Pantry chef/station. The position responsible for cold-food preparation, including salads, cold appetizers, pates, etc.

Chef in charge of preparing meats and poultry before they are delivered to their respective stations, the Butcher Chef may also handle fish and seafood preparations.

Vegetable chef responsible for the preparation of dishes that do not involve meat, fish or seafood. In larger kitchens this person may oversee both a legumier chef (all vegetable dishes) and a potager chef (all soup-based dishes).

Dining room manager or food and beverage manager, informally called maître d’. This position oversees the dining-room or front-of-the-house staff. Also, a compound butter flavored with chopped parsley and lemon juice.

Pastry chef. This station is responsible for baked items, pastries, and desserts. This is often a separate area of the kitchen.

The sauce chef, in addition to preparing sauces, prepares stews, hot hors d'œuvres, and sautés food to order. This chef is often viewed as the highest position of the station cooks, however they are typically still tertiary to the chef and sous-chef.

Literally, “under chef.” The chef who is second in command in a kitchen; usually responsible for scheduling, filling in for the chef, and assisting the chefs de partie as necessary.

The Relief Chef describes the person in the kitchen who provides help to all the different chefs rather than having a specific job.

A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

Assists in keeping a restaurant, bar, or lounge clean and sanitary, assists in cleaning dishes, and tends to customers' needs. This person may also perform basic administrative tasks, such as answering phones, taking reservations, and giving out basic information.

A substance that neutralizes a base (alkaline) in a liquid solution. Foods like citrus juice, vinegar, and wine that have a sour or sharp flavor. Acids have a PH of less than 7.

The process of adding citric or acetic acid to water, used to preserve color, to clean aluminum or to soak kidneys and game.

Substances added to many foods to prevent spoilage or to improve appearance, texture, flavor or nutrition. They might be synthetic materials copied from nature or naturally occurring substances.

To incorporate air into a mixture by sifting or mixing.

Those that thrive on oxygen.

The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate, or the period during with freshly milled flour is allowed to rest so it whitens and produces less sticky dough.

Also known as a base, any substance with a pH higher than a 7.

A number of bitter organic substances with alkaline properties found often in plants and sometimes in drugs.

The base molecular component of proteins.

Those that are able to live and grow without the presence of oxygen.