What is the assistant to the executive chef known as?

The assistant to the executive chef is known as the sous chef, a French term meaning "under chef." This position is crucial in the kitchen hierarchy as the sous chef is responsible for overseeing the kitchen staff and ensuring that operations run smoothly in the absence of the executive chef. They typically manage food preparation, coordinate the cooking process, and take charge of the kitchen during service. This role requires both leadership and culinary skills, as the sous chef often steps in to cook dishes or assist with menu planning.

In contrast, a commis is typically an entry-level position in the kitchen, working under chefs de partie to learn various cooking techniques and operations. A saucier is a specialized chef responsible primarily for sauces and sautéed dishes, while a chef de partie oversees a specific station in the kitchen, such as the grill or pastry section. Each of these roles is important but distinct from the responsibilities held by a sous chef.