- The sommelier in a fine dining establishment that works with diners to find the right match between wine and meal. Sommeliers must have an encyclopedic knowledge of wines, along with a substantial knowledge of flavors, to ensure fantastic dining experiences. A true sommelier must be certified by The Court of Master Sommeliers in order to bear this job title and take work at reputable establishments. Once this certification is obtained, a sommelier can help patrons pair full-bodied reds with lamb and a Sauvignon Blanc with salmon.
- The sous chef acts as the conduit between the kitchen staff and wait staff during each shift. The executive chef tasks her sous chef with maintaining food inventories, keeping line cooks on task and resolving food problems before they reach diners. An alternative name for the sous chef is expediter, which shows this chef's role as the catalyst for a good night at a restaurant.
- The heart and soul of the typical restaurant is the line cooks who prepare and plate food. These cooks start out by cleaning fish, grilling steak and seasoning pasta as orders stream in. A line cook must have mise en place, or "everything in place" in French, for the night's specials including spices, chopped vegetables and filets that can be accessed easily. As each cut of meat and pot of pasta is ready for plating, line cooks also prepare plates with garnishes and sauces to accent meals. Line cooks need to get out as many plates as possible to keep tables open on busy nights.
- The chef de garde manger is charged with preparing and plating "cold" or pre-prepared dishes as nightly specials come into the kitchen. This chef creates salads, pours soups and gets specialty "cold" dishes such as gazpacho ready to go out with newly prepared plates. Novice chefs who want to learn the inner workings start out as the chef de garde manger because it mimics the fast pace of the line cooks without the prerequisite knife and cooking skills.
- The role of the pastry chef in the restaurant world has improved as more exposure has been given to the specialty. While pastry chefs were considered once as glorified bakers by top-flight chefs, pastry chefs are now vital for any restaurant that wants to be successful in the dinner business. Pastry chefs create signature cakes, amuse bouches and puff pastries that put the exclamation points on great meals. In order to create these tasty treats, pastry chefs have to spin sugar, mix frosting and anticipate the crowd each night to avoid creating too many desserts. Restaurants employ pastry chefs to serve regular patrons and offer high-end catering services to local businesses.
