Food Service Careers

The line cook usually has three years of experience in the kitchen and is responsible for cooking meats, sauces, vegetables, or soups. They are responsible for one station and often work with other line chefs. Sometimes they work together on preparing meals as a team. They are called Station chefs and Chef de Parte. They […]

An Executive Sous Chef is the chef who oversees all of the cooking operations in a restaurant kitchen. They are responsible for ensuring food quality, safety, and consistency throughout their kitchens. They must also be capable of managing many different tasks at once, such as inventory management, hiring, and training staff, scheduling among staff members

The word Chef de Cuisine may be new to most people, but it literally means “head of the kitchen”. The Chef de Cuisine is more commonly known as the Head Chef of the kitchen.  In many traditional commercial kitchens, the roles of the Head Chef, Chef de Cuisine, and that of the Executive Chef are

The word chef itself meant “head” in Old French, and now the role of the Executive Chef seems to be more or less the same. It’s not an easy job, and only some of the biggest restaurants even have one – but when they do it’s someone with more than just cooking skills on their