In a kitchen setting, who typically supervises and assists other chefs?

The sous chef plays a critical role in a kitchen setting, as this position typically involves supervising and assisting other chefs. The sous chef acts as the second-in-command, directly supporting the executive chef in various operations, including managing kitchen staff, coordinating food preparation, and ensuring that dishes meet quality standards. This hands-on role allows the sous chef to oversee day-to-day kitchen activities, train new staff, and maintain efficiency within the kitchen.

In this hierarchy, the executive chef generally holds a more strategic position, focusing on menu development, cost management, and overall kitchen management rather than on direct supervision of the line cooks. The foodservice director is often involved in broader operational aspects, such as managing the entire facility and budgeting, rather than in the daily kitchen operations. The research chef specializes in developing new recipes and food products, often working outside the traditional kitchen team structure. Thus, the sous chef is distinctly positioned to provide supervision and direct assistance to the kitchen team.