I thought I would take a minute and talk about the member titles on this site.
I really didn't want to use the normal "newbie, member, veteran, etc." titles that you find on most sites. Instead I decided to use different chef titles that you might find in a restaurant kitchen. So here are the explanations of our member groups:
Chef de Tournant - "Relief Cook" - This Cook usually doesn't have a specific responsibility, but helps out all of the other chefs in the kitchen.
Saucier - "Sauce Chef" - this chef is in charge of sautéed items and A variety of different sauces. Traditionally, this person is the Third in command in the kitchen.
Chef de Partie - "Station Chef" - this chef is usually in charge of one area of production in the kitchen such as frying, grilling, roasting, or baking.
Sous-Chef - "The Under-Chief" in French - This person is second in command in the kitchen and takes charge of kitchen operations when the executive chef is not present.
Executive Chef - "The Chief" in French - Every kitchen has a chef or executive chef who Is responsible for all of the operations in the kitchen.