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group hierarchy and ranks
Topic Started: Dec 13 2008, 08:33 AM (513 Views)
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Modern Kitchen Staff

Executive chef – sometimes, also the owner. The executive chef handles cost control, sets the menu, does a lot of the more meticulous preparations and may also expedite. The expediter is the person who stands at the line where the kitchen meets the dining room.

Called “the pass,” it might be a window, a counter or even a stainless steel table. It is the expediter’s job to make sure that all items going to a particular table are fired in such a manner that they are all ready at the same time. The expediter also finishes plates—a swirl of truffle oil, a sprinkle of chives, and a wipe of the rim of the plate.

Although the executive chef may work the line during service, it is more likely that they will supervise, expedite or even jump in to help where needed.

Sous Chef – the sous chef works directly with the executive chef. They also have a hand in the more meticulous preparations, are often in charge of ordering and inventory. The sous chef often works the sauté station during service and supervises the other workers in the kitchen. In a pinch, the sous chef is expected to be able to jump on any station and work it competently to ensure that service progresses seamlessly.

Pastry Chef – the pastry chef is usually in charge of setting the dessert menu or at least will collaborate with the executive chef to set the menu. They are responsible for producing the dessert items and any accompanying items. They may also be responsible for ordering and cost control in their area as well as for making and/or ordering bread items.

Line Cooks – these are the people who actually cook your food. Most are cross-trained on all the stations and are responsible for the mise en place and a la minute preparation of all the food served from one of the following stations:

Garde Manger – The garde manger station is the cold service station. The garder manger cook is in charger of the making and serving of salads, soups and cold appetizers. This station is often considered a beginner station, wrongly in my opinion. The garde manger cook has to be able to work quickly and precisely, and often has an exhaustive mise en place to complete before service begins.

Fry Cook – The fry cook deep fries foods. If French fries, tempura, fried oysters or catfish is on the menu, the fry cook is responsible for cooking it, along with garnish items that go with it, such as house made tartar sauces or aiolis.

Grill Cook – The grill cook is second in “rock star” status only to the sauté cook. The grill man is not only in charge of burgers and brats, but also of steaks, juicy lamb and pork chops and maybe even the a la minute service of braised dishes. They are also responsible for the garnishes served alongside grilled items.

Saute Cook – The sauté cook is the glamor position in the kitchen. This is the guy who makes his living flipping food in seven or eight pans simultaneously. Some of these sautéed items are finished under the salamander (broiler) or in the oven, but the sauté cook is responsible for them and for their respective garnishes.

Pastry cook/plater – he pastry cook is responsible for finishing off dessert and bread items, for making sure that garnishes and sauces are all prepped and ready for service and for plating dessert orders as dessert tickets come in.
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