Culinary, Food Service & Production

Cleaning tables, washing dishes, etc.

The butcher cuts and trims meats and poultry for other stations in the kitchen.

(shef deh kwih-ZEEN) Chef de cuisine literally means “chief of the kitchen.” The chef supervises all the positions in the kitchen. He or she is responsible for the quality of the food and the safety of the guests and cooks.

(shef deh GAHRD) Chef de garde is the night chef. In a large operation that operates 24 hours a day, the chef de garde is in charge of the kitchen after the chef has left for the evening.

(shef deh pahr-TEE) A chef de partie is the position in charge of any of the particular workstations in the kitchen. In American kitchens, the chef de partie may be called a station chef. The number of cooks working in each station varies with the size of the kitchen and scope of the menu.

(ehn-treh-meh-tee-YAY) The entremetier oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers.

Assist in the preparation and service of food, cleaning of kitchen equipment and operation of the National School Lunch and Breakfast Programs. Follows school schedules; no weekends or evenings, and snow days off.

Deep-fried items are prepared and cooked by the fry cook. Since grilled items often have deep-fried garnishes, some kitchens combine the jobs of grill cook and fry cook.

(gahrd mohn-ZHAY) The garde manger is in charge of the cold food station. This position makes salads, dressing, fruit plates, and many types of cold appetizers and buffet platters.

Greeting customers, taking and packing to-go orders.

Putting out food and prepping accordingly.

(lay-goo-mee-YAY) The légumier prepares and cooks vegetables. In some kitchens, the tasks of the potager and légumier are combined and known as the preparation station.

The pastry chef is the head of the baking and pastry department. He or she oversees the work of specialists in that station.

Pastry cooks prepare primarily sweets and pastries. These cooks work in the bakeshop during the daytime.

(pwah-sawn-YAY) Poisson is French for “fish” and the poissonier is the fish cook. This position is responsible for the preparation of all fish and shellfish items. In many kitchens, the poissonier is not under the direction of the saucier, but is the head of his or her own workstation.

(poh-tahj-AY) The potager makes all stocks, soups, and mother sauces.

(roh-teess-UHR) This position is charged with roasting meats and poultry and preparing pan sauces or gravies to accompany them. The rotisseur also carves these roasted items. Grill cook All grilled and broiled meats, poultry, and fish are cooked by the grill cook.

(saw-see-YAY) As the name of the position implies, the saucier is responsible for making sauces. The saucier also prepares any sautéed or panfried items.

Waiting on tables.

(SOO shef) Sous means “under” in French. The sous chef is the second in command. In the absence of the chef, the sous chef assumes the authority and responsibility of the chef.