Types of Chefs in a Professional Kitchen: Roles, Titles, and Structure

A well-run restaurant kitchen depends on clarity — clear roles, clear responsibilities, and a clear chain of command. This structure revolves around distinct chef titles, each assigned to specific tasks, stations, and areas of expertise.

Whether you’re launching a new concept or reviewing your kitchen workflow, understanding the hierarchy and types of chefs is essential to maintaining consistency and quality.

This guide breaks down the key chef positions based on the classic brigade de cuisine system and its modern adaptations found in most professional kitchens today.

The Brigade System and Modern Kitchen Hierarchy

Most restaurant kitchens follow the French brigade de cuisine system, a military-style hierarchy created to streamline kitchen operations. While originally designed for large-scale service, the structure remains widely used, with adaptations tailored to restaurant size and concept.

Each chef title has a clear purpose, from leadership to execution. In smaller kitchens, roles may be combined to create a more efficient workflow. In larger operations, each station typically has a dedicated chef.

Executive-Level Chef Titles

The executive chef and other chefs are responsible for leadership, kitchen operations, and overall food strategy.

Executive Chef / Chef de Cuisine

The executive chef or chef de cuisine is the highest-ranking chef in the kitchen. They oversee the entire operation: menu planning, budgeting, sourcing, hiring, and ensuring the kitchen meets the restaurant’s standards.

In smaller operations, this role may be combined with the head chef title. In larger setups, the executive chef oversees multiple restaurants or outlets and is less involved in day-to-day food preparation.

Head Chef

Sometimes used interchangeably with executive chef, the head chef typically runs the day-to-day operations in the kitchen, especially in restaurants where the executive chef has corporate responsibilities. This chef manages staff, maintains quality, and ensures food safety protocols are followed.

Mid-Level Chef Roles

These are senior chefs who execute the executive chef’s direction and run the kitchen during service.

Sous Chef

The sous chef is the second in command and directly manages the kitchen staff during service. They supervise line cooks, troubleshoot issues in real time, check dishes before they go out, and fill in at any station when needed. In most restaurants, the sous chef, who is considered a professional chef, is the backbone of the kitchen’s execution.

Pastry Chef

The pastry chef oversees the pastry kitchen, which handles all baked goods, desserts, and sweet treats. In full-service restaurants, many pastry chefs also manage bread production and seasonal dessert specials. This role requires precision and deep knowledge of pastry arts and the broader culinary arts , often acquired through culinary school or focused on-the-job training.

Master Chef

Rare and usually certified through formal competitions or advanced programs, the master chef title represents a chef with in-depth knowledge across all areas of the culinary world, including advanced cooking methods, leadership, and innovation. This title is not always used operationally but is a mark of high expertise.

Station Chefs (Chefs de Partie)

Each chef de partie is responsible for a specific kitchen station. These chefs bring deep expertise to their area of focus:

In larger kitchens, station chefs often lead line cooks to maintain output and consistency during peak hours.

Entry-Level and Support Chef Positions

Commis Chef

The commis chef is an entry-level role assisting the chef de partie at a specific station. They do basic food preparation tasks, learn cooking techniques, and gain on-the-job training under the supervision of more experienced chefs. It’s the first step in a professional culinary career.

Junior Chef / Prep Cook

The junior chef or prep cook handles foundational tasks like chopping, measuring, portioning, labeling, and preparing ingredients in bulk. They don’t typically cook during service but are essential to daily mise en place.

Chef Titles Based on Specialty or Function

Some chef roles are defined more by skill or focus area than by station:

• Meat Chef: Oversees all meat-based dishes and butchering
• Cold Foods Chef: A hybrid of pantry and garde manger responsibilities
• Pastry Arts Specialist: Works under the pastry chef on complex dessert items
• Food Safety Chef: In large operations, this chef is responsible for compliance, labeling, and hygiene standards

These roles often appear in hotels, resorts, or institutional kitchens where compliance and volume require strict segmentation.

When and Why Roles May Overlap

In small kitchens, it’s common for a single person to manage multiple responsibilities. For example:

• A sous chef might also be the sauté chef
• A pastry chef might also handle garde manger
• A grill cook may also take on fry chef duties

Role overlap depends on volume, skill availability, and menu complexity. But each title exists to define responsibility and streamline accountability.

How to Build a Chef Structure That Fits Your Operation

Here’s how to align your kitchen team to your restaurant’s size:

The key is to assign roles based on function, not just title. Each chef position should have a clearly defined area of responsibility and measurable output.

Training Pathways for Different Types of Chefs

Most chefs progress through a mix of formal training and real-world experience.

• Culinary school provides foundational culinary techniques, hygiene training, and pastry basics
• On-the-job training builds station speed, adaptation, and team collaboration
• Senior titles (Sous, Executive, Pastry) often require proven results and strong kitchen operations experience

A clear path helps align growth with performance and reduces turnover in the back of house.

Final Takeaway

Understanding chef roles isn’t just about knowing titles; it’s about creating structure, accountability, and clarity in your kitchen. Whether you have five team members or fifty, aligning roles with responsibilities helps maintain standards, speed up service, and create a stronger back-of-house team.

Build Smarter Kitchen Teams with KNOW

KNOW helps restaurants streamline kitchen operations by aligning the right people to the right tasks — every shift, every outlet. From digital checklists and hygiene audits to staff training and daily reporting, KNOW gives your team the clarity and tools they need to execute flawlessly.

Ready to bring structure and consistency to your kitchen? Book a free demo to see KNOW in action.

Frequently Asked Questions

1. What is the hierarchy of chefs in a kitchen?

The kitchen hierarchy typically starts with the Executive Chef, followed by the Sous Chef, Chef de Partie (station chefs), and Commis Chefs. Each role has specific responsibilities to ensure smooth kitchen operations.

2. What is the role of a Sous Chef?

A Sous Chef is second-in-command in the kitchen. They manage line cooks, oversee food prep during service, ensure quality control, and step in at any station when needed.

3. What is the difference between an Executive Chef and a Head Chef?

In some kitchens, these titles are used interchangeably. However, in larger operations, the Executive Chef focuses on menu planning, budgeting, and strategy, while the Head Chef handles daily kitchen management and operations.

4. What are the different types of station chefs?

Common station chefs (Chefs de Partie) include:

• Sauté Chef
• Grill Chef
• Fry Chef
• Fish Chef
• Vegetable Chef
• Sauce Chef
• Garde Manger
  Each is responsible for a specific station in the kitchen.

5. What is a Garde Manger?

A Garde Manger is a chef responsible for cold dishes such as salads, pâtés, terrines, and cold appetizers. This role demands precision and attention to presentation.

6. Can chef roles be combined in small kitchens?

Yes. In smaller kitchens, it’s common for chefs to manage multiple roles. For example, a Sous Chef may also act as a Sauté Chef or Line Cook, depending on the kitchen’s size and menu complexity.

7. What’s the career path for a professional chef?

Most chefs start as Commis Chefs or Prep Cooks, then progress to Chef de Partie, Sous Chef, and eventually Executive Chef. Training usually includes culinary school and hands-on experience.

8. What is a Master Chef?

A Master Chef is a highly skilled chef with advanced expertise, often certified through rigorous testing or competitions. The title is rare and not always part of everyday kitchen operations.

9. How do restaurants decide which chef roles they need?

Chef roles depend on:

• Kitchen size
• Menu complexity
• Staff skills
• Volume of service

10. How can KNOW help manage chef responsibilities better?

KNOW provides digital tools to assign tasks, track execution, onboard new chefs, and maintain food safety standards. It ensures every chef knows their responsibilities, no matter the kitchen size.