Station Chef titles which are part of the brigade system include.

Chef coats brigade –

Sauté Chef - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.

Fish Chef - Prepares fish dishes and often does all fish butchering as well as appropriate sauce. This station may be combined with the saucier position.

Roast Chef – Prepares roasted and braised meats and their appropriate sauce.

Grill Chef - Prepares all grilled foods, this position may be combined with the rotisseur.

Fry Chef - Prepares all fried items, position may be combined with the rotisseur position.

Vegetable Chef - Prepares hot appertizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.

Roundsman - Also referred to as a swing cook, fills in as needed on station in kitchen.

Cold-Foods Chef - May also be referred to as the pantry chef, they are responsible for preparing cold foods, including salads, cold appertizers, pates and other charcuterie items.

Butcher (Boucher) - Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.

Pastry Chef - Prepare baked goods, pastries and desserts. The pastry chef often supervises a separate team in their own kitchen or separate shop in larger operations. Some kitchens may have an executive pastry chef.

This station may be broken down into smaller areas of specialization -

Confiseur – Prepares candies, and petit fours.

Boulanger - Prepares unsweetened doughs for breads and rolls.

Glacier - Prepares frozen and cold desserts.

Décorateur - Prepares show pieces and specialty cakes.

Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as diners may be called chefs but are more often called "cook" or "short-order cook." A chef may be referred to as a mere cook either to reflect a lack of formal training, a focus on "home" rather than fine-dining cuisine, or to imply amateur quality food.