Caller- The person who calls the incoming orders to the cooks. Often times the executive chef will act as caller during the dinner rush.
Dessert Chef- The person who is charge of desserts.
Dishwasher- The person in charge of cleaning dishes and often cleaning the kitchen at the end of each night.
Executive Chef- Also known as the head chef. He is the guy (or girl) who creates the specials, orders the foods, and works as the general manager of the kitchen.
Expeditor- This is a non-cooking role on the kitchen line. An expediter is the person in charge of organizing orders by table, and garnishing the dishes before the server takes them out to the dining room.
Fry Cook- This is a line cook in charge of anything that needs to be deep fried.
Grill Cook- This is a line cook in charge of the items on the char-grill or flattop grill, such as meats, chicken and fish.
Line Cook- The most common title in the kitchen is that of line cook. It refers to any cook working a particular station along the kitchen line.
Porter- A person brought in at the end of the night to help clean the kitchen.
Sauté Chef- This is a line cook in charge of anything cooked in a sauté pan.
Sous Chef - The executive chefs assistant, and next in charge.
