cakes with elaborate fonts, ornate decoration and dazzling embellishments.  Think of this as your own little pastry shoppe.

Aboyeur - This person is usually a manager-type, who knows the menu and how a plate should look, but may be someone who does no cooking at all.  He is the expeditor or announcer who calls out the orders to the rest of the brigade.  He is also the person who determines if an order is complete, up to flavor and temperature standards and is delivered to the diner's table on time.

Boulanger - This is the bread guy, but he also is in charge of the Croissant, the Pan au Chocolat as well as the breakfast pastries in their finest glory.  This cook is a specialist in the finest form of the art.  Indeed, wonderful bakeries are common in France, as they dot the landscape turning out artisanal breads for the world's consumption.

Boucher - This is the butcher in the kitchen, although these days those tasks are assigned to someone else in the kitchen, usually a Sous Chef.  The Boucher cuts and portions meats and fish products and sometimes applies marinades, breading or stuffing to prepare them for service.

Communard - This is usually the assignment the newest cooks receive; that of preparing the community or family meal for everyone in the restaurant.  This is where a new cook can shine or fail miserably, but only in the eyes of his associates.  Not every restaurant has a family meal.

Garçon de cuisine - This is the "kitchen boy" who does menial but important work for the brigade.  He may be peeling potatoes or taking out the trash, both jobs essential to the kitchen.

Plongeur - The dishwasher.  Before you form an opinion as to his status (being at the bottom of the list), remember that if he calls in sick, this can throw the kitchen into immediate chaos.  If he doesn't do his job impeccably, dirty plates might make it to the table.  Some Chefs (like me) regard the dishwasher's position as one of the most important in the kitchen.

Terms and Conditions:  Class participants who take part in cooking or any preparation functions are solely liable for accidents or injury and agree to hold Chef Bob harmless from all causes of action resulting therefrom.  Class participants can eat or take home the food we prepare in class.  Wine costs are extra and not included.  All classes include the cost of food selected for demonstration and are held in Chef Bob's Kitchen in Melbourne, FL unless arrangements are made in advance for another location for an additional fee  All Registration Certificates must be redeemed within 90 days of issuance and are not refundable or redeemable for cash under any circumstances.  Send mail to bob@chefbobskitchen.com with questions or comments about this web site.  Copyright © 2011 Chef Bob's Kitchen, All Rights Reserved.  No part of this web site or its pictures or content may be copied, reproduced or published by any means whatsoever without prior written consent of Chef Bob McGuire.  Last modified: 01/01/12 Chef Bob's Kitchen Photos by Chef Bob McGuire is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.  Permissions beyond the scope of this license may be available at http://www.chefbobskitchen.com/Feedback.htm.  ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.  Please note that all trademarks are the respective property of their owners and are used with specific permissions.