Auguste Escoffier
credited w developing the kitchen brigade system
Executive Chef
manages all kitchen operations
Sous-Chef or Executive Sous-Chef
supervises and coordinates the preparation of menu items
area cooks
in hotels and large conference centers, w multiple dining facilities
line cooks
responsible for preparing menu items according to recipe specifications
pastry chefs
responsible for all baked goods
assistance or apprentices
known as prep cooks, they work wherever they are needed
short order cooks
responsible for quickly preparing foods to order in small operations
institutional cooks
generally works w large quantities of prepackaged or prepared food