Common culinary job titles include Dishwasher, Prep Cook, Line Cook, Commis, Chef de Partie (Station Chef), Pastry Cook, Sous Chef, Executive Sous Chef, Chef de Cuisine, Executive Chef, Pastry Chef, Banquet Chef, Kitchen Manager, Private Chef and Culinary Director. Most professional kitchens still use the “kitchen brigade” system, so many culinary titles are French: commis, chef de partie, sous chef and chef de cuisine.
Here are the main culinary job titles from entry level to the top of the kitchen, with what each role does.
Entry-Level Culinary Job Titles
- Dishwasher / Kitchen Porter: Washes dishes and equipment and keeps the kitchen clean; often the first step into a kitchen.
- Prep Cook: Washes, cuts and portions ingredients and prepares sauces and stocks before service.
- Commis Chef: A junior cook who works under a station chef and rotates through stations to learn.
- Kitchen Assistant / Kitchen Helper: Supports cooks with prep, stocking and cleaning.
- Culinary Apprentice / Extern: A trainee, often from a culinary school, working in a kitchen for experience.
Line and Station Titles
- Line Cook: Cooks dishes to order on a specific station during service.
- Chef de Partie / Station Chef: Runs one station, such as grill, fish or garnish, and the cooks on it.
- Saucier: The station chef responsible for sauces and often sautéed dishes.
- Grill Cook / Grillardin: Handles grilled meats and vegetables.
- Garde Manger: Prepares cold dishes such as salads, cold appetizers and charcuterie.
- Pastry Cook: Makes desserts, breads and baked goods under the pastry chef.
- Short-Order Cook: Cooks quick dishes in diners and casual restaurants.
- Banquet Cook: Prepares food in volume for events, weddings and conferences.
Leadership Culinary Titles
- Sous Chef: The second in command. Runs the kitchen during service, supervises cooks and fills in for the head chef.
- Executive Sous Chef: Used in large hotel or multi-outlet kitchens, above several sous chefs.
- Chef de Cuisine / Head Chef: Leads one kitchen: the menu, staff, ordering and food quality.
- Executive Chef: Oversees one or more kitchens and handles menus, costs, hiring and suppliers; often more administrative than hands-on.
- Pastry Chef / Executive Pastry Chef: Runs the pastry and dessert program.
- Banquet Chef / Catering Chef: Leads the event kitchen in a hotel, venue or catering company.
- Kitchen Manager: Common in chain and casual restaurants; manages staff, ordering, food safety and costs.
Culinary Titles Outside Restaurants
- Private Chef / Personal Chef: Cooks for a household or individual clients.
- Research Chef / Culinary Product Developer: Develops recipes and products for food manufacturers and restaurant chains.
- Corporate Chef / Culinary Director: Sets food standards and menus across a restaurant group.
- Culinary Instructor: Teaches cooking at a culinary school or program.
- Food Service Manager: Runs food operations in schools, hospitals or company cafeterias.
How to Choose the Right Culinary Job Title
- Match the kitchen’s structure. A small kitchen may only have Line Cook, Sous Chef and Head Chef; brigade titles fit larger, formal kitchens.
- Do not inflate “Chef.” Experienced cooks notice when “Chef” is used for a cook position.
- Name the station or specialty. “Pastry Cook” or “Grill Cook” attracts the right experience.
Frequently Asked Questions
What is the difference between an executive chef and a head chef?
A head chef (chef de cuisine) runs a single kitchen. An executive chef often oversees several kitchens or a whole operation and spends more time on menus, costs and staffing.
What is the lowest job in a kitchen?
Dishwasher or kitchen porter, followed by prep cook and commis.
What is a sous chef?
The second-in-command who runs the kitchen during service and steps in when the head chef is away.
For related roles, see our list of restaurant job titles and food industry job titles.
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