2 Restaurant staff role names

Different positions held by individuals working in a restaurant.

chef – a professional cook and head of the kitchen.

sous-chef – the second-in-command in a kitchen; assistant to the head chef.

line cook – a cook responsible for a specific area of the kitchen.

pastry chef – a professional specializing in desserts, pastries, and other baked goods.

prep cook – a kitchen staff member responsible for preparing ingredients and performing preliminary cooking tasks.

commis – a junior kitchen staff member who assists in basic kitchen tasks and learns the ropes.

expeditor – a person who ensures orders are prepared correctly and delivered to customers promptly.

manager – a person responsible for the overall operation of the restaurant.

restaurant owner – the person who owns the restaurant and oversees its overall operation.