THE EXECUTIVE CHEF/HEAD CHEF: The Executive Chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work shedules, hiring and training.
CHEF DE CUISINE: If a food service operation is large, with many departments, or if it has several units in different locations, each kitchen may have a Chef de Cuisine. These chefs report to the Executive Chef.
THE SOUS CHEF: The Sous Chef is directly in charge of production and works as the assistant to the Executive Chef or Chef de Cuisine. Because the Executive chef’s responsibilities may require a great deal of time in the office, the Sous Chef takes command of the actual production and the minute by minute supervision of the staff.
Food Paradise 