Executive Chef

At the top of the "food" chain, so to speak, are executive jobs. Their primary job is to manage the food preparation and cooking for a restaurant; often, an executive chef will be responsible for a chain of restaurants or other food service establishments. They plan menus, estimate food requirements and costs, and supervise the work of sous-chefs, chefs and cooks, and other kitchen staff. They also typically recruit and hire additional chefs. Some executive chefs may cook food on a regular basis; others may only cook for special occasions or functions.

Sous-Chef

Sous-chefs are managerial chefs on the front line — they supervise the work of chefs, cooks, and other kitchen workers, oftentimes demonstrating new cooking techniques, recipes, and equipment to the kitchen staff. In some kitchens, sous-chefs may plan menus, order food and kitchen supplies, and prepare and cook meals and specialty foods.

Saucier

Just as the name suggests, the saucier is the chef responsible for making all the sauces, as well as some dishes cooked in a particular sauce or gravy. Since sauces are such a fundamental part of most cooking, sauciers must be highly knowledgeable when it comes to the possible mixtures and permutations that can create a fine sauce. 

Garde Manger

"Garde Manger" is a French term for the pantry area where cold dishes are prepared and stored — foods like appetizers, desserts, pates, cold sauces, salads, dressing and sandwiches. The term (along with "Chef Garde Manger") can also be used to refer to the chef who, in the classic French kitchen brigade system, is responsible for all cold foods. Garde mangers are often adept in using leftovers creatively in new dishes.

Pastry Chef

Pastry chefs probably have the most tasty (and enviable!) job of all. Pastry chefs create a multitude of baked good and confections — everything from cookies and cakes to chocolates, petitfours, beignets… any dessert you can think of! In addition to being creative and well-versed in dessert tastes and flavors, some pastry chefs may have an administrative role in larger restaurants where there's an entire pastry staff.

Sommelier

Many fine restaurants with extensive wine lists employ sommeliers — wine experts who recommend wines to customers that are most appropriate for their meals. Drinking and judging wine may sound like an ideal job, but it's difficult work that requires extensive practice and knowledge. Many take classes at culinary schools that teach the chemistry behind making wine, how to taste the wine, and how to judge its color, aroma, flavor and body. Good senses of taste and smell are essential and a knowledge of food chemistry can be helpful.