What is the Hierarchy of Chef Levels?

There are varying opinions on the number of chef ranks in a formal kitchen, with some sources stating 10 and others suggesting 13, 15, or more.

There are two reasons for this confusion. The first is in some kitchens, it is common to have multiple chefs working together or dividing a station into multiple stations, each with its own chef.

Secondly in the culinary industry, kitchen staff are often listed in a hierarchical order starting with the Executive Chef.

However, when listing kitchen stations, there is no hierarchy as each station holds equal importance and seniority. The individuals referred to as chefs are categorized depending on what type of chef they are rather than holding specific ranks.

Georges-Auguste Escoffier is credited with creating the Brigade System in the 19th century, which is still utilized in kitchens today.

The chef, originally from France, worked in prestigious kitchens including the Savoy and Carlton in London.

The Brigade System is a system of job descriptions and hierarchy used in kitchens to establish clear roles and responsibilities.

This individual is the leader of the kitchen, holding the highest authority and responsibility. The executive chef position is typically achieved through years of experience in different kitchen roles and often includes administrative responsibilities.

The executive chef is responsible for creating and updating the restaurant’s menus, which may be revised multiple times per year. When a restaurant brings on a new executive chef, it is common for them to revise the menu to align with their style, incorporating signature dishes.

In addition to the menu, the executive chef oversees the kitchen staff and is responsible for ensuring the kitchen runs smoothly.

The assistant chef oversees all the chefs, providing guidance and correcting techniques as needed, while also being hands-on in the kitchen.

It’s common for larger restaurants to employ multiple assistant chefs. It is worth noting that while some kitchens use English terms and others use French terms, the majority refer to the second-in-command chef as the “sous chef,” even if the other chefs have English titles.

This chef specializes in a specific menu and instructs other chefs on how to prepare it. Not all restaurants have senior chefs, but if they do, it’s not uncommon to have several who each specialize in a different type of menu.

The Brigade kitchen typically contains 10 stations, each assigned to a specific chef.

This could be the origin of the belief that there are 10 types of chefs in a restaurant kitchen.

In practice, though, some restaurants combine stations so that one chef has several roles. Larger restaurants may have two or more chefs for a busy station, separating the role into several parts.

The sauce chef is responsible for creating sauces, gravies, soups, stews, and sautéed dishes to accompany meals at all stations.

Among station chefs, the sauce chef holds a high position due to their ability to handle multiple sauces simultaneously without burning or curdling.

The fish chef is in charge of cooking all fish dishes, including appetizers and entrees, as well as making fish soups and stocks.

They are responsible for obtaining fresh fish from local markets on a daily basis, and arranging for non-local fish to be delivered.

The roast chef roasts or braises various types of meat by cooking them slowly either in the oven or on the stove.

They are also responsible for procuring the meat from suppliers or arranging for its delivery.

The grill chef is responsible for grilling meats and vegetables.

The fry chef cooks and prepares all fried items.

The vegetable chef prepares all vegetables.

The swing chef is versatile and capable of working in any station. They assist when a station is busy or when another chef is absent, moving from one station to another as needed.

The pantry chef is in charge of preparing cold dishes such as salads and appetizers, as well as creating garnishes for entrées and arranging items on a buffet table.

The butcher prepares all meat, poultry, fish, and seafood before sending each to the correct station.

The pastry chef makes, bakes, or prepares all baked goods, this can include bread and croissants as well as desserts and chocolate.