Culinary Careers

Executive Chef

The executive chef is responsible for maintaining the food quality and organization of a large property's professional kitchen or several kitchens. The executive chef is well-versed in all aspects of culinary preparation, writes menus, purchases food, maintains food costs, hires trains, and disciplines employees. 

Chef de Cuisine

Also known as a working chef, a chef de cuisine has duties similar to an executive chef in a smaller operation, plus they may also work a station.

Kitchen Manager

Performs duties similar to a chef; this title is used in chain restaurants with standardized menus and established management systems, requiring less culinary expertise than an executive chef.

Sous Chef

The sous chef is second in command under the executive chef or chef de cuisine and assumes any or all of the duties in their absence.

Line Cook

Grill, fry, and sauté cooks are all line cook positions. Duties will vary depending on the menu, the type of operation, and the division of labor.

Banquet Cook/Chef

Prepares foods for catered events in hotels and catering operations. The position may include menu planning, sound production, and kitchen staff supervision.

Expediter

In a restaurant, the expeditor, or “expo” for short, communicates between the kitchen and the dining room staff during service hours. Their responsibilities include calling orders to the cooks, assembling and garnishing plates, checking the final appearance, and notifying the waitstaff when a customer’s order is ready for serving.

Garde Manger Cook

Also known as a pantry cook, this position includes preparing cold foods, including salads, cold sauces, and appetizers.

GARDE MANGER COOK

Also known as a pantry cook, this position includes preparing cold foods, including salads, sauces, and appetizers.

Prep Cook

Entry-level position providing essential food preparation for line cooks.

Private Chef /Personal Chef

Private Chef /Personal Chef – An independent chef-for-hire who is employed by a single client or several clients. Responsibilities include planning menus and events, food purchasing, food preparation, and service.

Pastry Chef

Also known as a patissier, this role includes preparing a variety of sweet preparations, including pastries and bread, cakes and tortes, dessert sauces, ice creams and sorbets, and pies and tarts. Pastry chefs are also responsible for the management and operation of their station.