Here are five steps that will help you find the right chef for your team
1 . Beware the Titles ( a king is a king is a king )
Some chefs love titles , others not so much . There really is not much consistency in how a chef earns and keeps their job title , excluding Michelin of course . I have seen “ Executive Chef ” on a resume for a recent graduate running a small diner kitchen with a team of 3 and a Michelin star chef going by “ Cook ” Take chefs ’ titles with a grain of salt . More important is the quality of the place they are working at , how long they worked there , what their role is and how big their team is .
Traditionally kitchen titles go like this :
Culinary Director – Executive Chef with F & B responsibilities
Executive Chef – responsible for a large operation with multiple restaurants and / or banqueting
Executive Sous Chef – 2nd to the Executive Chef
Chef de cuisine ( or Restaurant Executive Chef or Head Chef ) – in charge of one restaurants kitchen . In some very large restaurants or Michelin star restaurants there will be a CDC under the Exec Chef or Chef owner but this is not common outside of major cities .
Sous Chef – responsible for a shift
Chef de partie – in charge of a section
Demi chef de partie – works in a section
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