#brigade

Fish cook — the station that handles everything from the sea.

Dishwasher in a professional kitchen (French).

Junior cook learning the ropes under a station chef.

Station chef — runs one section of the line.

A clumsy, careless cook who wrecks food.

The cook manning one station on the hot line during service.

The cold station — pantry chef handling salads, charcuterie, terrines.

Sauté and sauce chef — the most prestigious station on the line.

Grill cook — runs anything that hits open flame or char.

Second-in-command who actually runs the kitchen most nights.

Roast cook in the classical kitchen brigade.

Swing cook — roams between stations wherever it's burning.