Various Chef Titles

Chef coats titles -

Executive Chef

The executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. Although "head chef" may seem redundant, the word "chef" has come to be applied to any cook, kitchen helper or a fast food operator, making the distinction necessary.

Chef de Cuisine

This is a synonym for the title executive chef. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef.

Sous Chef

The Sous Chef is the direct assistant of the executive chef and is second in command. Smaller operations may not have a sous chef, while larger operations may have multiple.

Expediter or Announcer (Aboyeur)

In some operations this task may be done by either the executive chef or the sous chef.

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.