With all the culinary reality shows popping up on networks everywhere, some may wonder what exactly the titles the chefs have really mean. What does sous mean and what’s the difference between a Sous Chef and an Executive Sous Chef?
This brigade example is based on tradition hotel positions; since hotels usually have a restaurant that is identical to the brigade system seen in restaurants. The larger the company, the more positions they will have.
Corporate Executive Chef– The top of the line is corporate level. The top Chef is usually titled Corporate Executive Chef. Some companies do not have this position, due to the small size or lack of need.
Regional Chef– Traditionally not used, unless the company is large.
Executive Chef– Sometimes called Chef de Cuisine in restaurant businesses. The Executive Chef is in charge of the kitchen staff, banquet culinary staff, and usually the stewarding department. In some companies the authority of the Executive chef is extended to the front of the house (dining area and banquet servers). The Executive Chef usually reports to a Food and Beverage Director or a Corporate Executive Chef. The larger the corporation, the more need for Executive Chefs overseeing a specific section. (ie. Executive Chef of restaurant, Executive Chef of in room dining)
Executive Sous Chef– Sous means under chef, or assistant. In larger companies, an Executive Chef will find the need for an “assistant”. The Executive Sous reports to the Executive Chef and is considered the “right hand man”.
Banquet Chef– The banquet chef has authority over the banquet kitchen, and sometimes the banquet servers. banquet chefs are used in larger hotels with high amounts of banquet service. Occasionally, there may be a banquet chef and no Executive Sous or vice versa, depending on how the dining business is broken down (restaurant business to banquet business)
Chef de Cuisine– the Executive Chef of restaurant operations. In restaurant business, the Chef de Cuisine will usually report directly to the owners.
Sous Chef– see Executive Sous Chef. The assistant to the Chef de Cuisine. Reports either to the Chef de Cuisine or to the Executive Chef. Oversees the kitchen staff.
Aboyeur– is an expediter. An Aboyeur’s main job is to call out orders from the waitstaff and help move the waiting orders along to the dining room. Today, usually, this job is done by the Chef de Cuisine, or the Executive Cheffor quality control purposes.
Chef de Partie– kitchen staff. They are known as station chefs. Some companies will divide this position into tiers (Cook I, Cook II, or Cook III).
There are numerous other possible station chef positions.
Charcutiere– chef in charge of påtés, gallentines, and crépinettes.
Entremetier– chef in charge of vegetables, soups, pastas, and others.
Friturier– chef in charge of fried dishes.
Garde Manager– chef in charge of cold items.
Grillardin– chef in charge of grilled foods.
Patissier– chef in charge of pastries.
Poissonier– chef in charge of fish items.
Rotisseur– chef in charge of roasted items.
Saucier– chef in charge of sauteed items.
Tournant– chef that rotates stations where needed.